This bread is one of those treats that looks and tastes like you spent ages making it, but it’s actually a breeze to put together. Seriously, even on those hectic days when you’re juggling a million things, this recipe fits right in. When the kids come home from school with their friends or when my husband wants a late-night snack, this bread is my go-to. It’s sweet, cozy, and has just the right hint of cinnamon—it’s almost magical.
What I love about this recipe is how easy it is to tweak according to what’s in your pantry. Plus, it’s a fantastic way to use up those bruised apples that nobody wants to eat. The combination of tender apples, creamy cheesecake filling, and crunchy topping makes it irresistible. Trust me, there won’t be a crumb left by the time your family gets through. Whether you’re baking for a casual gathering or simply treating yourself, this bread is like a warm hug on a plate.
So here’s the thing—baking doesn’t have to be daunting. With each bite of this Apple Crisp Cheesecake Bread, you’ll find a delightful mix of textures and flavors that are sure to make it a household favorite. I promise you, give it a whirl, and it’ll become a cherished part of your baking repertoire just like it has for mine. Let’s dive into the recipe! Ready to bake?
How to Make Apple Crisp Cheesecake Bread
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Ingredients
- ½ cup unsalted butter at room temperature
- 2 medium apples (Granny Smith, Gala), peeled and chopped into ½-inch pieces
- 2/3 cup granulated sugar
- 1 egg
- 1½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ cup powdered sugar
- ¼ teaspoon ground nutmeg
- 3 tablespoons unsalted butter, melted
- ⅓ cup light brown sugar
- 3 tablespoons quick cooking oats
- 2 tablespoons milk or cream
- 3 tablespoons all-purpose flour
- 1 egg (for cheesecake filling)
- ⅓ cup granulated sugar (for cheesecake)
Directions
- Begin by preheating your oven to 350°F. Prepare a 9 x 5-inch loaf pan by lightly greasing it, then lining it with parchment paper for easy removal later.
- In one bowl, mix the all-purpose flour, oats, brown sugar, cinnamon, and nutmeg. Combine these dry ingredients with the melted butter until they are moistened, then set the mixture in the refrigerator to chill.
- Create your cinnamon sugar by blending ¾ teaspoon of cinnamon with 3 tablespoons of brown sugar. Keep this aside for layering later.
- Peel and chop up your apples into small pieces, then proceed with the bread batter. Cream the butter until smooth, then blend in the granulated sugar and vanilla. Add the eggs to the mixture.
- Gradually incorporate the flour, salt, and baking powder, mixing until everything is well blended. Carefully pour in the milk until the batter is just mixed. Ensure the batter is smooth by scraping the sides of the bowl.
- For the cheesecake filling, blend the softened cream cheese with sugar and flour. Stir in the egg, mixing just until combined, and set aside.
- Take your apple pieces and coat them with cinnamon and 2 tablespoons of granulated sugar, making sure they’re evenly covered.
- Spread half of the prepared bread batter into the loaf pan. Layer half of the apple mixture over it, followed by a sprinkle of the cinnamon sugar mix. Spread the cheesecake filling evenly on top.
- Finish by layering the remaining bread batter, topping with the rest of the apples, and covering with the chilled crisp topping.
- Place the pan in the oven and bake for 60-70 minutes. If the top begins to brown too quickly, cover loosely with aluminum foil after 30 minutes to prevent burning.
- Allow the bread to cool in the pan for 20-30 minutes, then lift it out using the parchment paper overhang.
- For an icing drizzle, combine powdered sugar with milk or cream, and vanilla. Drizzle over the cooled loaf before slicing and enjoying!
Storing Suggestion
To keep your Apple Crisp Cheesecake Bread fresh, store it in an airtight container in the refrigerator for up to five days. You can also freeze it for longer storage; wrap it tightly in plastic wrap and foil, and store it in the freezer for up to three months.
Cooking Tips
For added flavor, consider using a combination of apple varieties. If you’re looking for a creamier cheesecake layer, add a splash of lemon juice to the cream cheese mixture. Remember, it’s important not to overmix the batter to keep the bread light and fluffy.
Serving Suggestions
This bread is heavenly when served slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy pairing, serve with hot apple cider or a cup of rich, creamy coffee.
Ingredient Substitutions
If you’re out of unsalted butter, salted butter can be used, just omit the added salt in the recipe. You can substitute the oats with an equal amount of crushed nuts for extra crunch. If fresh apples aren’t available, canned apple pie filling could work in a pinch.
Seasonal Variations
In the fall, add a splash of apple cider or a handful of dried cranberries for seasonal flavor. During the summer, incorporate fresh berries or slices of peach for a fruity twist, complementing the staple cheesecake base.
Allergen Information
This recipe includes common allergens such as dairy and gluten. For dairy-free versions, try using a plant-based butter and cream cheese. To make it gluten-free, substitute the all-purpose flour with a gluten-free blend.
FAQs
What’s the best type of apples to use?
Granny Smith and Gala apples are recommended for this recipe because they offer a nice balance of tartness and sweetness. However, you can use any apples you have on hand, just make sure they are firm enough to hold their shape when baked.
Can I prepare the batter in advance?
Yes, you can prepare the batter and cheesecake filling up to a day ahead. Store them in the refrigerator and assemble just before baking. This can enhance the flavors as they have time to meld together.
Is it necessary to chill the crisp topping?
Yes, chilling the crisp topping is recommended as it helps the butter firm up, creating a crunchy texture when baked. This step maintains the topping’s integrity and gives the bread a delightful crunchy layer.
How do I know when the bread is fully baked?
The bread is done when a toothpick inserted into the center comes out mostly clean, with a few crumbs clinging to it. The cheesecake layer may stick to the toothpick slightly, which is normal.
Can I add nuts to this recipe?
Absolutely! Adding chopped walnuts or pecans to the batter or as a topping can provide a delightful crunchy texture. Simply fold in about ½ cup of nuts into the batter or sprinkle on top before baking.
How should I reheat leftover bread?
For the best result, reheat slices in the oven at 350°F for about 10 minutes. If you’re in a hurry, a quick 20 seconds in the microwave will do, but the texture might be a bit different than freshly baked.
Apple Crisp Cheesecake Bread
Ingredients
- ½ cup unsalted butter at room temperature
- 2 medium apples (Granny Smith, Gala) peeled and chopped into ½-inch pieces
- ⅔ cup granulated sugar
- 1 egg
- 1½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ cup powdered sugar
- ¼ teaspoon ground nutmeg
- 3 tablespoons unsalted butter melted
- ⅓ cup light brown sugar
- 3 tablespoons quick cooking oats
- 2 tablespoons milk or cream
- 3 tablespoons all-purpose flour
- 1 egg (for cheesecake filling)
- ⅓ cup granulated sugar (for cheesecake)
Instructions
- Preheat your oven to 350°F and grease a 9 x 5-inch loaf pan. Line with parchment paper, leaving some overhang to help lift it later.
- In a bowl, mix the all-purpose flour, oats, brown sugar, cinnamon, and nutmeg together. Combine with melted butter until moistened, then chill this mixture.
- Next, for the cinnamon sugar, combine ¾ teaspoon of cinnamon with 3 tablespoons of brown sugar and set it aside.
- Peel and dice your apples, then you can prepare the bread batter. Beat the butter until creamy, add granulated sugar and vanilla, and mix in the eggs.
- Slowly add the dry ingredients (flour, salt, baking powder) and mix well. Gently pour in the milk until the mixture is just combined, scraping down the bowl to remove any lumps.
- For the cheesecake filling, blend softened cream cheese with sugar and flour. Add the egg and mix just until blended, then set aside.
- Toss your apple chunks with cinnamon and 2 tablespoons of granulated sugar, ensuring they’re evenly coated.
- Spread half of the bread batter in the pan. Add half of the apple mixture followed by the cinnamon sugar. Gently spread the cheesecake layer on top.
- Spoon the remaining batter over the cheesecake layer, top with the rest of the apples, and finish with the crisp topping.
- Bake in the oven for 60-70 minutes. It’s a heavy loaf, so if the top is browning too fast, cover it loosely with aluminum foil after 30-40 minutes.
- Cool for 20-30 minutes in the pan before lifting it out using the parchment paper.
- For a sweet drizzle, mix powdered sugar, milk or cream, and vanilla. Drizzle this over your cooled bread before serving.
