Recipe: German Cheese Fruit Kuchen (using Campbell's Cheddar Cheese Soup)

German Cheese Fruit Kuchen

3 1/2 to 3 3/4 cups all purpose flour, divided
1/4 cup sugar
2 pkg active dry yeast
1 can condensed Cheddar cheese soup, divided
1/2 cup water
1/4 cup butter or margarine
4 eggs, divided
1 can (21 oz) cherry pie filling
1 pkg (8 oz) cream cheese, softened
1/3 cup sugar
2 tbsp orange juice
1 tbsp grated orange peel
Ground nutmeg

In lg bowl combine 1 1/2 cup of flour, 1/4 cup sugar and yeast.

In 1 quart saucepan over low heat, heat 1/2 cup of the soup, the water and butter until mixture is very warm (120-130 degrees). Butter does not need to melt completely.

With mixer at low speed, gradually pour soup mixture into dry ingredients.

At medium speed, beat 2 minutes, scraping bowl with rubber spatula. Beat in 2 of the eggs and 1/2 cup of the flour, beat 2 minutes more, scraping bowl occasionally.

With spoon, stir in enough additional flour (about 1 1/2 cups) to make a soft dough.

On floured surface, knead until smooth and elastic, about 5 minutes. Shape dough into ball; place in greased large bowl, turning to grease top. Cover, let rise in warm place until doubled, about 45 minutes.

Grease a 13x9-inch baking pan. Press dough into prepared pan, making 1-inch rim on edges. Top with cherry pie filling. Cover and let rise in warm place until doubled, about 30 minutes.

Preheat oven to 350F.

Meanwhile, in small bowl with mixer at medium speed, beat cream cheese and remaining soup until smooth. Beat in remaining 2 eggs and the 1/3 cup sugar. Stir in orange juice and peel; pour over filling. Sprinkle with ground nutmeg.

Bake 45-55 minutes or until crust is golden brown and cheese is set. Cool slightly in pan on wire rack. Serve warm.

Makes 12 servings
Source: Treasury of Campbell's Recipes, 1991
From: Michelle at Campbell's Kitchen