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Why You’ll Love My Recipe
This Cherry Cheesecake Pull-Apart Loaf is the kind of treat everyone reaches for! Soft, sweet bread is layered with juicy cherries and finished with a cream cheese glaze that melts into every layer. It easily pulls apart into little, cherry-filled bites, so it’s perfect for sharing at any gathering!
If you’re already in the mood for something sweet to share, why not try my Nantucket Cranberry Pie or chewy Raspberry Walnut Thumbprint Cookies? Both recipes are family favourites worth baking and always disappear fast!
Reader Review
Made it just as written. It was rated 9/10 by all my family members. Will make it again!
Karlynn’s Recipe Notes
- Skill Level: This recipe is easy, but since you’re making your own dough, it’s a great project for bakers who want to try something a little more hands-on!
- Total Time: Plan for about 2 hours and 40 minutes, including prep and bake time – trust me, it’s worth every minute.
- Variations: Try this Cherry Cheesecake Pull Apart Loaf with blueberries, raspberries, or peaches swapped for cherries. Then, serve with your homemade Cream Cheese Glaze drizzled on top, or learn How to Make a Lemon Icing Glaze for a zesty twist!
- Tools For This Recipe: You’ll need a large measuring cup or bowl, a stand mixer or mixing bowl, a towel to cover your dough, a bowl for the cherries, a rolling pin, a pastry brush, and a bundt pan.
What You’ll Need for Ingredients
Cherries: Sliced cherries are folded into the loaf, adding juicy pockets of flavor to every bite! Mixed with a hint of almond extract, they bring a nutty depth to the sweet filling. Karlynn’s Tip: Feel free to use fresh or frozen cherries in your loaf. If frozen, let them thaw on paper towels before adding them to the recipe.
Rapid Rise Yeast: This fast-acting yeast is mixed with whole milk and sugar to kickstart the dough and help it rise beautifully. Karlynn’s Tip: Make sure your milk is warm, but not hot. If it’s too hot, it can kill the yeast, so aim for 115°F!
All-Purpose Flour: Flour is used for both the dough and dusting your work surface to keep everything from sticking as you roll!
Sugar: This recipe calls for a mix of white and brown sugar. The white sugar sweetens the dough, while the packed brown sugar melts into a rich, caramel-like taste. Karlynn’s Tip: For a little extra depth, mix a pinch of cinnamon into the brown sugar filling – it complements the cherry flavour beautifully!
How To Make Cherry Cheesecake Pull Apart Loaf
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 350°F.
- Prepare the dough as directed and slice it into 12-inch-long strips.
- Brush a strip with melted butter, sprinkle with sugar, and add cherries. Top with another strip of dough and repeat until all layers are stacked.
- Cut the stack into 12 squares and place pieces in your greased bundt pan.
- Let rise for 45-60 minutes, then bake for 35-40 minutes.
- Remove from the oven and cool for 10 minutes in the pan.
- Invert onto a plate or serving platter. Let cool completely, then cover.
- To serve, prepare the cream cheese glaze and drizzle it over the top!
Karlynn’s Tips and Tricks for the Perfect Cherry Cheesecake Pull Apart Loaf
- Choose the Right Pan: A bundt pan works perfectly for this recipe, but you can also use an angel food pan if you prefer a flat bottom or find it easier to fill!
- Let the Layers Lean: Let the dough pieces overlap and lean on each other rather than lining them up perfectly. A little tilting helps them bake into soft pull-apart layers instead of stiff, upright stacks.
- Share & Dip: This loaf is perfect for sharing since it pulls apart! Instead of icing the whole thing, serve your glaze in small bowls so everyone can dip their own pieces. It’s great for those of us who love extra icing!
Storage Instructions
This Cherry Cheesecake Pull-Apart Loaf stores beautifully, but it tends to disappear fast once everyone gets to dipping!
Room Temperature: Store your pull-apart loaf in an airtight container at room temperature or in the fridge for up to 3 days. Keeping it sealed preserves the soft bread and tender cherry filling!
Freezer: To freeze, let the loaf cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container or zip-top bag. The loaf will keep well for up to 3 months, according to USDA food safety guidelines. When ready to enjoy, thaw and warm in the oven for a soft texture!
More Delicious Loaf Recipes
If you love easy Quick Loaf Breads like this one, here are a few more favorites to try out next:
- Banana Gingerbread Loaf is a warm, cozy treat that uses up your frozen bananas and pairs perfectly with coffee.
- Carrot Bread bakes up soft and tender with carrots, raisins, and crunchy pecans!
- Pumpkin Bread / Loaf Recipe is a year-round favourite packed with spiced pumpkin flavour.
And just like that, your Cherry Cheesecake Pull-Apart Loaf is ready to enjoy with friends and family. This recipe was the perfect reminder of how easy and tasty homemade bread can be, and it helped me brush up on my dough-making skills!
Give this recipe a try and let me know how yours turns out in the comments. I love hearing how you make these treats your own!
Happy Baking!
Karlynn
Cherry Cheesecake Pull Apart Loaf
Ingredients
- 1 cup whole milk , (warmed to 115 °F)
- ⅓ cup water , (warmed to 115 °F)
- 2 tablespoons melted butter
- ¼ cup white sugar
- 2 ¼ teaspoons rapid rise yeast
- 3 ¼ cups all-purpose flour, (plus extra for your work surface)
- 2 teaspoons salt
Filling:
- ½ cup brown sugar, (packed)
- ½ cup melted butter
- ⅓ teaspoon almond extract
- 1 ½ cups cherries, (chopped in half)
- 1 batch cream cheese glaze
Instructions
- In a large measuring cup, mix together milk, water, sugar, and yeast. Let the yeast start bubbling, then mix the melted butter in.
- Using a stand mixer, mix flour and salt into the mixer bowl fitted with an oiled dough hook. Using the lowest setting, start the dough hook and slowly add the milk mixture.
- After the dough comes together, increase the speed to medium and let your dough hook do the work until it is shiny and smooth about 6 to 7 minutes. The dough should be slightly sticky but if it is too wet to come together into a ball, add an additional 2 tablespoons flour. It should just barely stick to your hands, nothing more. Turn dough onto lightly floured counter and knead briefly to form a smooth, round ball.
- Take the ball of dough and place in a well oiled bowl, covering it up.
- Let the dough rise in a warm, draft freeze area, until doubled in size, anywhere from 45-60 minutes.
- Prepare the cherries by cutting them in half and placing them in a bowl. Add the almond flavoring, stir, and set aside.
- Preheat your oven to 350°F.
- Take out the dough and on a lightly floured work surface roll it into a 12 by 18 inch rectangle.
- Cut the rectangle into six 12 inch long strips. Each strip will then be approximately 3 inches wide.
- Take the first strip, brush melted butter over it and sprinkle brown sugar on top.
- Place as many cherries on top for filling as wanted, I did 10 half cherries per strip.
- Place the next strip directly on top of the previously prepared one and repeat with the butter, sugar, and cherries.
- Repeat with all layers, building a stack of dough layers.
- Once you have all the layers in a stack, cut it into 12 pieces.
- Grease your bundt pan.
- Place each piece in the prepared bundt pan, making sure that they will slant slightly so that each piece will rise and touch together, forming a solid pull apart loaf.
- Cover with a towel and let rise for another 45-60 minutes, until the dough is doubled again.
- Bake in the oven for 35-40 minutes. You should cover the top of the loaf once it’s browned and continue cooking. To avoid a soggy loaf, you must make sure it’s very well baked without burning the top, thus using tinfoil to prevent the top from over baking is crucial.
- Remove from the oven and cool for 10 minutes in the pan. Invert onto a plate or serving platter. Let cool completely, then cover.
- To serve, prepare the cream cheese glaze and drizzle over the top. Pull apart the segments and plate to eat.
Notes
- You can use frozen fruit in this recipe, simply defrost it before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Derek Muse says
Made it just as written. It was rated 9/10 by all my family members. Will make it again.
Paula Phillips says
I live in Jamaica. I do not get cherries there. Could I use frozen blueberries or stawberries?
Kimberly Armas says
That actually sounds amazing with the blueberries!!
LoveSweatBeers says
This looks fabulous! I’m sure my whole family would love it.
Dave says
OMG, that’s looks good. And, great blog, btw.
Krystal says
I must make this. It sounds soo yummy!
Dina says
this looks sooo good!
Stevie Bateman says
Oh my gosh, Yummy!
phunphunphun says
KitchenMagpie Whoa! You post a lot of amazing recipes, but whoa you really outdid yourself this time! #Whoa
Ida Pence Waterous says
Oh that sounds wonderful, read the recipe, I would probably cheat and use sweet roll dough from the store although I have made the dough in the past. Guess I’ve gotten lazy. Love your recipes.
Melissa Penney says
It looks so pretty!