Peaches 'N' Cream Cheese Cake

• 3/4 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 pkg. (3 1/4 oz.) vanilla pudding and pie filling (not instant)
• 3 Tbsp. butter, softened
• 1 egg
• 1/2 c. milk
• 1 can (15 to 20 oz.) sliced peaches, well drained (reserve syrup)
• 1 (8 oz.) pkg. cream cheese, softened
• 1/2 c. sugar
• 3 Tbsp. reserved peach syrup
• 1 Tbsp. sugar
• 1/2 tsp. cinnamon (1 tsp. if prefer spicier)

1. Preheat oven to 350u0b0.
2. Grease bottom and sides of 10-inch pie pan.
3. Combine in large mixing bowl, the flour, baking powder, salt, pudding mix, softened butter, egg and milk.
4. Beat at medium speed for 2 minutes.
5. Pour into prepared pan.
6. Place well-drained peach slices over batter.
7. In small mixing bowl, combine the cream cheese, 1/2 cup sugar and 3 tablespoons reserved peach syrup.
8. Beat 2 minutes at medium speed.
9. Spoon mixture to within 1-inch of side of pan.
10. For topping, combine 1 tablespoon of sugar and 1/2 to 1 teaspoon of cinnamon; sprinkle over cream cheese filling.
11. Bake at 350u0b0 for 25 to 30 minutes, or until the crust is golden brown. Filling will be soft.
12. Chill well before serving and store in the refrigerator.

allpurpose, baking powder, salt, vanilla pudding, butter, egg, milk, peaches, cream cheese, sugar, syrup, sugar, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228892 (may not work)