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A slice of Apple Crisp Cheesecake Bread showing layers of bread, apple filling, and cheesecake.

Apple Crisp Cheesecake Bread

This recipe combines the flavors of apple crisp and cheesecake into a delicious bread.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
For the Apple Filling
For the Cheesecake Swirl
For the Crisp Topping

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. In a small bowl, toss the diced apples with lemon juice, sugar, and cinnamon.
  6. In another small bowl, beat together the cream cheese, sugar, egg yolk, and vanilla extract until smooth.
  7. In a separate small bowl, combine the flour, brown sugar, and oats for the crisp topping. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  8. Pour half of the bread batter into the prepared loaf pan. Spoon the apple mixture evenly over the batter. Dollop spoonfuls of the cheesecake mixture over the apples. Swirl gently with a knife or skewer. Top with the remaining bread batter. Sprinkle the crisp topping evenly over the batter.
  9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
  10. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

Store any leftover bread in an airtight container at room temperature for up to 3 days.