Peachy Pecan Cake
|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|
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.