Apple Crisp Cheesecake Bread

Moist, tender, and brimming with fall flavor, this Apple Crisp Cheesecake Bread is the ultimate fusion of dessert and breakfast loaf. I layer a spiced apple bread with a rich cheesecake filling, then top it with a buttery cinnamon crumble. It’s the kind of treat that feels indulgent but is easy enough for a cozy weekend bake.

Why You’ll Love This Recipe

I love this bread because it’s more than just a simple loaf—it’s a multi-layered delight. The soft apple-filled bread gives that warm, nostalgic feel, while the creamy cheesecake layer adds a smooth contrast. The crisp crumble topping is the final touch that makes every slice unforgettable. Whether I’m serving it at brunch, gifting it to a friend, or enjoying it with coffee, this bread never fails to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bread:

1/3 cup vegetable oil

1/2 cup light brown sugar

1/4 cup granulated sugar

1 large egg

1/2 cup sour cream

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 cup peeled and diced apples

For the Cheesecake Layer:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg white

1/2 teaspoon vanilla extract

For the Crisp Topping:

1/3 cup all-purpose flour

1/3 cup light brown sugar

1/2 teaspoon cinnamon

3 tablespoons unsalted butter, melted

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9×5-inch loaf pan, then lining it with parchment paper for easy removal.

In a large bowl, I whisk together the oil, both sugars, egg, sour cream, and vanilla until the mixture is smooth.

Separately, I combine the flour, baking soda, baking powder, salt, and cinnamon. I add this to the wet mixture and stir until just combined, then fold in the diced apples.

I pour half of the batter into the prepared pan and smooth it out.

For the cheesecake layer, I beat softened cream cheese with sugar, egg white, and vanilla until creamy. Then I spread it evenly over the batter.

I top with the remaining bread batter, spreading gently to cover the cheesecake.

To make the crumble, I stir together flour, brown sugar, cinnamon, and melted butter until crumbly, then sprinkle it over the top.

I bake the loaf for 55–65 minutes, tenting it with foil halfway through if it’s browning too quickly.

Once it’s done, I let it cool completely in the pan before slicing.

Servings and Timing

Servings: 10 slices

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour 20 minutes

Calories: Approximately 360 kcal per slice

Variations

I sometimes add chopped pecans or walnuts to the crumble topping for a nutty crunch.

When I want an extra cheesecake flavor, I double the cream cheese layer.

For a more indulgent twist, I drizzle a vanilla glaze over the cooled loaf.

I like to use honeycrisp or granny smith apples for the best balance of sweetness and tartness.

Storage/Reheating

I store leftovers wrapped in plastic or in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days. When I want to reheat a slice, I warm it gently in the microwave for about 15–20 seconds, which brings back the fresh-baked texture.

Related Recipes:

• Simple Apple Crumble (Apple Crisp)
• Skillet Apple Crisp with Oatmeal Crumble
• Apple Crumble

FAQs

How do I know when the bread is done baking?

I insert a toothpick into the center—if it comes out clean or with a few moist crumbs (not wet batter), it’s done. If the top is browning too fast, I loosely tent it with foil halfway through baking.

Can I make this bread ahead of time?

Yes, I often make it the night before. It tastes even better the next day once all the layers have had time to settle and blend.

Can I freeze this cheesecake bread?

Absolutely. I wrap it tightly in plastic wrap and then foil, and freeze it for up to 2 months. When I’m ready to eat it, I thaw it in the fridge overnight.

What type of apples work best in this recipe?

I prefer firm and slightly tart apples like Granny Smith, Honeycrisp, or Braeburn. They hold their shape and flavor well during baking.

Can I make this gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with good results. I make sure the rest of the ingredients are certified gluten-free as well.

Conclusion

This Apple Crisp Cheesecake Bread is the perfect blend of textures and flavors—moist apple bread, creamy cheesecake, and a crunchy crumble topping. It’s cozy, comforting, and always a hit whether I’m baking it for fall gatherings or just treating myself. Once I tried it, it instantly became a seasonal favorite, and I’m sure it’ll become one for anyone who gives it a try.

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