Cream Cheese-Cherry Coffee Cake - Kraft Recipes Top
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Cream Cheese-Cherry Coffee Cake

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Prep Time
20
min.
Total Time
1
hr.
15
min.
Servings

16 servings

Create a cute Cream Cheese-Cherry Coffee Cake topped with a crunchy topping! Guests will love this deliciously layered cherry coffee cake dessert.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • 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 9-inch springform pan sprayed with cooking spray.
  • Beat cream cheese, remaining sugar and extract in small bowl with mixer until 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 golden brown. Cool 15 min. Run knife around rim of pan to loosen cake; remove rim. Serve cake warm or at room temperature.

Special Equipment Needed

Size Wise

At 16 servings, this coffeecake makes a great addition to any brunch menu.

Substitute

Substitute strawberry or cherry preserves for the cherry pie filling.

Note

If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325°F.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 310
Total fat 19g
Saturated fat 9g
Cholesterol 65mg
Sodium 150mg
Carbohydrate 30g
Dietary fiber 2g
Sugars 14g
Protein 5g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was so pretty and elegant. This was so pretty and elegant. It really does look bakery-bought. I made it with blueberries instead of cherries and it was delicious. Next time I will use the whole can of pie filling rather than just the 3/4 cup. I also added nutmeg and cinnamon to the crust batter per a previous review suggestion, and it really made a nice marriage of flavors. Will be making this again and again!
Date published: 2009-05-14
Rated 5 out of 5 by from a wonderful brunch cake. a wonderful brunch cake. i have made it several times with rave reviews each time. it recently sold for a large amount money when i donated it to a local fund raising event. it really should be made a day ahead for ease of cutting and marriage of flavors.i also add cinnamon and nutmeg to the crust ingredients ,delicious!
Date published: 2008-03-22
Rated 4 out of 5 by from It took much longer than 20 minutes for me to make this but it usually takes me longer than what... 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.
Date published: 2006-07-28
Rated 5 out of 5 by from This coffee cake was very different and very delicious. 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.
Date published: 2006-03-09
Rated 5 out of 5 by from Used this recipe at a club meeting everyone raved about it and wanted the receipe. 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.
Date published: 2006-06-07
Rated 5 out of 5 by from I went to visit a friend for the weekend and her sister got up real early in the morning and... I went to visit a friend for the weekend and her sister got up real early in the morning and surprised us with this wonderful coffee cake for breakfast. What a treat!! It was warm and sooooo yummy that I had to ask her for the recipe. I plan to make one for my family now. Can't wait! Thanks Kraft!
Date published: 2016-03-30
Rated 4 out of 5 by from I made this for a party around Valentine's Day, so I mixed in the cherry filling with the cream... I made this for a party around Valentine's Day, so I mixed in the cherry filling with the cream cheese mix. It madethe center turn pink in color with the brown crust. It was perfect for the event. I love it for breakfast or a snack. Next time I might try strawberries instead of cherries.
Date published: 2006-02-09
Rated 4 out of 5 by from This was an excellent dish! 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!
Date published: 2006-02-14
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