Caramel Cheesecake Stuffed Apple Bread

APPLE BREAD is a must make for Fall, and this Caramel Cheesecake Stuffed Apple Bread is my new favorite recipe. This moist caramel apple bread is more like a chunky apple cake, stuffed with real apples, caramel pieces, and caramel cheesecake. Plus it’s topped with a delicious caramel glaze. I’m obsessed! It’s perfect for dessert or an indulgent breakfast.

Apple Bread Recipe

Apple Bread is perfect for fall, and this caramel cheesecake stuffed apple bread is basically what dreams are made of!

Caramel Cheesecake Stuffed Apple Bread is here just in time for Fall! We are just a couple of days from the end of Summer and I’m already fully ready for boots, sweaters, jackets, cool weather, and ALL THINGS APPLE. I’m not a big lover of hot weather, so Fall is my jam. There’s just something so refreshing about the weather changing, the leaves crunching, and holiday magic entering the air.

This chunky apple bread is seriously AMAZING and it’s hard to not eat the entire loaf in one sitting. It’s filled with real apples, caramel pieces, and the most delicious caramel cheesecake mixture. It’s one of the best things I’ve ever eaten, and it is the essence of autumn.

Eat this caramel apple bread for breakfast, throughout the day as a snack, or heat it up and top with vanilla ice cream for the ultimate dessert. You cannot go wrong!

Caramel Cheesecake Stuffed Apple Bread is the most decadent fall recipe. You’ll be devouring this dessert bread topped with caramel glaze all season long!

Caramel Cheesecake Stuffed Apple Bread

This apple bread has baked in pieces of caramel, real diced apples, and a layer of caramel cheesecake. To make it even better, there’s a caramel glaze to drizzle on top! If this doesn’t get you excited for Fall baking I’m not exactly sure what will. It’s such a comfort food wrapped in a sweet treat. Can you tell that I’m excited to scarf it down?

I didn’t save any for anyone else, so you’re all just going to have to jump in the kitchen and make it for yourselves!

Caramel Glaze for Apple Bread

As if the caramel cheesecake filling wasn’t enough, I made a delicious caramel glaze to drizzle over the top of this indulgent apple bread. I just felt like that would really complete the recipe and make it EXTRA decadent and delicious. I think the caramel apple bread tastes great without the glaze for breakfast or a quick snack. But when you want to eat this for dessert, don’t miss out on the caramel glaze!

Get ready for Autumn with this Caramel Cheesecake Stuffed Apple Bread. You’re going to LOVE IT!!! I hope this recipe is one that will stay in your family for years.

If you like this recipe, try these other delicious recipes:

• Easy Banana Bread recipe
• Pumpkin Pie Monkey Bread
• Apple Pie Bread Pudding
• Chunky Apple Bundt Cake
• Glazed Lemon Cranberry Bread

Recipe Card

Caramel Cheesecake Stuffed Apple Bread

4.45 from 9 votes

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

Servings: 12 slices

Author: Becky Hardin

Print Rate Pin

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.

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Equipment

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

Ingredients 

1x2x3x

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

Cook ModePrevent your screen from going dark

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

Becky's Tips

• 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.

Serving: 1sliceCalories: 538kcalCarbohydrates: 65gProtein: 7gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 128mgSodium: 422mgPotassium: 180mgFiber: 2gSugar: 46gVitamin A: 933IUVitamin C: 3mgCalcium: 114mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!