"Here's a recipe for a fast and easy peach cheesecake that I've been using for years," Laraine Mestman writes. "I got it from a roommate at college almost 10 years ago and it has been a hit at parties."
PEACHES AND CREAM
1 (16-ounce) can peach slices
3/4 cup flour
1/2 teaspoon salt
3 tablespoons butter or margarine
1/2 cup milk
1 teaspoon baking powder
1 (3 1/8-ounce) package instant vanilla pudding mix
1 (8-ounce) package cream cheese, softened
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon ground cinnamon
Drain peach slices, reserving 3 tablespoons juice. Combine flour, salt, butter, milk, baking powder, vanilla pudding mix and egg. Beat 2 minutes at medium speed of electric mixer. Pour into greased 9-inch pie plate. Arrange peach slices over batter.
Beat cream cheese until smooth. Add 1/2 cup sugar and reserved peach juice. Spoon mixture over peaches, leaving 1 inch margin around side of dish. Combine remaining 1 tablespoon sugar and cinnamon and sprinkle on top. Bake at 350 degrees 30 to 35 minutes or until golden brown. Cover and chill until serving time. Makes 6 to 8 servings.