Raspberry Cream Cheese Coffee Cake

For anyone who loves cheesecake and anything that resembles it, this will be a treat!

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Raspberry Cream Cheese Coffee Cake
from Your HomeBased Mom

You can make this coffee cake the night before and just refrigerate.  Be sure to pull it out and bring it to room temperature before serving.

Pastry:
2 1/4 cups flour
1 cup sugar, divided
3/4 cup butter, chilled
1/2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
3/4 cup sour cream
2 eggs, divided
1 tsp. almond extract

Filling:
1 -8 oz. cream cheese, room temperature
3/4 cup raspberry jam (Note: I used sugar-free)
1/2 cup sliced almonds

Grease and flour bottom and sides of a 9 inch springform pan or spray with non-stick spray.

In a large bowl, combine flour and 3/4 cup sugar.  Cut in butter using a pastry blender or fork and work into coarse crumbs.  Set aside 1 cup of crumb mixture.

Into remaining crumb mixture, add baking powder, soda, salt, sour cream, 1 egg and almond extract.  Blend well.

Spread batter over bottom and 2 inches up sides of pan.  Batter should be about 1/4 inch thick on sides.

In a small bowl, combine cream cheese, remaining sugar and 1 egg and blend well.  Pour over batter in pan.  Carefully spoon preserves evenly over cheese filling.

In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds.  Sprinkle over the top.

Bake in a 350 degree oven for 45-55 minutes or until cream cheese filling is set and crust is golden brown.  Cool for 15 minutes.  Remove sides of pan.  Serve warm or cool, cut into wedges.

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