“Cheesecake Extraordinaire”
3hrs 25mins

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
  • 34 cup dark brown sugar
  • 5 teaspoons cornstarch
  • 4 eggs
  • 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


  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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