Preheat oven to 350 degrees. In a large mixing bowl combine the first 8 ingredients, and beat for two minutes at medium speed. Divided between 9 greased (8 ounce) wide mouth mason jars- about a scant 1/4 cup per jar- batter will be thick. Using a spoon spread batter out on the bottom of each jar. Drain a can of peach halves (reserve the juice), you will need 5 halves sliced very thinly and placed evenly over the batter in each jar. In the same mixing bowl (no need to mess another), mix cream cheese, reserved juice, and sugar until smooth and fluffy. Divide evenly over the peaches. Sprinkle the tops of the cream cheese mixture with cinnamon and a little sugar. Bake at 350 degrees for 30 minutes or until the bottom cake is golden and filling is still soft but a little bubbly. Eat warm and store in fridge and reheat as needed. Makes 9 jars.

Note- This can be made in a greased 9×9 inch baking pan. Bake for 30 minutes.