I’ve made this recipe about 8 times and am still working on the perfect baking temperature…. because this is bread (which loves high heat) and cheesecake (which is temperamental and likes low heat), it’s just not easy. The good news? Every single version tasted awesome – it just maybe didn’t look as pretty.
I’ve narrowed it down to two decent methods:
A) Bake at 375 for about 45 minutes. The bread will be deep brown and the center will likely crack, but it’ll still taste grand.
B) For a gentler bake, reduced chances of cracking, and golden crust, try 400F for 5 minutes, then reduce the heat to 250F for about 1 hr/1 hr 15 min. This method will most likely sink a bit in the center, but there should be little to no cracking.
In general, I recommend method B… unless you’re in a huge hurry.