1 (3 oz.) pkg. cream cheese
1/4 c. butter
2 c. Bisquick
1/2 c. milk
2 tbsp. sugar
1/2 tsp. cinnamon
1 (20 oz.) can pie filling
1/4 c. chopped nuts
1 (8 oz.) pkg. soft cream cheese
1/3 c. sugar
2 tsp. lemon juice

Heat oven to 425 degrees. Cut cream cheese and butter in Bisquick. Stir in milk. Turn dough onto surface dusted with Bisquick; gently roll in baking mix to coat. Knead 8 to 10 times. Roll into 12 x 8 inch rectangle. Place on lightly greased cookie sheet. Prepare cream cheese filling using 8 ounce package of cream cheese, 1/3 cup sugar, and 2 teaspoons lemon juice. Beat filling ingredients well. Spread filling down center of Bisquick dough. Make cuts 2 1/2 inches long at 1 inch intervals on the 12 inch side. Fold strips over filling, overlapping. Mix sugar and cinnamon. Sprinkle over top. Bake, uncovered, until golden brown (12 to 15 minutes). Cool 10 minutes. Carefully place on wire rack to cool. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. This coffee cake freezes well without the pie filling.