Beat cream cheese, sugar and egg with mixer until well blended.
Prepare bread batter as directed on package; pour half into 9x5-inch loaf pan sprayed with cooking spray; cover with cream cheese mixture. Top with remaining batter; swirl gently with knife.
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min.
Remove from pan to wire rack; cool completely. Store, tightly wrapped, in refrigerator.
