Combine flour, pudding, baking powder, salt, egg, milk, and butter in large mixing bowl; beat at high speed for 2 minutes.
Spread into greased 10 inch deep-dish pie plate.
Drain peaches well, reserving liquid.
Cut peaches into into smaller pieces and arrange them decorativly atop the batter. Combine cream cheese, sugar, and 3 tablespoons of the reserved peach juice in medium bowl; beat with electric mixer at medium speed, 2 to 3 minutes or until smooth.
Carefully spread atop peaches to within 1-inch edge of pie plate.
Stir one tablespoon sugar with 1/2 teaspoon cinnamon and sprinkle over cream cheese mixture.
Bake at 350 for 35-40 minutes, or until bottm and sides are golden brown.