Peach Pecan Cake

• 3/4 cup chopped pecans
• 1 (16 ounce) can sliced peach halves in syrup
• 1 (8 ounce) package cream cheese, softened
• 1 cup firmly packed light brown sugar
• 4 large eggs
• 1/2 cup half-and-half
• 1 1/2 teaspoons vanilla extract
• 1 cup gingersnap crumbs
• 1 (6 ounce) package almond brickle chips
• 1/2 cup coconut flakes
• whipped cream (optional)

1. *Preheat oven to 350-degrees F. Lightly grease 9-inch square baking pan; set aside.
2. *Spread pecans in single layer on ungreased baking sheet. Bake pecans until lightly browned, about 10 to 12 minutes stirring occasionally.
3. *Drain peaches well; discard syrup or save for another use. Chop drained peaches; set aside.
4. *Beat softened cream cheese and the brown sugar in large bowl until the mixture is well blended.
5. *Add eggs, one at a time, beating well after each addition. Blend in half-and-half and vanilla extract. Stir in gingersnap cookie crumbs, brickle chips, toasted pecans and coconut flakes. Stir in chopped peaches; spread in prepared baking pan.
6. *Bake cake until center is firm and edges are golden, about 35 to 40 minutes. Serve with whipped cream if desired.
7. *ENJOY!

pecans, cream cheese, brown sugar, eggs, vanilla, gingersnap crumbs, chips, coconut flakes, whipped cream

Taken from www.food.com/recipe/peach-pecan-cake-219006 (may not work)