CRUST:

3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 pkg. vanilla pudding (not instant)
3 tbsp. butter
1/2 c. milk
1 egg

FRUIT:

1 (29 oz.) can sliced peaches, well drained (reserve syrup)

FILLING:

8 oz. cream cheese
1/2 c. sugar
3 tbsp. peach syrup

TOPPING:

1 tbsp. sugar
1/2 tsp. cinnamon

Mix flour, baking powder, salt, dry pudding mix, butter, milk and egg. Beat 2 minutes at medium speed. Pour into greased pan. Arrange drained peaches over batter.

In small bowl, combine cream cheese, sugar, peach syrup. Beat 2 minutes at medium speed. Spoon only to within 1 inch of the edge of batter.

Combine sugar and cinnamon and sprinkle over filling. Bake at 350 degrees for 30 to 35 minutes until crust is golden brown. Refrigerate leftovers.