CHERRY CHEESECAKE KUCHEN
Recipe is from Better Homes and Gardens. Preparation time includes times for dough rising, cooling, and chilling.
Provided by Pinay0618
Categories Dessert
Time 7h45m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Grease a 9-inch springform pan; set aside. In a large bowl combine 1-1/4 cups of the flour and the yeast; set aside.
- In a small saucepan, heat and stir milk, 1/2 cup sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture and the 2 eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Beat in as much of the remaining 1 cup flour as you can with the mixer. Stir in any remaining flour.
- Transfer dough to prepared pan; spread evenly (dough will be sticky). Cover and let rise in a warm place until double in size (about 1 hour).
- Preheat oven to 350 degrees F. In a medium bowl, combine cream cheese, sour cream, 1/4 cup sugar, 1 tablespoon flour, and vanilla. Beat with an electric mixer on medium speed until smooth. Stir in 1 egg and lemon peel; set aside. In another bowl, stir together the pie filling and almond extract. Spoon cherry mixture over dough in pan. Spoon cream cheese mixture over cherry mixture, spreading evenly.
- Bake about 45 minutes or until center appears set when gently shaken. Cool in pan on a wire rack for 30 minutes. Using a small sharp knife, loosen crust from sides of pan; cool for 1 hour. Cover and chill at least 4 hours before serving. Remove sides of pan just before serving. If desired, spoon additional cherry pie filling on top and garnish with chopped white chocolate.
Nutrition Facts : Calories 356.2, Fat 16.1, SaturatedFat 9.1, Cholesterol 89.3, Sodium 239.8, Carbohydrate 46.8, Fiber 1, Sugar 13.9, Protein 6.2
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p1tis
[email protected]This cherry cheesecake kuchen is the best I've ever had. The cheesecake filling is creamy and smooth, and the crust is flaky and buttery. The cherries add a delicious tartness that balances out the sweetness of the cheesecake. I highly recommend this
Usamamubarak Official
[email protected]I'm not sure what I did wrong, but my kuchen turned out dry and bland. I followed the recipe exactly, so I'm not sure what happened.
Md Basar
[email protected]This cherry cheesecake kuchen was a disappointment. The cheesecake filling was dense and crumbly, and the crust was soggy. I won't be making this recipe again.
MOHAMED OSMANN
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The cheesecake filling is creamy and smooth, and the crust is flaky and buttery. I love that I can make it ahead of time and it still tastes great.
Antoinette Andrews
[email protected]I had some trouble getting the crust to brown evenly, but the kuchen still tasted delicious. I'll try using a different baking pan next time.
Lugolobi Cathy
[email protected]This kuchen was a bit too sweet for my taste, but my family loved it. I think next time I'll use less sugar in the cheesecake filling.
Cathy Ann James
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of cheesecake, but I'm so glad I did! The crust was amazing and the cheesecake filling was light and fluffy. I'll definitely be making this again.
Jahid Kahn
[email protected]This cherry cheesecake kuchen is my new favorite dessert. It's the perfect balance of sweet and tart, and the crust is to die for.
Kaylee Congelosi
[email protected]I've made this kuchen several times now and it's always a crowd-pleaser. The combination of cherries and cheesecake is irresistible!
Teresa Joyce
[email protected]This recipe was easy to follow and the kuchen turned out beautifully. The cheesecake filling was light and fluffy, and the cherries added a nice tartness.
Adele Hardwick
[email protected]This cherry cheesecake kuchen was a hit with my family! The cheesecake filling was creamy and tangy, and the cherries added a delicious sweetness. The crust was also perfect - flaky and buttery.