Apple-Cream Cheese Coffee Cake

 

1

package (8 oz) cream cheese

1/3

cup sugar

1

teaspoon grated lemon peel

2

teaspoons lemon juice

2

cups Original Bisquick® mix

1

package (3 oz) cream cheese

1/4

cup firm butter or margarine

1/3

cup milk

2

tablespoons sugar

1/2

teaspoon ground cinnamon

1

can (21 oz) apple pie filling

1/4

cup chopped walnuts

• 1 Heat oven to 425°F. Lightly grease cookie sheet. In medium bowl, beat 8 ounces cream cheese, 1/3 cup sugar, the lemon peel and lemon juice with electric mixer on medium speed until smooth; reserve.
• 2 In large bowl, place Bisquick mix. Cut in 3 ounces cream cheese and the butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in milk. Place dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 8 to 10 times.
• 3 Roll dough into 12x8-inch rectangle. Place on cookie sheet. Spread reserved cream cheese mixture down center of rectangle. Make cuts, 2 1/2-inches long, at 1 inch intervals on 12 inch sides of rectangle. Fold strips over filling, overlapping strips. In small bowl, mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
• 4 Bake 12 to 15 minutes or until golden brown. Cool 10 minutes. Carefully place on cooling rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Store in refrigerator.