Description

A cozy fall loaf combining tender cinnamon-spiced bread, a creamy cheesecake layer, and a buttery oat crisp topping. Fresh apples, warm spices, and a sweet glaze make this triple-layer dessert perfect for brunch, gifting, or holiday gatherings.

Ingredients

Scale

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 temperature
⅔ cup (133 g) sugar
2 large eggs, room temperature
1½ tsp (7.5 ml) vanilla extract
½ cup (120 ml) milk

Cheesecake Filling:

8 oz (226 g) cream cheese, room temperature
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

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Instructions

Preheat & Prep: Heat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Make Crisp Topping: Mix flour, oats, brown sugar, cinnamon, and nutmeg. Stir in melted butter until crumbly. Chill.
Make Cinnamon-Sugar: Stir together brown sugar and cinnamon.
Prepare Apples: Toss diced apples with sugar and cinnamon.
Make Bread Batter: Beat butter, sugar, and vanilla until fluffy. Add eggs one at a time. Alternate adding dry ingredients (flour, baking powder, salt) with milk until just combined.
Make Cheesecake Filling: Beat cream cheese, sugar, flour, and vanilla until smooth. Mix in egg just until combined.
Assemble: Spread half the bread batter into the pan. Top with half the apples, sprinkle with half the cinnamon sugar. Spread cheesecake filling (not to the edges). Add remaining batter, top with remaining apples, then sprinkle crisp topping evenly.
Bake: Bake 55–70 minutes, tenting with foil after 30–40 minutes if browning too quickly. Bread is done when a toothpick comes out clean.
Cool & Glaze: Cool 20–30 minutes in the pan, lift out using parchment. Whisk glaze ingredients and drizzle over cooled bread.

Notes

Use firm apples like Granny Smith or Gala to prevent mushiness.

Avoid overmixing to keep the bread tender.

Check for doneness starting at 55 minutes.

Tent with foil if topping browns too fast.

Cooling helps the cheesecake layer set for clean slices.

Prep Time: 30 minutes
Cook Time: 55–70 minutes
Category: Desserts
Method: Baking
Cuisine: American