Serves: 9
Total Calories: 389
Prep time: n/a
Cook time: 40-45 minutes
Total time: 45 minutes

Peaches ‘N’ Cheesecake Filling:
1 (29-ounce) can peach slices
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons corn syrup
2 teaspoons pumpkins pie spice
2 teaspoons vanilla extract

Cheesecake Topping:
2 eggs, slightly beaten
1/3 cup sugar
1 tablespoon lemon juice
3 ounces cream cheese, softened
1/2 cup yogurt or sour cream

Crust :
2/3 cup shortening
2 cups all-purpose flour, sifted
1 teaspoon salt
6-7 tablespoons peaches syrup
2 tablespoons margarine

Peaches 'N' Cheesecake Filling:
Drain peaches; save syrup. Mix peaches, sugar, cornstarch, corn syrup, pumpkin pie spice, and vanilla.

Cheesecake Topping:
Combine eggs, sugar, lemon juice, and 2 tablespoons peach syrup in small saucepan. Cook, stirring constantly until thick. Blend cream cheese with yogurt. Add hot mixture, and beat till smooth.

Crust:
Cut shortening into mixture of flour and salt until size of peas. Sprinkle peach syrup over mixture, stirring until dough holds together. Roll out, and fit into 9-inch pie pan. Fill with peach mixture. Dot with butter. Cover with Cheesecake Topping. Roll out remaining dough. Cut into circles. Brush with peach syrup, and arrange on Cheesecake Topping. Bake at 425° for 10 minutes, then cover edge with foil. Bake at 350° for 30–35 minutes.

Nutritional Facts:

Serves: 9
Total Calories: 389
Calories from Fat: 195

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