Peaches and Cream Pie

I found this recipe on allrecipes.com, here. Paul and I made this together Sunday and it was delicious - there were no left overs.

3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar

1 tablespoon white sugar
1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
2. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
3. In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
4. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Tiff's Tips:
I used a 10" spring form pan instead of a pie pan. I also used fresh peaches instead of canned ones because I have lots of peaches right now. You can do it either way and it will be delicious!