Peaches N' Cream Tart - needs a new picture

Peaches N' Cream Tart

1/2 c. butter
1/3 c. sugar
3/4 c. flour
2/3 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 egg
1/4 c. sugar
1 tsp. vanilla
3 c. peaches, diced and drained
1/2 tsp. ground cinnamon

Preheat the oven to 450 degrees.
Mix the butter, 1/3 c. sugar, flour and pecans in a bowl.  Press into the bottom and up the sides of a 10" pie plate.  Bake the crust at 450 degrees for 5 minutes.  Remove and allow to cool.
Beat the cream cheese, egg, 1/4 c. sugar and vanilla in a bowl until smooth.  Drain the peaches in a colander. Fold the peaches into the cream cheese mixture.  Spread the filling over the cooled crust.  Sprinkle the cinnamon over the top.
Bake at 450 degrees for 10 minutes then reduce the temperature to 325 degrees and cook for 20 - 25 minutes longer.  Allow the tart to cool before you cut it.  Store in the refrigerator after it cools to room temperature.

You can use fresh or canned peaches for this recipe.  If you don't have a 10" pie plate, use a 10" tart pan or a 10" springform pan.  If you don't have any of those and you want to use a 9" pie plate, you might need to use less of the crust mixture.