Caramel Cheesecake Stuffed Apple Bread Recipe - The Cookie Rookie® (2024)

4.45 from 9 votes

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

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

• 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.

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Upload A PhotoTag on
InstaLeave A Rating