Love My Philly

Care to have a piece of coffeecake with your latte? This isn’t any coffeecake you can find at your local coffee shop! This Cherry-Cream Cheese Coffeecake has got a similar taste to cherry pie. Why? It’s made with cherry pie filling!

Prep Time: 20 min
Total Time: 1 hr 15 min
Makes: 16 servings
Nutritional Information

Ingredients

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) cold 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

Instructions

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.