Categories: Cherry, Coffeecake, Cream Cheese, Oatmeal

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

Directions

1. PREHEAT oven to 350F if using a silver 9-inch springform pan (or to 325F 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.

2. 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.

3. BEAT cream cheese, remaining 1/4 cup sugar and almond extract in small

4. bowl with electric mixer on medium speed until well blended. Add remaining egg; beat on low speed just until blended. Spoon into crust.

5. Top with pie filling; sprinkle with reserved 1 cup crumb mixture and the almonds.

6. BAKE 50 to 55 minutes or until golden brown. Cool 15 minutes. Run knife

7. or metal spatula around rim of pan to loosen cake; remove rim of pan.

8. Serve warm or at room temperature. Store leftover coffeecake in refrigerator.

9. -

10. Great Substitute

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

12. Make ahead: Wrap tightly in foil and freeze.

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