Peaches N' Cream Cheese Cake

• 3/4 c. flour
• 1/2 tsp. salt
• 3 1/4 oz. pkg. dry vanilla pudding (not instant)
• 1 (15 to 20 oz.) can sliced peaches, well drained (reserve juice)
• 3 Tbsp. reserved juice
• 1/2 tsp. cinnamon
• 1 tsp. baking powder
• 1 egg
• 3 Tbsp. butter or margarine
• 1/2 c. milk
• 1 (8 oz.) pkg. cream cheese, softened
• 1/2 c. sugar
• 1 Tbsp. sugar

1. Combine flour, pudding, baking powder, butter, salt, milk and egg in large bowl.
2. Beat 2 minutes at medium speed.
3. Pour into prepared pan.
4. Place peaches over batter.
5. Combine cream cheese, 1/2 cup sugar and reserved juice in small mixing bowl.
6. Beat 2 minutes at medium speed.
7. Spoon to within 1-inch of edge of batter.
8. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon and sprinkle over cream cheese filling.
9. Bake at 350u0b0 for 30 to 35 minutes until crust is golden brown.
10. Filling will appear soft. Store in the refrigerator.

flour, salt, vanilla pudding, peaches, reserved juice, cinnamon, baking powder, egg, butter, milk, cream cheese, sugar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=236082 (may not work)