Apple-Cream Cheese Coffee Cake

We have had this dessert recipe in the family for 20 years - never seem to have any leftovers!

Ingredients

• 1 package (3 ounces) cream cheese
• 1/4 cup firm margarine or butter
• 2 cups Bisquick baking mix
• 1/2 cup milk
• Cream Cheese Filling (below)
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1 can (20 ounces apple pie filling
• 1/4 cup chopped walnuts

Directions

• Cut cream cheese and margarine into baking mix.
• Stir in milk.
• Turn dough onto cloth-covered suface well dusted with baking mix; gently roll in baking mix to coat.
• Knead lightly 8 to 10 times.
• Roll into rectangle, 12x8 inches; place on lightly greased cookie sheet.
• Spread Cream Cheese Filling 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.
• Mix sugar and cinnamon; sprinkle over top. [You can cover and refrigerate up to 24 hours, if necessary.]
• Heat oven to 425 degrees. Bake uncovered until golden, 12-15 minutes.
• Carefully place on wire rack; cool completely.
• Spoon pie filling down center of coffee cake. Sprinkle with walnuts.
• Refrigerate any remaining coffee cake.

Serves 4-6.

Cream Cheese Filling

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon grated lemon peel
• 2 teasoons lemon juice.

Beat all ingredients until well mixed.

Note: Coffee cake can be baked immediately.

High Altitude Directions (3500-6500 feet): For do-ahead, heat oven to 450 degrees. Bake 15-20 minutes.