Line a small (inside approx 13 x 9) baking sheet (jelly roll pan) with parchment.

Open crescent rolls and unroll both rectangles, placing side by side on parchment so they form a large rectangle that will almost cover the bottom of the baking sheet. Seal the perforations well and press to fit the bottom of the pan as best you can.

Spoon apple pie filling on top of crescent roll crust, spreading it well to cover.

Spoon caramel sauce in diagonal lines across the top of the apple, spacing each strip of caramel about 2-3 inches apart.

In a small bowl, beat the cream cheese, egg yolk and sugar until smooth. Pour cream cheese mixture in diagonal lines in between the caramel lines.

Sprinkle the caramel lines with chopped walnuts.

Bake at 375 degrees F for 30-35 minutes or until crust is golden and cream cheese stripes are beginning to brown and are slightly puffy.

Remove from oven and cool. May be served warm or chilled. Store any leftover covered in refrigerator.

Makes 12 servings.