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1 (3 ounce) package cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
2 teaspoons ground cinnamon, divided
1 (29 ounce) can sliced peaches, well drained and chopped
or 1 (21 ounce) can apple pie filling
1 cup chopped pecans, divided
1/3 cup firmly packed brown sugar
Preheat oven to 350 degrees. Butter a 9 x 13-inch baking dish. In
large bowl, combine flour, sugar
and salt. Add butter or margarine and beat with an electric mixer
until fine crumbs form. Reserve 1 cup
of the crumb mixture. To remaining crumb mixture, add baking powder,
then milk, eggs and vanilla.
Beat on medium speed for 2 minutes. Spread into prepared pan.. Bake
25 minutes or until set,( at which time
you will add the cream cheese layer and then continue to bake a
further 35 min.)
While the cake is baking- in a small bowl, beat cream cheese
until fluffy. gradually beat in condensed milk. Stir in:
lemon juice, then the drained and chopped peaches or apple
pie filling,
1/2 cup nuts and 1 teaspoon cinnamon; set aside.
In medium bowl, combine reserved crumb mixture:
1/2 cup nuts,
1 tsp. cinnamon
and the brown sugar.
Spread cream cheese mixture evenly over partially baked cake. Sprinkle
with crumb
mixture. Continue baking 35 minutes longer or until set. Serve warm.
Reheats well in regular oven or in microwave
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