Create a cute Cream Cheese-Cherry Coffee Cake topped with a crunchy topping! Guests will love this deliciously layered cherry coffee cake Kraft dessert.
COOK TIME
Total 75 Min(s) | Prep 20 Min(s) | Cook 55 Min(s) | 16 servings
INGREDIENTS
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 1/2 cups flour
- 1 cup old-fashioned or quick-cooking oats, uncooked
- 1 cup sugar, divided
- 3/4 cup cold butter or margarine
- 1/2 cup sour cream
- 2 eggs, divided
- 1/2 tsp. baking soda
- 1/4 tsp. almond extract
- 3/4 cup cherry pie filling
- 1/3 cup sliced almonds
DIRECTIONS
- 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.
