Recipes from Maria's Kitchen
Cherry Cream Cheese Coffeecake

Prep Time: 20 min
Total Time: 1 hr 15 min
Makes: 10 servings

1-1/2 cups flour
1 cup old-fashioned or quick-cooking oats, uncooked
1 cup sugar, divided
3/4 cup (1-1/2 sticks) butter or margarine
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs, divided
1/2 tsp. baking soda
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 tsp. almond extract
3/4 cup cherry pie filling
1/3 cup PLANTERS Sliced Almonds

MIX flour, oats and 3/4 cup of the sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture; set aside.

ADD sour cream, 1 of the eggs and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of greased 9-inch springform pan.

BEAT cream cheese, remaining 1/4 cup sugar and almond extract in small bowl with electric mixer on medium speed until well blended. Add remaining egg; mix on low speed just until blended. Pour into crust. Top with pie filling. Sprinkle with reserved 1 cup crumb mixture and almonds.

BAKE at 350F for 50 to 55 minutes or until golden brown. Cool 15 minutes. Remove rim of pan. Serve warm or at room temperature.

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