Peach Pecan Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 9
• 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)

Recipe

• 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!