Peach Pecan Cheesecake

Name: Peach Pecan Cheesecake
Ingredients: Vanilla Cookie Crust; 11 vanilla cream-filled sandwich style cookies, crushed; 3 tablespoons chopped pecans; 3 tablespoons butter or 3 tablespoons margarine, melted; Peach Pecan Filling; 24 ounces cream cheese; 3/4 cup dark brown sugar; 5 teaspoons cornstarch; 4 eggs; 1 egg yolk; 1/3 cup peach schnapps; 3 tablespoons whipping cream; 1 teaspoon vanilla extract; 1 1/4 cups peeled finely chopped peaches; 1/4 cup chopped pecans

15 ingredients

10 steps

Ingredients

Vanilla Cookie Crust
11 vanilla cream-filled sandwich style cookies, crushed
3 tablespoons chopped pecans
3 tablespoons butter or 3 tablespoons margarine, melted
Peach Pecan Filling
24 ounces cream cheese
3/4 cup dark brown sugar
5 teaspoons cornstarch
4 eggs
1 egg yolk
1/3 cup peach schnapps
3 tablespoons whipping cream
1 teaspoon vanilla extract
1 1/4 cups peeled finely chopped peaches
1/4 cup chopped pecans

Directions

1

Make the crust: in a bowl, stir the crushed cookies and pecans together; stir in the melted butter until well combined.
2

Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
3

Make the filling: In a big bowl combine the cream cheese, brown sugar, and cornstarch; beat with an electric mixer until smooth.
4

Add in eggs and egg yolk, one at a time, beating well after each addition.
5

Beat in the peach schnapps, whipping cream, and vanilla extract.
6

Stir in the peaches and pecans; pour the cream cheese mixture over the crust.
7

Bake in a preheated 350° oven for 15 minutes; decrease oven temperature to 225° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
8

Remove the cake from the oven and run a knife around the inside edge of the pan.
9

Turn the oven off, return the cake to the oven for an additional 1 hour.
10

Chill, uncovered, overnight.