Preheat oven to 425 degrees

In a small mixing bowl, blend the cream cheese, 1 1/2 tablespoons sugar and vanilla extract together until smooth and set aside.

Slice drained peaches lengthwise so they are about 1/4″ inch thick and set aside.

Carefully unfold the puff pastry sheet and gently roll it out on a lightly floured surface to the size of your tart pan {I used a 14.5″ x 4.5″ fluted pan}.

Press the puff pastry into your tart pan and score the pastry about ¼ inch from the edges to create a border.

Poke the bottom of the pastry a few times with the tines of a fork to prevent the bottom from bubbling up.

Place a piece of parchment paper so that it extends over the edges of the puff pastry and fill the tart two-thirds of the way with pie weights or dried beans.

Blind bake for 12 minutes. Remove the parchment paper and pie weights and bake an additional 5 minutes. {This will prevent a soggy bottom.}

Remove puff pastry from oven.

Spread cream cheese mixture over the bottom of the puff pastry.

Arrange peach slices evenly on top of the cream cheese mixture.

Sprinkle peaches with the cinnamon sugar mixture and place the tart pan on a lined baking sheet. Bake for 28- 30 minutes or until the crust is puffed up and golden brown.

Cool slightly.

Remove from pan and dust with powdered sugar before serving.