1. Heat oven to 350°F.
2. Mix flour, oats and 3/4 cup sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. Add sour cream, 1 egg and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of 9-inch springform pan sprayed with cooking spray.
3. Beat cream cheese, remaining sugar and extract in small bowl with mixer until blended. Add remaining egg; beat on low speed just until blended. Spoon into crust. Top with pie filling; sprinkle with reserved crumb mixture and nuts.
4. Bake 50 to 55 min. or until golden brown. Cool 15 min. Run knife around rim of pan to loosen cake; remove rim. Serve cake warm or at room temperature.
- 19 g Total Fat
- 9 g Saturated Fat
- 0 g Trans Fat
- 65 mg Cholesterol
- 150 mg Sodium
- 30 g Total Carbohydrates
- 2 g Dietary Fibers
- 14 g Sugars
- 5 g Protein
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Nutritional Information
- 19 g Total Fat
- 9 g Saturated Fat
- 0 g Trans Fat
- 65 mg Cholesterol
- 150 mg Sodium
- 30 g Total Carbohydrates
- 2 g Dietary Fibers
- 14 g Sugars
- 5 g Protein
Directions
1. Heat oven to 350°F.
2. Mix flour, oats and 3/4 cup sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. Add sour cream, 1 egg and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of 9-inch springform pan sprayed with cooking spray.
3. Beat cream cheese, remaining sugar and extract in small bowl with mixer until blended. Add remaining egg; beat on low speed just until blended. Spoon into crust. Top with pie filling; sprinkle with reserved crumb mixture and nuts.
4. Bake 50 to 55 min. or until golden brown. Cool 15 min. Run knife around rim of pan to loosen cake; remove rim. Serve cake warm or at room temperature.