Apple Well-done Cheesecake Specie is an easy fall sultry recipe for super moist, cake-like, homemade specie packed with world chunks, smooth surf cheese filling, and irresistible well-done topping. Although it is tabbed bread, it tastes like a succulent confection baked in a loaf pan. Assembling the loaf is so easy, bakers of any skill level can manage this recipe, although it has a few uneaten steps.
This World Well-done Cheesecake Specie recipe is a philharmonic of homemade cinnamon world bread, apple cheesecake, and fall favorite-apple crisp.
The specie is velvety moist and cake-like with plenty of apples dotted in each slice and a layer of surf cheese in the center.
Why You’ll Love This World Specie Recipe with Surf Cheese Filling:
- Delicious, fall repletion supplies loaded with warm spices
- The perfect excuse to eat dessert for breakfast
- Great for snacks, breakfast, and very satisfying fall dessert
- Smells wonderful while it bakes-cinnamon and apples will warm your home
- Easy to make
- Buttery and uneaten moist
- It tastes plane largest on day 2 if lasts that long!
You need only the vital ingredients for world specie dough:
- All-purpose flour– for this recipe you don’t need specie or confection flour, just regular, all-purpose flour. But, make sure to measure flour correctly. Do not scoop the flour out of the container. Using a spoon scoop the flour into the measuring cup. And do not pack the flour lanugo or tap the measuring cup or you end up with too much flour and dry bread/topping. Without you’ve spooned the flour into the measuring cup, use the when of a pocketknife to level off the top.
- Sugar-for the specie dough in this recipe as well as my World Cinnamon Bread, use granulated sugar, not brown sugar. Brown sugar mixed into the dough would result in a dense, heavier texture. Brown sugar is used only for topping and sprinkling over the world layer.
- Eggs– requite texture and flavor
- Milk– Nondairy or low is OK, but whole milk provides unconfined savor and texture.
- Butter-for rich flavor, both in specie dough and well-done topping.
- And just a few increasingly ingredients for the cheesecake filling, topping, and glaze:
Filling: in wing to eggs, flour, and sugar, for the filling, you’ll need surf cheese and apples.
Crisp topping: a simple mixture of flour, quick-cooking oats, brown sugar, cinnamon and nutmeg, mixed with melted butter
Glaze: powdered sugar, vanilla extract, milk or crème
When a recipe calls for apples, the most worldwide question is “which are the weightier apples for baking?” It’s weightier to use firmer apples that alimony their structure without turning into mush.
You can use Granny Smith, Golden Delicious, Honey Crisp, Fuji, Gala, or Pink Lady. Since this recipe uses only two apples, so use what you have on hand.
How to Make World Well-done Cheesecake Bread
Make the well-done topping: in a trencher 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 specie 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 sultry powder) and mix to combine. Slowly pour in the milk and mix just to combine. Scrape lanugo the trencher with a rubber spatula to make sure there are no lumps remaining.
To make the cheesecake filling: mix together softened surf 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 hoke the loaf: Spread half of the thrash in the prepared pan, scatter half of the world mixture, and sprinkle with the cinnamon sugar mixture. Spoon the cheesecake mixture over the apples and gently spread using the when of the spoon. Don’t go all the way to the edges of the pan. Next, spoon the remaining specie thrash and gently smooth the top. Scatter the remaining apples and sprinkle with the well-done topping.
Bake in preheated oven for well-nigh 55-70 minutes, or until the toothpick inserted in the part-way comes out clean. This is a heavy loaf full of apples, so if your specie takes longer, that’s OK. Just tent it with aluminum foil without 30-40 minutes to prevent the top from browning too much.
Remove from the oven and tomfool for 20-30 minutes in the pan set on a cooling rack. Then using the paper overhang lift the specie from the pan.
To make the glaze stir powdered sugar, milk(or cream), and vanilla. Drizzle over cooled bread.
Craving for increasingly World recipes? You can trammels similar mini cheesecake version or Check these 21 Weightier World Recipes to Make!
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Apple Well-done Cheesecake Specie is an easy fall sultry recipe for super moist, cake-like, homemade specie packed with world chunks, smooth surf cheese filling, and irresistible well-done topping. Although it is tabbed bread, it tastes like a succulent confection baked in a loaf pan.
Ingredients
Crisp Topping:
- 1/3 cup all-purpose flour
- 1/3 cup quick cooking oats
- 1/3 cup light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 Tablespoons unsalted butter-melted
Cinnamon-sugar:
- 3 Tablespoons light brown sugar
- 3/4 teaspoons ground cinnamon
Apples:
- 2 medium apples (Granny Smith, Gala…)-peeled and diced in 1/2 pieces
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Bread:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons sultry powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 2/3 cup sugar
- 2 eggs-room temperature
- 1 1/2 teaspoon vanilla extract
- 1/2 cup milk
Cheesecake Filling:
- 8 oz. brick-style surf cheese-room temperature
- 1/3 cup granulated sugar
- 3 Tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1 egg
Glaze:
- 3/4 cup powdered sugar
- 2 Tablespoons milk or creme
- 1/2 teaspoon vanilla extract
Instructions
- Grease a 9 x 5-inch loaf pan with sultry spray, and line it with parchment paper leaving a large overhang on the sides so you could hands lift the specie from the pan. Adjust the oven rack just unelevated the part-way (to the lower third position) and preheat the oven to 350 F.
To make the well-done topping:
- In a trencher 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.
To make cinnamon sugar:
- In a small trencher mix ¾ teaspoon of ground cinnamon and 3 Tablespoons brown sugar, and set aside.
- Peel and dice apples in small 1/2-inch chunks, set aside, too.
For the bread:
- Beat room temperature butter with sugar and vanilla extract. Add eggs and mix to combine. Add the mixture of dry ingredients (flour, salt, and sultry powder) and mix to combine. Slowly pour in the milk and mix just to combine. Scrape lanugo the trencher with a rubber spatula to make sure there are no lumps remaining.
To make the cheesecake filling:
- Mix together softened surf cheese with sugar, flour, and vanilla. Add egg and mix just to combine, set aside.
- Toss apples with cinnamon and 2 Tablespoon granulated sugar, and set aside.
Assembling:
- Spread half of the thrash in the prepared pan, scatter half of the world mixture, and sprinkle with the cinnamon sugar mixture.
- Spoon the cheesecake mixture over the apples and gently spread using the when of the spoon. Don’t go all the way to the edges of the pan.
- Next, spoon the remaining specie thrash and gently smooth the top. Scatter the remaining apples and sprinkle with the well-done topping.
- Bake in preheated oven for well-nigh 55-70 minutes, or until the toothpick inserted in the part-way comes out clean. This is a heavy loaf full of apples, so if your specie takes longer, that’s OK. Just tent it with aluminum foil without 30-40 minutes to prevent the top from browning too much.
- Remove from the oven and tomfool for 20-30 minutes in the pan set on a cooling rack. Then using the paper overhang lift the specie from the pan.
- To make the glaze: stir powdered sugar, milk(or creme), and vanilla. Drizzle over cooled bread.
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