Peachy Pecan Cake
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup packed brown sugar
  • 4 eggs, beaten
  • 1/2 cup half-and-half
  • 1-1/2 teaspoons vanilla
  • 1 cup gingersnap crumbs
  • 1 (6-ounce) package almond brickle chips
  • 3/4 cup chopped pecans, toasted*
  • 1/2 cup coconut flakes
  • 1 (16-ounce) can sliced peaches, well drained and chopped
  • Cool Whip for garnish
  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.