Cherry Cream Cheese Coffecake

By LoriCaputo

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

Preparation

Step 1

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 of the sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Remove 1 cup of the 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 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; beat on low speed just until blended. Spoon into crust. Top with pie filling; sprinkle with reserved 1 cup crumb mixture and the almonds.
BAKE 50 to 55 minutes or until golden brown. Cool 15 minutes. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Serve warm or at room temperature. Store leftover coffeecake in refrigerator.