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.
Calories 699 Calories from Fat 367
% Daily Value*
Total Fat 43 g66.7%
Saturated Fat 20.3 g101.7%
Trans Fat 0 g
Cholesterol 203.5 mg67.8%
Sodium 272.1 mg11.3%
Total Carbohydrates 73 g24.2%
Dietary Fiber 3.7 g15%
Sugars 63.5 g
Protein 11 g21.6%
Vitamin A 20.1% Vitamin C 3.8%
Calcium 13.5% Iron 17.1%
*Based on a 2000 Calorie diet