This deliciously yummy dessert will bring a wow to your palate and satisfaction to your tummy.
This deliciously yummy and very easy confection starts with processed to fine crumbs ginger snap cookies.
Then you add peaches, pecans, coconut and Heath’s milk chocolate toffee bits.
Oh so yummy, the sweet caramel flavors running through this dessert.
Did we say the only thing better than the flavor, is how easy it is to make.
Peach and Pecan Cake
1 (8-ounce) package cream cheese, softened
1 cup packed brown sugar
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
1/2 cup coconut flakes
1 (16-ounce) can sliced peaches, well drained and chopped, use fresh peaches when in season or frozen
Whipping cream to garnish (optional)
Preheat your oven to 350°F. Next line the bottom of a 9-inch square baking pan with parchment paper, and set aside.
Next open the can of peaches and drain off the juice. Empty the can of peaches and chop them into one inch pieces and place them in a medium bowl and set aside.
Place the ginger snap cookies in a food processor and process them to almost flour like texture, then pour the crumbs into a small bowl and set aside.
Now add room temperature cream cheese and sugar to a food processor and process until well blended and creamy. Next add eggs, one at a time, mixing in after each addition.
Blend in half-and-half and vanilla.
Add ginger crumbs, toffee chips, pecans and coconut, and process on mix for thirty seconds.
Pour mixture into a large bowl and stir in chopped peaches.
Next pour cake mixture into the 9 – inch square prepared pan.
Place the cake into the heated oven and bake 35 to 40 minutes or until center is firm (checking with a knife, insert and should come out clean) and edges are golden brown.
Plate and serve warm or chilled. Garnish with peach slices whipped cream, and mint or basil, if desired.
Now try these deliciously yummy desserts with pecans and coconut.
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