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Olive Garden Peaches ‘N Cream Cheesecake

Olive Garden Peaches 'N Cream Cheesecake recipe image
This decadent Olive Garden-style cheesecake features a smooth, tangy cream cheese filling studded with juicy peach slices. The dessert sits atop a delicate sponge cake base, providing a subtle sweetness that complements the rich filling. Topped with a light layer of whipped cream, it offers a perfect balance of texture and flavor. Ideal for summer gatherings or special celebrations, this copycat recipe delivers restaurant-quality results at home. The combination of vanilla, sour cream, and peach liqueur creates a sophisticated taste profile that is both comforting and elegant.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 152.4
Dietary: Vegetarian
Description
This decadent Olive Garden-style cheesecake features a smooth, tangy cream cheese filling studded with juicy peach slices. The dessert sits atop a delicate sponge cake base, providing a subtle sweetness that complements the rich filling. Topped with a light layer of whipped cream, it offers a perfect balance of texture and flavor. Ideal for summer gatherings or special celebrations, this copycat recipe delivers restaurant-quality results at home. The combination of vanilla, sour cream, and peach liqueur creates a sophisticated taste profile that is both comforting and elegant.
Ingredients
  • 1 Egg
  • 1/3 cup Sugar
  • 1/4 teaspoon Vanilla
  • 1/4 cup All-purpose flour
  • 1/4 teaspoon Baking powder
  • 1 pn Salt
  • 2 tablespoon Water
Directions
  1. 1
    Preheat oven to 375 degrees F (191&# 194;°C).
  2. 2
    Lightly grease the base of a 10-inch springform pan.
  3. 3
    Beat whole egg in a bowl with a mixer on high speed for 4 minutes until thick and yellow.
  4. 4
    Mix in sugar on low speed until smooth.
  5. 5
    Add flour, water, vanilla, baking powder and salt.
  6. 6
    Mix on low speed until fully blended.
  7. 7
    Pour into springform pan and spread evenly.
  8. 8
    Bake for 16 to 18 minutes on the lowest oven rack.
  9. 9
    Cool the sponge base to room temperature.
  10. 10
    Reduce oven temperature to 325 degrees F (163ðC).
  11. 11
    Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth.
  12. 12
    Add vanilla, sour cream and peach liqueur; mix on medium until smooth and thick.
  13. 13
    Fold in peach slices carefully to distribute evenly.
  14. 14
    Pour cheesecake filling onto the cooled sponge cake base.
  15. 15
    Bake for 70 minutes on the lower oven rack.
  16. 16
    Turn off oven, open door slightly, and let cake remain inside for 40 minutes.
  17. 17
    Cool completely to refrigerated temperature.
  18. 18
    Top with fresh whipped cream and serve.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 152.4kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.4g2%
Cholesterol 46.6mg16%
Sodium 97559.8mg4065%
Total Carbohydrate 31.8g11%
Dietary Fiber 0.5g2%
Sugars 20.2g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in the refrigerator for up to 2 days.

For the peach flavoring, you can use peach liqueur, peach schnapps, or reserved juice from canned peaches. Fresh peaches work well too.

Ensure the sponge base is completely cool before adding the cheesecake filling to prevent curdling.

Use a springform pan for easy removal of the finished cheesecake.

Keywords: peaches, cream, cheesecake, olive garden, copycat, dessert, summer, baking, fruit, whipped cream, sponge cake, cream cheese, vanilla, peach liqueur, springform pan
Read it online: https://www.chefs-mate.com/recipe/olive-garden-peaches-n-cream-cheesecake/