Directions
Preheat oven to 350 degrees F.Combine cake mix and chlled butter with pastery blender until the cake mix resembles coarse meal. Add 1 tsp vanilla. Reserve about 1/2 cup and press the rest of it into a 9 inch spring form pan.
Bake the crust in the oven about 10 minutes to get it to set. My gluten free cake mix rose up about an inch. As soon as I took it from the oven it fell. I wanted it to be like a sugar cookie crust.
Next, mix the cream cheese, 3 tsp cream of tartar, and 3/4 cup sugar until creamy and no lumps remain. Then add the 3 eggs and mix until combined. Pour batter over the partially baked crust.
Combine peaches, brown sugar and remaining 1 tsp cinnamon and then evenly place the peach mixture over the cream cheese mixture in spring form pan.
this irresistible pineapple cream cheese cake!
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