Sour cream and oats join for a delicate crust, topped with a cream cheese and cherries filling. Cherry cheese cake finished off with a crunchy almond layer.
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 pkg. (8 oz.) Cream cheese, softened
1/4 tsp Almond extract
3/4 cup Cherry pie filling
1/3 cup Sliced Almonds
Oven Temp ~ 350°
Baking Time ~ 50 to
Pan Type ~ 9-inch springform pan
Cake Pan Note - when using dark nonstick pans, lower the oven temperature by 25°.
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 sides 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 cherry pie filling. Sprinkle with reserved 1 cup crumb mixture and the almonds.
Bake Cherry Cheese Coffee Cake 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 cherry cheese cake in refrigerator.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!