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Peachy Pecan Cake

21st.Century.Chef's picture
Ingredients
  Cream cheese 8 Ounce, softened (1 Package)
  Packed brown sugar 1 Cup (16 tbs)
  Eggs 4 , beaten
  Half and half cream 1⁄2 Cup (8 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Gingersnap crumbs 1 Cup (16 tbs)
  Almond brickie chips 6 Ounce (1 Package)
  Chopped pecans 3⁄4 Cup (12 tbs), toasted
  Flaked coconut 1⁄2 Cup (8 tbs)
  Canned sliced peaches 16 Ounce, well drained and chopped
Directions

1. Preheat oven to 350°F. Grease 9-inch square baking pan.
2. Beat cream cheese and sugar in large bowl until well blended.
3. Add eggs, one at a time, beating well after each addition. Blend in half-and-half and vanilla. Stir in crumbs, chips, pecans and coconut. Stir in peaches; pour into prepared pan.
4. Bake 35 to 40 minutes or until center is firm and edges are golden brown. Serve warm or chilled. Garnish with whipped cream, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pecan
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
6

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