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
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.
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.
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.
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.
Makes 10 servings
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