1 (3 oz.) pkg. cream cheese
1/4 c. firm butter
2 c. Bisquick
1/3 c. milk
Cream cheese filling
2 tbsp. sugar
1/2 tsp. cinnamon
1 (20 oz.) can apple pie filling
1/4 c. chopped pecans or almonds

CREAM CHEESE FILLING:

1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
2 tsp. lemon juice

Cut cream cheese and butter 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, 8x12 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 side of rectangle. Fold strips over filling, overlapping. Mix sugar and cinnamon; sprinkle over top. Cover and refrigerate up to 24 hours.

Heat oven to 425 degrees. 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 nuts. Refrigerate any remaining coffee cake. 4 to 6 servings.