In a mixing bowl, combine ½ cup flour, ¾ cup quick-cooking oats, ⅓ cup light brown sugar, ½ teaspoon cinnamon, and ⅛ teaspoon nutmeg. Pour in ⅓ cup melted unsalted butter, mixing until crumbly. Refrigerate for about 30 minutes.

In a large bowl, cream together ½ cup unsalted butter and 1 cup light brown sugar until light and fluffy. Add in 2 large eggs and 1 teaspoon vanilla extract. Gradually fold in 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt, alternating with ½ cup milk until combined.

In a medium bowl, beat together 8 ounces of softened cream cheese and ½ cup granulated sugar until smooth. Add 2 tablespoons flour and 1 teaspoon vanilla extract, mixing well. Blend in 1 egg until creamy.

In another bowl, toss 2 cups of diced apples with 1 teaspoon cinnamon and 2 tablespoons granulated sugar.

Preheat the oven to 350°F (175°C). Grease an 8-cup loaf pan. Layer half of the bread dough, then half the apples, followed by the cheesecake filling and remaining dough. Top with the rest of the apples and crisp mixture.

Bake for 55-70 minutes. Check doneness with a toothpick. Tent with foil if browning too quickly.

Cool the loaf in the pan for 20-30 minutes. Transfer to a wire rack. Prepare a glaze with 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2-3 tablespoons milk, then drizzle over the cooled bread.