Peach Pecan Cheesecake

Total Time: 3 hrs 25 mins Preparation Time: 1 hr Cook Time: 2 hrs 25 mins

Ingredients

• Servings: 12
• 11 vanilla cream-filled sandwich style cookies, crushed
• 3 tablespoons chopped pecans
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 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

Recipe

• 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.