Prepare Topping: In a medium bowl, combine all-purpose flour, quick-cooking oats, light brown sugar, cinnamon, and nutmeg. Mix well, drizzle in melted butter, stir until coarse crumbs, cover and refrigerate.

Make Batter: In a large mixing bowl, cream together softened unsalted butter and granulated sugar until fluffy. Add eggs one at a time, then vanilla extract. Gradually incorporate the dry ingredients and milk, stirring until just combined.

Prepare Cheesecake Filling: Beat softened cream cheese with granulated sugar and flour until smooth. Add egg and vanilla extract, mixing until well combined.

Toss Apples: Peel and dice apples, sprinkle with cinnamon and cinnamon sugar mix, toss until evenly coated.

Assemble the Loaf: Preheat oven to 350°F. Grease a loaf pan, pour half of prepared batter, layer half of tossed apples, sprinkle with cinnamon sugar, spread cheesecake filling, top with remaining batter, apples, and crumble topping.

Bake: Place loaf in preheated oven and bake for 55-70 minutes. Check with a toothpick for doneness. Cover with aluminum foil if the top browns too quickly.

Cool: Remove from oven, let cool in the pan for 20-30 minutes. Gently run a knife around edges and turn out onto a wire rack to cool completely.

Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over cooled bread.