Cinnamon Crunch Peach Cheesecake

Phyllis Mills of Montgomery

1st Place, Alabama National Fair



2 cups Malt-O-Meal Cinnamon Toasters

4 tablespoons melted butter

1-16 ounce cream cheese, softened

2 eggs

1 can sweetened condensed milk

1 can peach pie filling

1 cup sour cream

1/8 cup powdered sugar



Crush cereal fine, mix in butter and press into 6 inch

spring form pan. Beat cream cheese until fluffy, add

one egg at a time and mix well. Add milk, stir until

blended. Pour 3/4 batter into crust. Place

peaches around top. Pour remaining batter, spoon

filling onto top.

Bake at 300 degrees F. for 60 minutes. Turn oven off,

leaving cake in oven for 30 minutes. Cool on cake

rack. Refrigerate until cold. Remove sides of pan.

Chop remaining pie filling. Mix sour cream, sugar.

Stir into sour cream mixture. Top cake with cream

mixture.



ENJOY!!!