3/4 c. flour
1/2 tsp. salt
3 tbsp. butter, soft
1 egg
1 (15 to 20 oz.) can sliced peaches or pineapple chunks, drain, reserve liquid
1 tsp. baking powder
1 pkg. reg. vanilla pudding (not instant, dry)
1/2 c. milk
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
3 tbsp. reserved juice

Grease bottom and sides of 9 inch deep dish or 10 inch pie pan. Combine flour, baking powder, salt and dry pudding, butter, egg and milk in large bowl and beat 2 minutes at medium speed. Pour into pan. Place drained peaches over batter. Combine cheese, sugar and juice in small bowl, beat 2 minutes at medium speed. Spoon to within 1 inch of edge of batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon and sprinkle over cream cheese filling. Bake at 350 degrees 30 to 35 minutes until crust is brown. Filling will appear soft.