This coffee cake is really easy and a super brunch idea. The jam adds an extra treat to the smooth and creamy cheesecake layer. And oh the crust is buttery, crumbly goodness!

Ingredients
Coffee Cake:
2 cup flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup walnuts, chopped
2 eggs
1/2 cup vegetable oil

Topping:
1 (8oz.) cream cheese, softened
1/3 cup sugar
1 egg
1 (10 oz.) jar seedless Raspberry Preserves

Directions
Preheat oven to 350�F.

In a large bowl combine flour, sugar, baking powder, cinnamon and salt. Stir in nuts.

Add eggs and oil; mix well.

Pat dough into a greased 13"x9"x2" pan.

In a small bowl stir together cream cheese, sugar and egg; spread over dough.

Drop preserves by teaspoonfuls onto cream cheese mixture about 1 inch apart.

Bake for 40 minutes or until toothpick inserted in center comes out clean.

Tips
Black raspberry preserves can also be used.

Serves: 16


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