Categories: Cheesecake, Dessert, Peaches

Ingredients

• 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
• 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

Directions

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.

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