3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3 packages (1/8 oz.) vanilla pudding (not instant)
3 tablespoons margarine, softened
1 egg
1/2 cup milk

1 15 or 20 oz. can sliced peaches
1 package (8 oz.) cream cheese, softened
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon cinnamon

Combine first seven ingredients in a bowl. Beat two minutes at medium speed. Pour into greased 9-inch pie plate. Drain peaches; reserve juice. Spoon peaches over pie filling.

Combine cream cheese, 1/2 cup sugar and 3 tablespoons reserved peach juice. Beat until smooth. Spread over cake batter, leaving a small area uncovered around edges. Combine cinnamon and remaining sugar. Sprinkle over cheese cake. Bake at 350 degrees for 30 to 35 minutes. Cream cheese filling will appear soft when pie is finished baking. Makes a great breakfast cake, served warm. Refrigerate after cake is cooled, flavor improves with age.

recipe by April Odor