The original recipe called for raspberry jam and slivered almonds and I received very good reviews from my co-workers. When I tweaked the recipe with caramel and blueberry pie filling I started receiving requests to bring this to every potluck/birthday/get together we have at work.
2 1/4 c
all purpose flour
1 1/2 tsp
8 oz cream cheese, softened
blueberry pie filling
splash of milk
1In large mixing bowl combine flour and sugar: cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumb mixture, add baking powder, baking soda, salt, sour cream, egg and almond extract: mix well. Spread onto the bottom and 2 in up the side of a greased 9 in springform pan making a well in the center.
2For filling, combine cream cheese, sugar and egg in a small mixing bowl; beat well. Spoon over batter.
3Melt the caramels with a splash of milk either in a double boiler or in a glass measuring cup in the microwave until smooth. Pour over the cream cheese mixture. Pour the blueberry pie filling over the caramel mixture.
4Sprinkle the reserved crumb mixture over the top spreading evenly. Lastly, sprinkle the pecans on top.
5Bake in a pre-heated oven at 350 degrees for 55- 60 minutes. I always use a cookie sheet under my pan just in case it bubbles over. Cool for about 15 minutes then run a knife around the edges of pan to loosen. Remove sides of pan. Cool completely. Store in refrigerator.