Cherry Cheese Kuchen

From the Solo brand website - a spectacular dessert or coffee cake that pairs the soft yeasty dough of a kuchen with cherry filling and a creamy cheese topping. Imagine a big pan of kolaches, all for you ... Note - Cherry pie filling listed is Solo brand, 12 ounce can NOT the bigger cans of Comstock, etc. Dough rise and chill times not included in total time to make.

• Ready In: 55 mins
• Serves: 20

Ingredients

• Kuchen Dough

• 1 (1/4ounce) package active dry yeast
• 2 1⁄2 cups all-purpose flour
• 3⁄4 cup milk
• 2  tablespoons sugar
• 2  tablespoons butter or 2  tablespoons margarine
• 1⁄2 teaspoon salt
• 1  egg
• 1 (12 ounce) can cherry pie filling, Solo brand

• Cheesecake Topping

• 1 1⁄2 cups cream-style cottage cheese
• 1⁄2 teaspoon  grated lemon peel
• 2  tablespoons sugar
• 1⁄4 teaspoon cinnamon
• 1  tablespoon flour
• 1  egg

• Crumb Topping

• 1⁄4 cup graham cracker crumbs
• 2  teaspoons sugar

Directions

1. Combine dry yeast and 1 cup flour in large mixing bowl. Heat together milk, sugar, butter and salt until warm, stirring to melt butter. Add to flour mixture along with egg.
2. Beat at high speed for 1/2 minute, scraping sides of bowl. By hand, stir in remaining flour to make soft dough. Turn into a greased bowl, turn once, cover and refrigerate until well chilled, about 2 to 3 hours.
3. Grease 15 x 10 x 1-inch baking pan. Pat dough evenly in prepared pan, forming ridge around edges.
4. Spread with Cherry filling. Let rise in warm place until almost double, about 45 minutes.
5. Preheat oven to 375°F Bake for 15 minutes.
6. Combine ingredients for cheese topping and beat until smooth. Spread over Cherry filling.
7. Combine crumb topping ingredients and sprinkle atop cheese filling.
8. Bake 10 minutes longer or until filling is set. Cut into squares.