Caramel Cheesecake Stuffed Apple Bread

Caramel Cheesecake Stuffed Apple Bread

Course: Bread

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: slices

Calories: 538kcal

Author: Becky Hardin | The Cookie Rookie

This CARAMEL CHEESECAKE STUFFED APPLE BREAD is a must make for Fall and the holidays. This moist apple bread is more like a chunky apple cake, stuffed with real apples, caramel pieces, and caramel cheesecake. OBSESSED.

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Equipment

Kitchen Scale (optional)
10x5½-inch loaf pan
Fine Mesh Sieve
Hand Mixer

Ingredients

For the Cake

10 tablespoons unsalted butter 141 grams, room temperature and divided (1¼ sticks)
2 large baking apples peeled and diced
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon 6 grams
2 cups all-purpose flour 240 grams
2 teaspoons baking powder 8 grams
1 teaspoon kosher salt 3 grams
1 cup granulated sugar 200 grams
3 large eggs 150 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
¼ cup milk 57 grams, room temperature
8 baking caramels 76 grams, each cut into 8 equal pieces
2 tablespoons turbinado sugar 25 grams, raw, coarse sugar (optional)

For the Cream Cheese Filling

8 ounces cream cheese 227 grams, room temperature (1 brick)
1 large egg 50 grams, room temperature
½ cup granulated sugar 100 grams
1 tablespoon lemon zest from 1 lemon

For the Caramel Glaze

4 tablespoons unsalted butter 57 grams (½ stick)
½ cup brown sugar 107 grams
¼ teaspoon kosher salt
½ cup heavy cream 114 grams
½ cup chopped honey roasted pecans 57 grams, optional

Instructions

For the Cake

Preheat oven to 350°F and grease and flour (or spray with baking spray) a 10x5½-inch loaf pan.
In a saucepan set over medium heat, add 2 tablespoons butter, the diced apples, nutmeg, and cinnamon. Cook 4-5 minutes or until apples have softened. Remove from heat and let cool.
10 tablespoons unsalted butter, 2 large baking apples, ½ teaspoon ground nutmeg, 2 teaspoons ground cinnamon
In a medium-sized bowl, sift the flour, baking powder, and salt together.
2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon kosher salt
In a separate large bowl, using a hand mixer, cream the remaining ½ cup butter and 1 cup sugar together. Add the eggs, one-at-a-time, beating just until egg yolk is no longer visible. Mix in the vanilla and milk. Add dry ingredients in 1-cup increments. Mix just until flour is longer visible. Set aside.
1 cup granulated sugar, 3 large eggs, 1 teaspoon pure vanilla extract, ¼ cup milk
Make the filling: In a medium bowl, combine the cream cheese, 1 egg, ½ cup sugar, and the zest of the lemon. Mix until smooth.
8 ounces cream cheese, 1 large egg, ½ cup granulated sugar, 1 tablespoon lemon zest
Spread 1 cup of batter in the bottom of the prepared pan, and fold in the apples and chopped caramels to the remaining batter.
8 baking caramels
Pour half of the remaining batter into the pan. Spoon and spread the cream cheese mixture evenly over the batter, and cover with the remaining batter. Sprinkle the top of the bread with turbinado sugar, if desired.
2 tablespoons turbinado sugar
Bake at 350°F for 50-60 minutes. Bread is done when it doesn’t wiggle when shaken lightly and springs back when gently pressed in the thickest part (190-200°F)
Transfer bread to a cooling rack and cool 15 minutes. Remove bread from pan and allow to completely cool.

For the Glaze

Melt the butter in a small saucepan over medium-low heat. Stir in the brown sugar and cook until brown sugar melts. Add the salt and heavy cream. Cook (and stir) another 2 minutes. Allow the glaze to cool 5 minutes before using.
4 tablespoons unsalted butter, ½ cup brown sugar, ¼ teaspoon kosher salt, ½ cup heavy cream
Drizzle glaze over cooled bread and, if desired, sprinkle with honey roasted pecans.
½ cup chopped honey roasted pecans

Video

Notes

Use your favorite variety of apples.
Make sure your ingredients are at room temperature. Let them sit out for about 1 hour before starting.

Storage: Store caramel cheesecake stuffed apple bread in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition