Cherry-Cream Cheese Coffeecake

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photo by:kraft

This moist coffeecake features layers of cream cheese and cherry pie filling topped with a crunchy streusel topping.

time

prep:

20 min

total:

1 hr 15 min

servings

total:

16 servings

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What You Need

1-1/2

cups flour

cup old-fashioned or quick-cooking oats, uncooked

cup sugar, divided

3/4

cup (1-1/2 sticks) cold butter or margarine

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs, divided

1/2

tsp. baking soda

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4

tsp. almond extract

3/4

cup cherry pie filling

1/3

cup PLANTERS Sliced Almonds

Make It

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Grease pan. Mix flour, oats and 3/4 cup sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. Add sour cream, 1 egg and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of pan.

BEAT cream cheese, remaining sugar and extract in small bowl with mixer until well blended. Add remaining egg; beat on low speed just until blended. Spoon into crust. Top with pie filling; sprinkle with reserved crumb mixture and nuts.

BAKE 50 to 55 min. or until top is golden brown. Cool 15 min. Run knife around rim of pan to loosen cake; remove rim. Serve cake warm or at room temperature. Refrigerate leftovers.

Kraft Kitchens Tips

Substitute

Substitute 3/4 cup strawberry or cherry preserves for the cherry pie filling.

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a cook

posted:7/28/2006

It took much longer than 20 minutes for me to make this but it usually takes me longer than what recipes states as prep time. It is a very good coffeecake. I doubled the cherry ingredient from 3/4 cup to 1 1/2 cups which worked out well. Actually, I could have just used the entire can and it would have been fine. I think 3/4 of a cup is too little. The coffee cake is beautiful and everyone in my office was surprised that it wasn't professionally done.

food0801

posted:6/7/2006

Used this recipe at a club meeting everyone raved about it and wanted the receipe. I used 1/2 cup Splenda and 1/2 cup sugar. Also I used 1/3 less fat Sour cream and 1/3 less fat Philadelphia cream cheese to cut down calories and fat content. This is the best coffeecake I have found in a long time. Thank you.

jer

posted:6/1/2006

Yummy and pretty easy to make! Everyone in the office really enjoyed it.

a cook

posted:5/16/2006

I mistakingly bought cherries in water, and it still came out good.

tinalynn11

posted:3/31/2006

This was a very yummy recipe. Everyone loved it so much that I emailed it out to all that ate it this morning.

Mrs.L'sKids

posted:3/8/2006

This coffee cake was very different and very delicious. We only put almonds on half because my mother-in-law doesn't like them too much. Every one "mmmm'd" and "ooohhh'd" as they ate it. My father-in-law said that we should try strawberrries next time. I will definitely try different pie fillings with this one.

a cook

posted:2/26/2006

Leftovers need refrigerated due to cream cheese filling.

lectrbil

posted:2/14/2006

TERRIFIC! GREAT RECIPE.EASY TO FOLLOW. BIG HIT WITH WIFE FOR VALENTINE'S...

a cook

posted:2/14/2006

This was a hit at work! Everyone loved it!

mpoac

posted:2/13/2006

This was an excellent dish! If you like cherries then it would be great to add more, which I will do next time. I also think it would be great with blueberry pie filling. I used Splenda, reduce-fat cream cheese and no sugar added cherry pie filling and it tasted wonderful!