YIELD Makes one 9-inch cake
INGREDIENTS
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 Whipped cream (optional) *To toast pecans, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until lightly toasted, stirring occasionally.PREPARATION:
- Preheat oven to 350°F. Grease 9-inch square baking pan.
- Beat cream cheese and sugar in large bowl until well blended.
- 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.
- 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.