Apples, cream cheese, flour, oats, brown sugar, cinnamon, nutmeg, butter, eggs, milk, vanilla, powdered sugar.

I’ll be honest, this Apple Crisp Cheesecake Bread feels like the kind of recipe that can’t quite decide if it wants to be breakfast, dessert, coffee cake, or a full-on fall baking event. And you know what? I kind of love that about it. It’s baked in a loaf pan, so technically we’re calling it bread, but one bite in and it’s pretty clear this is more cake than sandwich material. No one is putting turkey on this. Please don’t.

This loaf is soft, moist, and packed with cinnamon apples. Then it has a creamy cheesecake layer hiding in the middle, a buttery oat crisp topping on top, and a sweet vanilla glaze drizzled over everything once it cools. It’s cozy, a little dramatic, and honestly the kind of baked good that makes your kitchen smell like you’ve got your life together. Even if the sink says otherwise.

What I really like about Apple Crisp Cheesecake Bread is that it brings together three things I already love: apple crisp, cheesecake, and homemade quick bread. The bread itself is soft and cake-like, the apples are warm and cinnamon-coated, the cheesecake filling adds that creamy little surprise, and the crisp topping gives you those crumbly brown sugar oat bits that everyone secretly wants more of. Or maybe not secretly. I’m very open about wanting extra crumble.

This apple cheesecake bread is perfect for fall weekends, holiday brunches, bake sales, coffee breaks, or dessert after a cozy dinner. It’s not the fastest loaf you’ll ever make, I won’t pretend it is. There are a few bowls involved. A little layering. A little patience. But it’s not hard, and the payoff is so worth it. Sound familiar? Some recipes ask for a bit more effort, but they also give you that “oh wow, I made this?” moment at the end.

And let’s talk about the smell for a second. Apples, cinnamon, brown sugar, butter, vanilla. That whole cozy lineup. It’s the kind of smell that makes people wander into the kitchen pretending they “just happened” to be nearby. Sure. Very believable.

Apple desserts always make me a little sentimental. Maybe it’s because they remind me of the first cool days of the season, when the air finally stops feeling sticky and suddenly everyone is talking about sweaters, candles, and weekend baking like we’re all in a cozy movie. I don’t always fully commit to the fall fantasy, but give me apples and cinnamon and I’m halfway there.

The first time I made Apple Crisp Cheesecake Bread, I had two apples sitting on the counter that were starting to look at me with quiet disappointment. You know that stage? Not bad, not bruised beyond hope, just… slightly impatient. I didn’t want to waste them, but I also didn’t want plain apple bread. Nothing against plain apple bread, it’s lovely, but that day I wanted something with a little more personality.

I was thinking about apple crisp because I love the topping. Honestly, sometimes the topping is the whole point. Then I thought about cheesecake, because cream cheese makes almost everything feel more special. And somewhere in that slightly chaotic baking mood, this Apple Crisp Cheesecake Bread idea made perfect sense. Apple bread on the bottom, cheesecake in the middle, more apples on top, crisp topping, glaze. A lot? Yes. Too much? I don’t think so. Not for fall.

When the loaf came out of the oven, the top was golden and crumbly, and the apples had softened into little cinnamon pockets. The whole kitchen smelled like a bakery had moved in for the afternoon. I remember waiting for it to cool and feeling mildly annoyed by time itself. Why does cooling take so long when something smells that good? It feels unfair.

Then I lifted it from the pan, drizzled the glaze over the top, and sliced into it. That cheesecake layer in the middle made the whole loaf feel like a surprise. Not a loud surprise. More like a “wait, there’s cream cheese in here?” kind of surprise. The best kind, really.

This apple crisp bread reminds me of the kind of dessert you bring to a family gathering where people say they’re “too full” and then still take a small slice. Then another small slice. You know, because small slices apparently don’t count. I respect that logic. I use it often.

Why you’ll Love this Apple Crisp Cheesecake Bread?

You’ll love this Apple Crisp Cheesecake Bread because it has layers of flavor and texture in every slice. It’s not just a plain apple loaf. You get moist apple bread, sweet cinnamon apples, creamy cheesecake filling, buttery oat crumble, and a vanilla glaze that makes the whole thing look like it came from a cute little bakery case. It feels special, but it’s still made in a loaf pan at home, which is my favorite kind of baking magic.

The texture is probably my favorite part. The bread is soft and tender, almost like cake. The diced apples add juicy little bites. The cheesecake layer is smooth and creamy, and the crisp topping gives the top a crumbly, buttery finish. Every slice has a bit of something different going on. A little soft, a little creamy, a little crunchy. It keeps things interesting.

The flavor is cozy without being flat. Cinnamon shows up in the apples, the cinnamon-sugar layer, and the crisp topping, but it doesn’t feel harsh or overwhelming. Brown sugar adds that warm caramel-like flavor, nutmeg gives the topping a little depth, and vanilla ties everything together. The cream cheese filling adds tang, which helps balance the sweetness. I think that’s why this apple cheesecake loaf works so well—it’s sweet, yes, but not just one-note sweet.

Another reason this recipe is worth making is that it looks really pretty once sliced. The cheesecake layer sits inside the loaf, the apple pieces peek through, the topping looks rustic and crumbly, and the glaze drips down in that casual “I didn’t try too hard” way. Of course, you did try. But not in a stressful way.

This Apple Crisp Cheesecake Bread also works for a lot of occasions. You can serve it for brunch, dessert, holidays, afternoon coffee, or even as a sweet treat to bring to a neighbor. It’s one of those recipes that feels homey but still impressive. Not fancy restaurant impressive. More like “someone actually baked something wonderful today” impressive.

And yes, it’s make-ahead friendly. Since the loaf needs to cool before glazing, you can bake it earlier in the day or the night before. The flavors settle nicely after chilling, and because of the cheesecake filling, the bread stays moist. I actually like it slightly chilled, though room temperature is lovely too. Warm with ice cream? Also not a bad life choice.

Ingredient Notes

The ingredient list for Apple Crisp Cheesecake Bread may look a little long at first, but it’s really just divided into simple parts: crisp topping, cinnamon-sugar, apples, bread batter, cheesecake filling, and glaze. Yes, it uses a few bowls. I won’t lie to you. But each part is easy, and once you start layering everything together, it feels very satisfying. Like building a cozy little apple dessert tower, but in loaf form.

• All-purpose flour: Flour shows up in a few places in this recipe, and each time it has a job. In the bread batter, it gives the loaf structure. In the crisp topping, it helps create those buttery crumbs. In the cheesecake filling, just a small amount helps the cream cheese layer set without turning runny. It’s not glamorous, but it’s doing important behind-the-scenes work.
• Quick cooking oats: The oats give the crisp topping that classic apple crisp texture. They make the topping crumbly, slightly chewy, and rustic in the best way. Quick cooking oats work well because they soften just enough while baking but still give the topping some body. Old-fashioned oats can work in a pinch, though the texture may be a bit heartier.
• Light brown sugar: Brown sugar brings sweetness and a warm, almost caramel-like flavor. It’s used in the crisp topping and the cinnamon-sugar layer, and it pairs beautifully with apples and cinnamon. Brown sugar just belongs in fall baking, doesn’t it? It knows its role.
• Ground cinnamon: Cinnamon is one of the main flavors in this Apple Crisp Cheesecake Bread. It goes into the crisp topping, the cinnamon-sugar mixture, and the apples. That may sound like a lot, but it spreads the warm spice through the loaf instead of keeping it in one spot. If your cinnamon has been hanging out in the pantry since a suspiciously long time ago, give it a smell. Fresh cinnamon makes a difference.
• Ground nutmeg: Nutmeg adds a deeper, warmer flavor to the crisp topping. You only need a little because nutmeg can get bossy fast. A small amount makes the topping taste more bakery-style. Too much, and suddenly you’re eating a holiday candle. Not ideal.
• Unsalted butter: Melted butter goes into the crisp topping so the crumbs bake up rich and golden. Room temperature butter goes into the bread batter and helps make the loaf soft and cake-like. I like unsalted butter here because it gives you more control over the final flavor.
• Apples: You’ll need 2 medium apples, peeled and diced into small 1/2-inch pieces. Granny Smith apples give a tart bite that balances the sweetness, while Gala apples are softer and sweeter. Honeycrisp, Fuji, Pink Lady, or Golden Delicious can work too. I personally like mixing one tart apple with one sweet apple. It feels balanced, and also slightly like I know what I’m doing.
• Granulated sugar: Granulated sugar sweetens the apples, the bread batter, and the cheesecake filling. It also helps the apples soften and release a little juice as the loaf bakes. Since this recipe has multiple sweet parts, the sugar is spread out instead of dumped into one layer.
• Baking powder: Baking powder helps lift the loaf. This matters because Apple Crisp Cheesecake Bread is packed with apples and cheesecake filling, so the batter needs a little help rising around all that goodness. Without it, the loaf could turn too dense.
• Salt: Salt balances the sweetness and brings out the flavors of the apples, butter, vanilla, and cream cheese. It’s a small amount, but don’t skip it. Sweet baked goods need salt too. They’re just quieter about it.
• Eggs: Eggs are used in both the bread batter and the cheesecake filling. In the bread, they help with structure and richness. In the cheesecake layer, the egg helps the filling set. Room temperature eggs mix more smoothly, but if you forget to set them out early, you’re in good company. I forget things like that more often than I’d like to admit.
• Vanilla extract: Vanilla goes into the bread, the cheesecake filling, and the glaze. It gives the loaf warmth and sweetness without taking over. Apples, cinnamon, cream cheese, and vanilla are just a very good little team.
• Milk: Milk loosens the bread batter and helps keep it moist. Add it slowly and mix just until combined. Overmixing can make the loaf tougher, and we want soft, cake-like bread here, not something you have to negotiate with.
• Cream cheese: Use brick-style cream cheese for the cheesecake filling. It needs to be softened so it mixes smoothly with the sugar, flour, vanilla, and egg. Tub-style cream cheese is usually too soft and may not set the same way. Cold cream cheese can also leave lumps, and while a tiny lump won’t ruin your life, smooth filling is definitely nicer.
• Powdered sugar: Powdered sugar makes the glaze smooth and sweet. It mixes with milk or cream and vanilla to create that pretty drizzle on top. The glaze is optional, technically, but it gives the apple crisp cheesecake loaf that bakery-style finish. I’m team glaze, personally.
• Milk or cream for glaze: Milk makes a lighter glaze, while cream makes it thicker and richer. Both work. If your glaze is too thick, add a tiny splash more liquid. If it gets too thin, stir in more powdered sugar. Glaze is forgiving, which I appreciate deeply.

How to Make Apple Crisp Cheesecake Bread?

Making Apple Crisp Cheesecake Bread is mostly about preparing each layer and then assembling them in the loaf pan. It may look like several steps, but none of them are difficult. You’ll prep the pan, mix the crisp topping, make the cinnamon-sugar, toss the apples, prepare the bread batter, make the cheesecake filling, layer everything, bake it low enough in the oven so the center cooks through, cool it, and drizzle on the glaze. One step at a time. That’s the whole secret.

Step 1: Prepare the Pan and Preheat the Oven

Grease a 9 x 5-inch loaf pan with baking spray, then line it with parchment paper. Leave a large overhang on the sides so you can lift the loaf out later. This is very helpful, especially because this is a moist, heavy loaf. Adjust your oven rack just below the center, closer to the lower third position, and preheat the oven to 350°F. That lower rack position helps the center bake through without the top getting too dark too early.

Step 2: Make the Crisp Topping

In a bowl, stir together the flour, quick cooking oats, brown sugar, cinnamon, and nutmeg. Add the melted butter and use a fork to mix until everything is evenly moistened and crumbly. Place the topping in the refrigerator until you need it. Chilling the topping helps it stay crumbly instead of melting into one flat layer. And let’s be honest, the crumble is a big part of why we’re here.

Step 3: Mix the Cinnamon-Sugar

In a small bowl, stir together the brown sugar and cinnamon. Set it aside. This little mixture gets sprinkled over the apples in the center of the loaf and adds an extra layer of warm, sweet spice. It seems small, but those little flavor layers are what make this Apple Crisp Cheesecake Bread taste more like apple crisp and less like plain apple cake.

Step 4: Prepare the Apples

Peel the apples and dice them into small 1/2-inch chunks. Toss them with granulated sugar and cinnamon, then set them aside. Smaller apple pieces are best because they soften while baking and make the loaf easier to slice. Big chunks can be a little awkward in a loaf like this. Delicious, maybe, but awkward.

Step 5: Make the Bread Batter

Beat the room temperature butter with sugar and vanilla until creamy. Add the eggs and mix until combined. Then add the flour, baking powder, and salt, and mix again. Slowly pour in the milk and mix just until the batter comes together. Scrape down the bowl with a rubber spatula so there are no sneaky dry spots hiding at the bottom. The batter will be thick, and that’s okay.

Step 6: Make the Cheesecake Filling

In another bowl, mix the softened cream cheese with sugar, flour, and vanilla until smooth. Add the egg and mix just until combined. Try not to overmix after the egg goes in. The filling should be creamy and spreadable. If your cream cheese was too cold, it may fight you a little. Cream cheese has moods. We work around them.

Step 7: Spread the First Layer of Batter

Spread half of the bread batter into the prepared loaf pan. The batter is thick, so use a spoon or spatula to gently push it into an even layer. It doesn’t have to be perfect. This is a rustic loaf, and honestly, the apples and cheesecake are about to cover it anyway.

Step 8: Add Apples and Cinnamon-Sugar

Scatter half of the apple mixture over the batter, then sprinkle the cinnamon-sugar mixture over the apples. Try to spread the apples evenly so each slice gets some cinnamon apple goodness. This middle apple layer gives the loaf more flavor and that cozy, spiced bite that makes apple cheesecake bread feel extra special.

Step 9: Add the Cheesecake Filling

Spoon the cheesecake filling over the apples and gently spread it with the back of a spoon. Do not spread it all the way to the edges of the pan. Leaving a little border helps the bread batter bake around the filling and keeps the cheesecake layer tucked inside. Think of it as giving the filling a cozy little blanket.

Step 10: Add the Remaining Batter

Spoon the rest of the bread batter over the cheesecake layer and gently smooth the top. Work carefully so you don’t mix the layers too much. A little swirl is fine. Actually, a little swirl looks pretty. But you still want a creamy cheesecake layer in the middle, not a fully blended situation.

Step 11: Add the Remaining Apples and Crisp Topping

Scatter the remaining apples over the top of the batter, then sprinkle the chilled crisp topping evenly over everything. Try to cover the top well so each slice gets some crumbly oat topping. This is the part that gives Apple Crisp Cheesecake Bread its apple crisp personality, so don’t be shy with it.

Step 12: Bake the Loaf

Bake the loaf for 55 to 70 minutes, or until a toothpick inserted in the center comes out clean. This is a heavy loaf with apples and cheesecake inside, so don’t panic if it takes the full baking time or even a little longer. Ovens vary, apples vary, life varies. If the top starts browning too much after 30 to 40 minutes, tent it loosely with aluminum foil so the center can keep baking without the topping getting too dark.

Step 13: Cool in the Pan

Remove the loaf from the oven and let it cool in the pan for 20 to 30 minutes on a cooling rack. I know waiting is annoying. The kitchen smells like cinnamon and butter, and you’re expected to just stand there like a patient person? Rude. But the cooling time helps the cheesecake filling and bread structure settle, so the loaf lifts out more cleanly.

Step 14: Lift the Bread Out

Use the parchment paper overhang to carefully lift the bread from the pan. Transfer it to a cooling rack and let it cool before adding the glaze. If the loaf is too warm, the glaze will melt right in instead of sitting on top in those pretty drizzles. Still tasty, just less cute.

Step 15: Make the Glaze

Stir together powdered sugar, milk or cream, and vanilla until smooth. If it’s too thick, add a tiny splash more liquid. If it’s too thin, add more powdered sugar. Drizzle the glaze over the cooled loaf. Don’t worry about making it perfect. A messy drizzle is part of the charm. At least that’s what I tell myself.

Step 16: Slice and Serve

Use a sharp knife to slice the Apple Crisp Cheesecake Bread. Each slice should have soft apple bread, creamy cheesecake filling, tender cinnamon apples, buttery crisp topping, and sweet vanilla glaze. It’s rich, cozy, and very much worth the wait. Serve it chilled, room temperature, or slightly warmed if you want more of that apple crisp feeling.

Storage Options

Because Apple Crisp Cheesecake Bread has a cream cheese filling, it should be stored in the refrigerator once it has cooled. The loaf is moist and rich, and chilling helps it hold together nicely. I actually think the flavor gets even better after a little time in the fridge, though the crisp topping does soften slightly. Not in a bad way, just in a “this has been living in the fridge” way.

• Refrigerator: Store the cooled Apple Crisp Cheesecake Bread in an airtight container in the refrigerator for up to 5 days. Because of the cheesecake layer, don’t leave it out at room temperature for long stretches. If you’re stacking slices, place parchment paper between them so the glaze and topping don’t stick too much.
• Room temperature serving: If you prefer a softer texture, let slices sit at room temperature for about 15 to 20 minutes before serving. This takes the chill off and makes the cheesecake layer creamier. It’s a small thing, but it does make each slice feel a little more tender.
• Freezer: You can freeze apple cheesecake bread in individual slices for up to 2 months. Wrap each slice tightly in plastic wrap, then place the slices in a freezer-safe bag or container. The crisp topping may soften after thawing, but the flavor will still be lovely.
• Thawing: Thaw frozen slices overnight in the refrigerator. Once thawed, you can let them sit at room temperature for a few minutes before serving. This helps the texture soften slightly.
• Reheating: If you want a warm slice, heat it gently in the microwave for a few seconds. Don’t overdo it, because the cheesecake filling and glaze can get too soft. A quick warm-up is enough. Warm apple bread with cheesecake in the middle? Very nice. Maybe slightly dangerous.
• Make-ahead tip: This loaf is a great make-ahead dessert because it needs cooling time before glazing anyway. Bake it the day before, refrigerate it, then glaze it closer to serving time for the prettiest finish. This works especially well for holidays or brunches when you don’t want to do all the baking at the last minute.

Variations & Substitutions

This Apple Crisp Cheesecake Bread has plenty going on already, but you can still change it depending on what you have or what flavor you’re craving. Use a different apple, add nuts, skip the glaze, drizzle caramel, or make it extra spiced. It’s flexible enough to play with, but I’d keep the basic layers if you want that apple crisp-meets-cheesecake effect.

• Use different apples: Granny Smith apples add tartness and hold their shape well, while Gala apples are sweeter and softer. Honeycrisp, Fuji, Pink Lady, and Golden Delicious also work nicely. I like using a mix of tart and sweet apples because it keeps the loaf balanced. Too sweet can be a little much with cheesecake and glaze, at least for me.
• Add nuts: Chopped pecans or walnuts can be added to the crisp topping for extra crunch. Pecans especially taste wonderful with apples, cinnamon, and brown sugar. Just be mindful if you’re baking for guests, because nut allergies are not the kind of surprise anyone wants.
• Make it extra spiced: Add a small pinch of cloves, allspice, ginger, or cardamom to the apple mixture or bread batter. Go lightly, though. Warm spices are cozy until they start tasting like a candle aisle in October. We want bakery, not potpourri.
• Use cream in the glaze: Cream makes the glaze thicker and richer, while milk keeps it lighter and easier to drizzle. Both work. Use whatever you have, because this Apple Crisp Cheesecake Bread is not going to collapse emotionally over glaze liquid.
• Skip the glaze: You can skip the glaze if you want the loaf less sweet. The apples and crisp topping already bring a lot of flavor. I personally love the glaze because it makes the loaf look finished, but I can respect a less-sweet choice.
• Add caramel drizzle: Replace the vanilla glaze with caramel sauce, or add a light caramel drizzle over the glaze. This turns the loaf into more of a caramel apple cheesecake bread, which is definitely dessert territory. Not mad about it.
• Use apple pie spice: Apple pie spice can replace some of the cinnamon and nutmeg. It’s a handy shortcut if you already have it in your spice cabinet. Just taste with your heart, but maybe measure with a spoon.
• Make muffins: You can try turning this recipe into muffins, but the layering takes a little more attention and the baking time will be much shorter. The loaf is easier, honestly. Muffins would be cute, though. Cute and slightly high-maintenance.
• Add sour cream: You can replace a small amount of milk in the bread batter with sour cream for a richer, slightly tangy loaf. Don’t add too much, or the batter may get too heavy. This recipe already has a lot of moisture from apples and cheesecake.
• Serve with ice cream: Warm slices with vanilla ice cream are incredible if you want to serve this as dessert. At that point, the “bread” name is really just a polite suggestion. It’s dessert. We all know it.

What to Serve With Apple Crisp Cheesecake Bread?

This Apple Crisp Cheesecake Bread is sweet, creamy, crumbly, and rich, so it pairs best with simple drinks and sides that balance it. You can serve it for brunch, dessert, coffee time, or a cozy afternoon snack. Honestly, anywhere a slice of cake would feel welcome, this loaf can come along too.

• Coffee: Coffee is one of the best pairings for Apple Crisp Cheesecake Bread. The slight bitterness balances the sweet glaze, creamy filling, and cinnamon apples. It’s perfect for a morning slice, an afternoon treat, or that quiet moment after everyone leaves the kitchen and you finally get your piece.
• Hot tea: Black tea, chai, cinnamon tea, or vanilla tea all pair nicely with this loaf. Chai is especially good because the spices echo the cinnamon and nutmeg. It makes the whole thing feel extra cozy, like you should be wearing socks and looking out a window.
• Milk: A cold glass of milk keeps things simple and classic. It works especially well if you’re serving this loaf to kids or anyone who likes cake-like breads with milk. Sometimes the simple pairings are the ones that hit just right.
• Vanilla ice cream: For dessert, serve slightly warm slices with vanilla ice cream. The ice cream melts into the crisp topping and cheesecake layer, and the whole thing tastes like apple crisp, cake, and cheesecake all at once. It’s not subtle, but it is wonderful.
• Whipped cream: A dollop of whipped cream makes each slice feel lighter and more dessert-like. It’s also nice if you want something creamy without going all the way to ice cream. Though, let’s be honest, ice cream is always tempting.
• Caramel sauce: Caramel sauce and apples are an obvious match. Drizzle a little over each slice for a richer dessert. Or drizzle more than a little. I’m not standing in your kitchen with a measuring spoon.
• Fresh fruit: Fresh apple slices, berries, or grapes can balance the richness of the loaf. This works especially well if you’re serving apple cheesecake bread as part of a brunch spread and want something fresh on the plate.
• Yogurt: Plain or vanilla Greek yogurt adds tang and makes the loaf feel a little more brunch-friendly. It balances the sweetness and gives the plate a nice contrast.
• Holiday brunch spread: Serve Apple Crisp Cheesecake Bread with eggs, bacon, sausage, fruit salad, and coffee for a cozy holiday brunch. It brings the sweet baked-good element without needing to make a separate cake or dessert.
• After-dinner dessert: This loaf works beautifully after a fall-style dinner like soup, roast chicken, pork chops, or a cozy casserole. Apples and cinnamon just feel right after that kind of meal. It’s the dessert equivalent of putting on a soft blanket.

FAQ

What apples work best for Apple Crisp Cheesecake Bread?

Granny Smith apples work well because they’re tart and hold their shape, while Gala apples are sweeter and softer. Honeycrisp, Fuji, Pink Lady, and Golden Delicious are also good options. A mix of tart and sweet apples gives this apple crisp bread a nice balance.

Why is my bread taking longer to bake?

This loaf is packed with apples and cheesecake filling, so it’s heavier than regular quick bread. It may need the full 70 minutes, and depending on your oven, maybe a little longer. If the top browns too quickly, tent it loosely with foil and keep baking until the center is done.

Can I freeze this bread?

Yes, you can freeze individual slices for up to 2 months. Wrap them tightly and thaw overnight in the refrigerator. The crisp topping may soften a bit, but the flavor will still be delicious.

Can I skip the cheesecake filling?

You can skip it, but then the loaf becomes more like apple crisp quick bread rather than Apple Crisp Cheesecake Bread. The cheesecake filling adds moisture, creaminess, and that surprise layer in the middle, so I’d keep it if you can.

This Apple Crisp Cheesecake Bread is soft, moist, creamy, crumbly, and full of cozy apple-cinnamon flavor. It has tender apples, warm spices, buttery oat topping, cheesecake filling, and a sweet vanilla glaze all packed into one loaf. It’s not a throw-it-together-in-five-minutes recipe, I’ll admit. But it’s the kind of bake that feels worth the little extra effort.

Make this apple cheesecake bread for fall weekends, holiday brunch, bake sales, coffee breaks, or dessert when you want something homemade and a little special. Serve it chilled, room temperature, or slightly warmed with vanilla ice cream if you’re feeling dessert-level serious. Would you enjoy your slice with coffee in the morning, or save it for after dinner with a scoop of ice cream? Can’t wait to hear what you think!