Peaches and Cream Cheesecake

Preheat oven to 350 degrees f.

3/4 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1 small non instant vanilla pudding

3 Tablespoons butter (soften)

1 egg

1/2 cup milk

In a bowl combine all ingredients and beat for two minutes. Pour into greased pie pan. Add 1 can drained sliced peaches. Save peach juice.

In separate bowl combine:

1 8oz cream cheese

1/2 cup sugar

3 tablespoon reserved peach juice

Spoon over top of above mixture.

Leave 1/2 inch around edges.

Put peaches over batter, we like to do a flower shape.

Sprinkle cinnamon and sugar.

Bake at 350 for 30 to 35 minutes.

Chill. Enjoy. (note you can eat it when it is warm but it is better when it is chilled)

This Serves 6-8 people

Taught to me by Mother- Rosie Johnson. It is so creamy, and yummy.