Peach Pecan Cheesecake

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READY IN: 3hrs 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Vanilla Cookie Crust
  • 11
    vanilla cream-filled sandwich style cookies, crushed
  • 3
    tablespoons chopped pecans
  • 3
    tablespoons butter or 3 tablespoons margarine, melted
  • Peach Pecan Filling
  • 24
    ounces cream cheese
  • 5
    teaspoons cornstarch
  • 1
    egg yolk
  • 13
    cup peach schnapps
  • 3
    tablespoons whipping cream
  • 1
    teaspoon vanilla extract
  • 1 14
    cups peeled finely chopped peaches
  • 14
    cup chopped pecans
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DIRECTIONS

  • Make the crust: in a bowl, stir the crushed cookies and pecans together; stir in the melted butter until well combined.
  • Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
  • Make the filling: In a big bowl combine the cream cheese, brown sugar, and cornstarch; beat with an electric mixer until smooth.
  • Add in eggs and egg yolk, one at a time, beating well after each addition.
  • Beat in the peach schnapps, whipping cream, and vanilla extract.
  • Stir in the peaches and pecans; pour the cream cheese mixture over the crust.
  • 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.
  • Remove the cake from the oven and run a knife around the inside edge of the pan.
  • Turn the oven off, return the cake to the oven for an additional 1 hour.
  • Chill, uncovered, overnight.
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