Apple-Cream Cheese Coffee Cake

Directions

1. 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. 2
   In large bowl, place Bisquick mix.
3. 3
   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.
4. 4
   Place dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 8 to 10 times.
5. 5
   Roll dough into 12x8-inch rectangle.
6. 6
   Place on cookie sheet.
7. 7
   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.
8. 8
   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.
9. 9
   Sprinkle with walnuts. Store in refrigerator.