Recipe: Peaches and Cream Cheesecake (Pineapple variation)

Peaches and Cream Cheesecake

3/4 C All Purpose Flour
1 t baking powder
1/2 t salt
3 1/4 oz dry pkg vanilla instant pudding mix
3 T butter softened
1 egg
1/2 C milk
lg can sliced peaches (or pineapple)(15-20 oz)drained with juice reserved
1-8 oz pkg cream cheese
1/2 C sugar
1 T reserved juice (little more if necessary)
1 T sugar
1/2 t cinamon

Grease bottom and sides of 9 inch deep dish or 10 inch pie pan. Combine in a large mixing bowl first 7 ingredients. Beat at medium speed for 2 minutes. Pour into prepared pan. Place drained fruit over the batter. Combine in a mixer bowlNext three ingredients adding a bit more juice if necessary and beat 2 minutes at medium speed. Spoon to within 1 inch of edges of pie filling. Combine remaining sugar and cinnamon and sprinkle over pie. Bake at 350 for 30-35 minutes. Filling will appear soft. Store in refridgerator.