Description
This Apple Crisp Cheesecake Bread is a delightful fusion of moist apple-infused quick bread layered with creamy cheesecake and topped with a crunchy oat crisp. Perfect for fall baking, this American dessert offers a comforting blend of tart apples, warm spices, and rich cream cheese in every bite.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled and finely chopped apples (such as Granny Smith)
Cheesecake Layer
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Crisp Topping
- 1/3 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter (cold and cubed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined. This ensures the spices and leavening agents are well distributed.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Flavorings: Beat the eggs in one at a time, ensuring each is fully incorporated before adding the next. Mix in sour cream and vanilla extract until smooth for moisture and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined to avoid overmixing which can toughen the bread.
- Fold in Apples: Gently fold the finely chopped peeled apples into the batter evenly without deflating the mixture.
- Prepare Cheesecake Layer: In a separate bowl, beat together softened cream cheese, sugar, egg, and vanilla extract until the mixture is smooth and creamy without lumps.
- Make Crisp Topping: Combine oats, flour, brown sugar, and cinnamon in a bowl. Cut in cold, cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Assemble the Bread: Pour half of the apple batter into the greased loaf pan, spreading evenly. Carefully spread the cheesecake mixture on top, creating an even layer. Add the remaining apple batter over the cheesecake and gently spread to cover.
- Add Topping and Bake: Sprinkle the crisp topping evenly over the top of the batter. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
- Cool: Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing to prevent crumbling.
Notes
- Use tart, firm apples like Granny Smith for the best texture and balanced flavor.
- Store the bread in the refrigerator for up to 4 days; bring to room temperature before serving for optimal taste.
- This bread is delicious served warm or chilled, making it versatile for any occasion.
