Peaches and Cream Cobbler

Peach Filling:
3 cups fresh peaches, blanched, peeled and strained (see note)
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon cinnamon
1 1/2 teaspoons ground nutmeg
3/4 teaspoon ground cloves
3/4 cup boiling water

Cream Cheese:
16 ounces cream cheese, softened
2 eggs
1 1/2 teaspoons pure vanilla extract
1/4 cup granulated sugar

Crust:
3 tablespoons unsalted butter
1 cup granulated sugar
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk

Peach Filling: Spray a 9 x 13-inch baking dish with nonstick spray. Pour peaches in bottom of dish.

In a mixing bowl combine sugar, cornstarch, cinnamon, nutmeg and cloves. Pour boiling water over mixture a little at a time, mixing well. Pour this mixture over the peaches.

Cream cheese: Mix together all of the cream cheese ingredients and pour over the top of the peaches. Spread evenly over all of the peaches.

Crust: Cream the butter and sugar together. Slowly add the flour, baking powder, salt and milk. Mix to combine all of the ingredients together well. Pour over the top of the cream cheese mixture. Bake at 350 degrees F for 1 hour and 10 minutes or until top is golden brown. Let rest for 15 minutes after removing from the oven to set the peaches and cream cheese.

Garnish each serving with a peach slice, and serve with vanilla ice cream.

NOTE: To blanch peaches, place in boiling water for 10 minutes. Take out of the water and rinse in cold water. Peel off the outer skin and slice peaches.