Crust:

3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 pkg. instant vanilla pudding
1/3 c. sugar
1/4 tsp. nutmeg
3 tbsp. butter, softened
1 egg
1/2 c. milk

Grease bottom of 9-inch deep dish or 10-inch pie plate. Combine ingredients in a large mixer bowl. Beat 2 minutes at medium speed. Pour into prepared plate 1/2 to 1-inch from edge of plate.

Filling:

1 (16 oz.) can sliced peaches drained, reserve juice
1 (8 oz.) pkg. cream cheese, soft
1/2 c. sugar
1/2 tsp. vanilla extract
3 tbsp. reserved juice

In small mixer bowl, combine cream cheese, sugar, vanilla and reserved juice. Beat 2 minutes at medium speed. Spoon over peaches within same distance from edge.

Topping:

1 tbsp. sugar
1/2 tsp. cinnamon

Combine sugar and cinnamon, sprinkle over cream cheese filling. Bake at 350°F for 30 to 45 minutes. Cool to room temperature. Chill until served.

Makes 10 servings.