3 tablespoons butter, softened
3/4 cup plus
1 tablespoon sugar, divided
3/4 cup all-purpose flour
1/3 cup finely chopped pecans
1 package (8 ounces) reduced-fat cream cheese
1 teaspoon vanilla extract
1 can (15 ounces) sliced peaches in juice, drained and thinly sliced
1 teaspoon ground cinnamon
In a small mixing bowl, beat butter and 1/2 cup of sugar for 2 minutes or until crumbly. Beat in flour and nuts. Press onto the bottom and up the sides of a 9-in. fluted tart pan with a removable bottom coated with nonstick cooking spray.
In another mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, egg and vanilla; spread over the crust. Arrange peaches over cream cheese mixture. Combine the cinnamon and remaining sugar; sprinkle over peaches.
Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until filling is set and a thermometer reads 160°. Cool for 1 hour on a wire rack. Refrigerate for at least 2 hours before serving. Remove sides of pan and slice. Yield: 12 servings.