My grandpa Frank loved a slice of cheese with apple pie, so this combination seemed very natural to me. I used, Manchego, Tipsy Goat, Harvati, Smoked Gouda, and an Irish cheese called Dubliner; Honey Crisp apples were the perfect choice for fruit.
Apple Cheesecake Bread
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature*
8 oz. pkg. cream cheese, at room temperature
2 cups granulated sugar
2 large eggs
2 tsp. vanilla extract
1 1/2 cups Natural applesauce (I used Motts, but you could make your own)
3 cups King Arthur all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. Apple Pie Spice
1 cup pecans (or walnuts) chopped
*If you cut your butter into 1/2-inch cubes, it will soften quicker!
Preheat oven to 350F-degrees. I used my tea loaf pan + a mini bundt, but this will easily make a 12-cup Bundt cake, or 2- 9"x 4" loaves. Grease and flour (I use a baking spray that combines both) the pan(s) of your choice, filling them about two-thirds high.
In a stand mixer, using the paddle attachment, cream the butter and cream cheese together. While the mixer is running on low, slowly add the sugar, then push the speed up to med/high and mix until fluffy. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, until incorporated, then, add the applesauce and vanilla and mix and scrape down the sides again.
Add the dry ingredients and nuts and mix on low just until combined.
Spoon batter into the prepared pans. Bake tea loaf pan about 40-45 minutes, small bundts about 30- 35 minutes, loaf pans 40-45 minutes, and 12-cup bundt about 45-50 minutes, but check using a wooden skewer when the center is done just in case.