2 1/3 c. all-purpose flour
1 1/3 c. granulated sugar
3/4 tsp. salt
3/4 c. Crisco shortening
2 tsp. baking powder
3/4 c. milk
2 eggs
1 tsp. vanilla
1 (3 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1/3 c. lemon juice
2 tsp. ground cinnamon, divided
1 (29 oz.) can sliced peaches, well drained and chopped, or 1 (21 oz.) can apple pie filling
1 c. chopped nuts, divided
1/3 c. firmly packed brown sugar

Preheat oven to 350 degrees. In large bowl, combine flour, granulated sugar and salt; cut in shortening until crumbly. Reserve 1 cup crumb mixture. To remaining crumb mixture, add baking powder then milk, eggs and vanilla. Beat on medium speed 2 minutes. Spread into greased 13x9 inch baking pan. Bake 25 minutes or until set.

In small bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk; stir in lemon juice then peaches, 1/2 cup nuts and 1 teaspoon cinnamon.

In medium bowl, combine reserved crumb mixture, remaining 1/2 cup nuts, 1 teaspoon cinnamon and brown sugar. Spoon peach mixture evenly on top of cake. Sprinkle with crumb mixture. Bake 35 minutes longer or until set. Cool. Serve warm.