In a medium mixing bowl, combine all-purpose flour, quick-cooking oats, light brown sugar, cinnamon, and nutmeg. Pour in melted unsalted butter and mix until crumbly and well combined. Refrigerate while preparing the bread mixture.

In a large bowl, beat softened unsalted butter with granulated sugar until creamy and light. Incorporate eggs one at a time, followed by vanilla extract. Gradually add the dry ingredients, alternating with milk.

In a separate bowl, blend cream cheese, granulated sugar, flour, and vanilla extract until smooth. Add egg and mix until incorporated.

Peel, core, and dice apples. Toss with additional cinnamon and a sprinkle of sugar.

Grease a loaf pan and spoon half of the bread batter into the bottom. Layer half of the spiced apples over the batter, followed by the cheesecake filling. Dollop the remaining batter over the cheesecake, then top with remaining apples. Sprinkle the crisp topping over everything.

Preheat oven to 350°F (175°C). Bake for 55-70 minutes, or until a toothpick inserted comes out clean. Tent with foil if browning too quickly.

Allow the bread to cool in the pan for 20-30 minutes before transferring to a wire rack to cool completely.

For an optional glaze, combine powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled bread before serving.