How to Make Apple Crisp Cheesecake Bread:
Make the crisp topping: in a bowl stir together all-purpose flour, quick-cooking oats, light brown sugar, cinnamon, and nutmeg. Add melted butter and whisk with a fork until evenly moistened, then place in the fridge until ready to use.

Prepare the bread dough: Beat room temperature butter with sugar and vanilla extract. Add eggs and mix to combine. Add a mixture of dry ingredients (flour, salt, and baking powder) and mix to combine. Slowly pour in the milk and mix just to combine. Scrape down the bowl with a rubber spatula to make sure there are no lumps remaining.

To make the cheesecake filling: mix together softened cream cheese with sugar, flour, and vanilla. Add egg and mix just to combine, set aside.

Toss diced apples with cinnamon and 2 Tablespoon of granulated sugar, and set aside.

To assemble the loaf: Spread half of the batter in the prepared pan, scatter half of the apple mixture, and sprinkle with the cinnamon sugar mixture. Spoon the cheesecake mixture over the apples and gently spread using the back of the spoon. Don’t go all the way to the edges of the pan. Next, spoon the remaining bread batter and gently smooth the top. Scatter the remaining apples and sprinkle with the crisp topping.

Bake in preheated oven for about 55-70 minutes, or until the toothpick inserted in the center comes out clean. This is a heavy loaf full of apples, so if your bread takes longer, that’s OK. Just tent it with aluminum foil after 30-40 minutes to prevent the top from browning too much.