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Caramel Swirl Cheesecake Bread

This Caramel Swirl Cheesecake Bread combines a soft vanilla quick bread with a creamy cheesecake filling and rich ribbons of caramel for a bakery-style loaf that's easy to make at home.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Ingredients Equipment Method

Ingredients
  

The Cheesecake FIlling
  • 8 oz (1 block) cream cheese softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
The Vanilla Quick Bread
  • 1½ cups (180g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup (115g) unsalted butter melted and cooled slightly
  • ¾ cup (150g) granulated sugar
  • 2 large eggs room temperature
  • ½ cup (120g) sour cream or full-fat Greek yogurt
  • 1 tsp vanilla extract
The Caramel Swirl & Topping
  • ⅓ cup thick store-bought or homemade caramel sauce
  • flaky sea salt

Equipment

  • 9x5 inch ceramic loaf pan
  • Mixing bowls
  • Hand or stand mixer
  • Whisk
  • Rubber spatula
  • Measuring cups & spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
    Butter your 9x5 loaf pan or line with parchment paper, leaving an overhang on the sides so you can lift the loaf out later.
  2. In a medium bowl, beat the softened cream cheese and sugar together with a hand mixer until completely smooth. Add the egg and vanilla extract, beating just until combined and silky. Set aside.
  3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
    In a separate bowl, whisk the melted butter and ¾ cup sugar together until combined. Whisk in the eggs one at a time, then stir in the sour cream and vanilla until smooth.
    Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until the flour disappears.
  4. Spread half of the bread batter evenly into the bottom of your prepared pan.
    Pour all of the cheesecake mixture over the batter, spreading it out close to the edges.
    Drizzle half of the caramel sauce (about 2–3 tablespoons) in lines over the cream cheese layer.
    Spoon the remaining bread batter carefully over the top, smoothing it out to cover the cheesecake as best as you can.
    Drizzle the remaining caramel sauce over the top layer of batter.
    Take a butter knife or skewer and drag it through the loaf in a figure-eight pattern a few times to create a lovely marbled swirl.
  5. Bake for 55 to 65 minutes. The top should be golden brown, and a toothpick inserted into the cake portion should come out clean or with a few moist crumbs.
    If the top begins browning too quickly around minute 40, tent a piece of aluminum foil loosely over the pan.
    Transfer the pan to a wire rack and let it cool in the pan for 20 minutes. Let it cool completely on the rack before slicing. Sprinkle with a pinch of flaky sea salt before serving.