If fall had an official scent, it would be the aroma of apples, cinnamon, and brown sugar mingling together in a warm kitchen. That’s exactly what you’ll get when you bake this apple crisp cheesecake bread—a triple threat of apple dessert, creamy cheesecake, and buttery crisp topping, all wrapped in one glorious loaf.

This recipe checks every autumn comfort box. Imagine biting into soft, cinnamon-spiced bread, hitting a creamy layer of cheesecake, and finishing with a crunchy oat topping. It’s like an apple crisp and a cream cheese bread had a delicious little bakery baby.

Whether you’re baking for a weekend brunch, bringing something special to a fall gathering, or just want to treat yourself after raking leaves (or… after watching someone else rake leaves), this loaf will do the trick. Bonus: your house will smell like a candle company’s “Cozy Autumn Day” scent—only edible.

So, tie on that apron and grab your loaf pan—it’s time to turn your kitchen into the coziest spot on the block.

Why You’ll Love This Apple Crisp Cheesecake Bread

Three desserts in one – Apple crisp + cheesecake + quick bread. Enough said.
Perfect for fall gatherings – The ultimate fall baking recipe for friends and family.
No frosting needed – The crisp topping and glaze do all the work.
Great for gifting – Wrap in parchment and twine for a homemade treat.

Ingredients

Crisp Topping:

⅓ cup (40 g) all-purpose flour
⅓ cup (30 g) quick oats
⅓ cup (67 g) light brown sugar
¾ tsp (1.8 g) cinnamon
¼ tsp (0.6 g) nutmeg
3 tbsp (42 g) unsalted butter, melted

Cinnamon-Sugar:

3 tbsp (40 g) light brown sugar
¾ tsp (1.8 g) cinnamon

Apples:

2 medium apples (Granny Smith or Gala), peeled & diced (about 300 g)
2 tbsp (25 g) granulated sugar
1 tsp (2.6 g) cinnamon

Bread Batter:

1½ cups (190 g) all-purpose flour
1½ tsp (6 g) baking powder
½ tsp (3 g) salt
½ cup (113 g) butter, room temp
⅔ cup (133 g) sugar
2 large eggs, room temp
1½ tsp (7.5 ml) vanilla extract
½ cup (120 ml) milk

Cheesecake Filling:

8 oz (226 g) cream cheese, room temp
⅓ cup (67 g) sugar
3 tbsp (24 g) all-purpose flour
1 tsp (5 ml) vanilla extract
1 large egg

Glaze:

¾ cup (90 g) powdered sugar
2 tbsp (30 ml) milk or cream
½ tsp (2.5 ml) vanilla extract

Step-by-Step Instructions

Preheat & Prep – Heat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
Crisp Topping – Mix flour, oats, brown sugar, cinnamon, and nutmeg. Stir in butter until crumbly. Chill.
Cinnamon-Sugar – Stir brown sugar and cinnamon together.
Apple Mixture – Toss diced apples with sugar and cinnamon.
Bread Batter – Beat butter, sugar, and vanilla until fluffy. Mix in eggs. Alternate adding dry ingredients (flour, baking powder, salt) with milk until just combined.
Cheesecake Filling – Beat cream cheese, sugar, flour, and vanilla until smooth. Mix in egg until just combined.
Assemble – Spread half the bread batter in pan. Top with half the apples, sprinkle with half the cinnamon sugar. Spread cheesecake filling (not to the edges). Add remaining batter, apples, and crisp topping.
Bake – 55–70 min, tenting with foil after 30–40 min if browning too fast. Toothpick should come out clean.
Cool & Glaze – Cool in pan 20–30 min. Lift out using parchment. Mix glaze ingredients and drizzle over cooled bread.

Tips for the Best Apple Crisp Cheesecake Bread

Choose firm apples – Granny Smith or Gala hold their shape without turning mushy.
Don’t overmix – Keeps the bread tender.
Check early – All ovens run differently; start checking at 55 min.
Tent with foil – Prevents the crisp topping from getting too dark before the bread is done.
Let it cool – The cheesecake layer sets as it cools, making slicing much easier.

From My Kitchen to Yours

The first time I baked this, I was trying to impress a neighbor who’s basically a pie legend in our cul-de-sac. I figured—why compete with her pies? I’d show up with something unexpected. When I brought over a loaf still warm from the oven, we ended up slicing it right there on her porch, glaze dripping, coffee in hand. By the end, we both agreed—this bread isn’t just good, it’s the kind of recipe that could win bake sales and hearts alike.

What to Serve With It

This bread shines at brunch alongside coffee or spiced tea. It also makes a cozy after-dinner treat with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re setting a fall dessert table, pair it with other seasonal stars like pumpkin bars or pecan pie bites for a mix of flavors and textures.

How to Store

Wrap cooled bread tightly in plastic wrap or foil and store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days—just bring to room temp before serving for the best flavor.

You can also freeze slices (wrapped individually, then placed in a freezer bag) for up to 2 months. Thaw overnight in the fridge or give it a quick warm-up in the microwave.

FAQs

Can I make this ahead?

Yes! It actually tastes even better the next day after the flavors settle in.

Can I use other apples?

Honeycrisp works too, but avoid very soft apples like Red Delicious.

Can I skip the glaze?

Sure—but it adds a sweet finishing touch that balances the tart apples.

What if I don’t have quick oats?

You can use old-fashioned oats, but give them a quick chop for a finer texture in the topping.

If you’re searching for a fall baking recipe that makes your kitchen smell incredible, tastes like autumn in every bite, and impresses without being fussy, this apple crisp cheesecake bread is your new signature bake. One slice and you’ll know—it’s a keeper.

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