Peach Pecan Cake

Name: Peach Pecan Cake
Ingredients: 3/4 cup chopped pecans; 1 (16 ounce) can sliced peach halves in syrup; 1 (8 ounce) package cream cheese, softened; 1 cup firmly packed light brown sugar; 4 large eggs; 1/2 cup half-and-half; 1 1/2 teaspoons vanilla extract; 1 cup gingersnap crumbs; 1 (6 ounce) package almond brickle chips; 1/2 cup coconut flakes; whipped cream (optional)

11 ingredients

7 steps

Ingredients

3/4 cup chopped pecans
1 (16 ounce) can sliced peach halves in syrup
1 (8 ounce) package cream cheese, softened
1 cup firmly packed light brown sugar
4 large eggs
1/2 cup half-and-half
1 1/2 teaspoons vanilla extract
1 cup gingersnap crumbs
1 (6 ounce) package almond brickle chips
1/2 cup coconut flakes
whipped cream (optional)

Directions

1

*Preheat oven to 350-degrees F. Lightly grease 9-inch square baking pan; set aside.
2

*Spread pecans in single layer on ungreased baking sheet. Bake pecans until lightly browned, about 10 to 12 minutes stirring occasionally.
3

*Drain peaches well; discard syrup or save for another use. Chop drained peaches; set aside.
4

*Beat softened cream cheese and the brown sugar in large bowl until the mixture is well blended.
5

*Add eggs, one at a time, beating well after each addition. Blend in half-and-half and vanilla extract. Stir in gingersnap cookie crumbs, brickle chips, toasted pecans and coconut flakes. Stir in chopped peaches; spread in prepared baking pan.
6

*Bake cake until center is firm and edges are golden, about 35 to 40 minutes. Serve with whipped cream if desired.
7

*ENJOY!