Apple-Cream Cheese Coffee Cake

Ingredients

• 8 oz cream cheese 
• 0.3 cup sugar 
• 1 teaspoon lemon zest grated
• 2 teaspoons juice of lemon 
• 3 oz cream cheese 
• 0.3 cup butter firm
• 0.3 cup milk 
• 2 tablespoons sugar 
• 0.5 teaspoon ground cinnamon 
• 21 oz peach pie filling canned
• 0.3 cup walnut pieces chopped
• 2 cups frangelico 

Equipment

• bowl
• baking sheet
• oven
• wire rack
• blender
• hand mixer

Directions

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.
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. Place dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 8 to 10 times.
5. Roll dough into 12x8-inch rectangle.
6. Place on cookie sheet.
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. 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. Sprinkle with walnuts. Store in refrigerator.