Description
This Apple Crisp Cheesecake Bread is a delightful twist on classic apple bread, featuring a creamy cheesecake layer nestled between spiced apple-infused batter and topped with a crunchy oat crisp. Perfect for fall baking, it combines tender apple chunks, a rich cheesecake center, and a buttery, crumbly topping for a dessert that’s both comforting and impressive.
Ingredients
Scale
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup peeled and diced apples
For the Cheesecake Layer:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Crisp Topping:
- 1/3 cup all-purpose flour
- 1/3 cup old-fashioned oats
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons cold unsalted butter, cubed
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients for Bread: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon to combine the dry ingredients evenly.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, ensuring a smooth base.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the sour cream and vanilla extract until the batter is smooth.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet batter, stirring gently until just combined to avoid over-mixing.
- Fold in Apples: Carefully fold in the peeled and diced apples, distributing them evenly throughout the batter.
- Prepare the Cheesecake Layer: In a separate bowl, beat the softened cream cheese with granulated sugar, one egg, and vanilla extract together until the mixture is smooth and creamy without lumps.
- Make Crisp Topping: Combine flour, oats, brown sugar, and cinnamon in a small bowl. Cut in the cold, cubed unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Assemble the Loaf: Spread half of the bread batter evenly into the prepared loaf pan. Pour the cheesecake mixture gently over the bread batter layer. Then carefully spoon the remaining bread batter on top, spreading it gently to cover the cheesecake layer completely.
- Add the Crisp Topping: Sprinkle the oat crisp topping evenly over the top of the loaf to create a crunchy, sweet finish.
- Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes, testing doneness by inserting a toothpick into the bread portion (avoid piercing through the cheesecake layer), which should come out mostly clean.
- Cool: Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This helps the layers set and makes for easier slicing.
Notes
- Store leftovers in the refrigerator for up to 4 days to maintain freshness.
- This loaf tastes even better the next day after the flavors have melded together.
- Granny Smith or Honeycrisp apples are ideal choices for baking as they hold their shape and provide a balanced tart-sweet flavor.
