Ingredients

The following ingredients have 9 Servings
  • 2-1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter (cubed)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg (lightly beaten)
  • 3/4 cup sour cream
  • 1 teaspoon almond extract
  • 8 ounces cream cheese (softened)
  • 1/4 cup granulated sugar
  • 1 large egg (lightly beaten)
  • 21 ounces cherry pie filling
  • 1/2 cup slivered almonds

Instruction

  • In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda, and salt to the remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended.
  • Press the mixture onto the bottom and 1 inch up the sides of an un-greased 9 inch springform pan with removable bottom.
  • TIP - The crust on this cake is quite thick. Press the crumb mixture down well into the pan to flatten it for a slightly less thick crust.
  • In the bowl of a stand mixer, beat cream cheese and sugar for 1 minute. (you can use a hand mixer as well). Add egg, beating just until combined.
  • Spread cream cheese mixture over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.
  • Bake at 350° F for 50-60 minutes or until the center is set. Cool on a wire rack.
  • Once cooled, carefully run a knife around the edge of the pan to loosen it then remove the sides of the pan. Store in the refrigerator.