Dessertscopykat5.0
Olive Garden Peaches & Cream Cheesecake Recipe
Creamy peach cheesecake with sponge cake base, just like Olive Garden's seasonal favorite. Made with fresh or canned peaches year-round!
👥 16 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 10 min🔥 Cook: 1h 30m👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- oven
📝 Preparation Steps
1
The Base
2
Preheat oven to 375 degrees. Lightly grease base of 10" springform pan. Beat whole egg in 1 and 1/2-quart bowl with mixer on high speed for ⏱️ 4 minutes to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder, and salt. Mix on low speed until fully blended. Pour into springform pan; roll around until level. Bake 16 to ⏱️ 18 minutes on lowest oven rack. Cool to room temp.
egg1eggs4cup sugar1/3sugar1 cupwater2 tablespoonsteaspoon vanilla1/4vanilla1 teaspoonsalt1 pinch
3
The Filling
4
Preheat oven to 325 degrees. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until smooth and thick. Fold in peach slices carefully; distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake ⏱️ 70 minutes on lower oven rack. Turn off oven, open oven door to broil position and let cake remain ⏱️ 40 minutes. Cool to refrigerated temperature.
cream cheese (softened)32 ouncescup sugar1/3sugar1 cupegg1eggs4teaspoon vanilla1/4vanilla1 teaspoonsour cream1 cup
5
The Topping
6
Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the fridge.
Nutrition Facts
calories
435 kcal
fat Content
34 g
serving Size
1 serving
sugar Content
21 g
sodium Content
227 mg
protein Content
6 g
cholesterol Content
161 mg
carbohydrate Content
24 g
saturated Fat Content
19 g
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