Apple Cream Cheese Coffee Cake
|Cream cheese||3 Ounce (1 Package)|
|Firm margarine/Butter||1⁄4 Cup (4 tbs)|
|Bisquick baking mix||2 Cup (32 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Cream cheese filling||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Ground cinnamon||1⁄2 Teaspoon|
|Canned apple pie filling||20 Ounce (1 Can)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
Cut cream cheese and margarine into baking mix.
Stir in milk.
Turn dough onto cloth-covered surface well dusted with baking mix; gently roll in baking mix to coat.
Knead lightly 8 to 10 times.
Roll into rectangle, 12 x 8 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.
Cover and refrigerate up to 24 hours or bake immediately.
Heat oven to 425°F Bake uncovered until golden, 12 to 15 minutes; cool 10 minutes.
Carefully place on wire rack; cool completely.
Spoon pie filling down center of coffee cake.
Sprinkle with walnuts.
Refrigerate any remaining coffee cake.