HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Famous Recipes Olive Garden Peaches and Cream Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Sponge Cake Base: 1 large egg 1/3 cup sugar 1/4 tsp. vanilla extract 1/4 cup flour 1/4 tsp. baking powder pinch salt 2 tbsp. water Filling: 2 pounds cream cheese, softened 1 cup sugar 4 large eggs 1 tsp. all purpose flour 1 tsp. vanilla extract 1 cup sour cream 1/4 cup peach liqueur, peach schnapps or reserved juice from canned peaches 2 cups canned or fresh peach slices Topping: 2 cups cold heavy or whipping cream 1/4 cup sifted powdered sugar Directions For Sponge Cake Base: Preheat oven to 375 degrees. Lightly grease the bottom of a 10 inch springform pan. Beat the egg in a medium bowl about 4 minutes until thick and pale. Reduce mixer to low and add sugar. Blend in vanilla, flour, baking powder, salt and water. Mix until smooth. Pour batter into the prepared pan. Bake 16 to 18 minutes until base is set. Transfer base to a rack and cool to room temperature. For Filling: Preheat oven to 325 degrees. Combine cream cheese, sugar, eggs, and flour in a large bowl. Beat on high speed until smooth. Reduce mixer to medium and beat in vanilla, sour cream and peach liqueur or juice. Mix until smooth and slightly thickened. Fold in peach slices. Pour filling over the prepared sponge cake base. Bake cheesecake 70 minutes. Turn off oven. Let cheesecake sit in oven 40 minutes with oven door ajar. Refrigerate cheesecake at least 6 hours or overnight. For Topping: Beat together cream and powdered sugar in a large bowl until stiff peaks form. Spread or pipe whipped cream over top of cheesecake before serving. Makes one 10 inch cheesecake. Related Recipes •   Olive Garden Chocolate Chip Cookie Dough Cheesecake •   Peach Melba Sundaes •   Autumn Peach Gingersnap Cheesecake •   Peach Cobbler •   Bisquick Cobbler •   Peach-Caramel Crisp •   Fuzzy Navel •   Quick Gingered Peach Crisp •   Olive Garden's Raspberry Mousse Cheesecake •   Double Berry Cheesecake •   Christmas Eggnog Cheesecake •   Kilimanjaro Cheesecake •   Smoked Salmon and Onion Cheesecake •   Sara Lee Original Cream Cheesecake •   St. Patrick's Day White Chocolate Irish Cream Cheesecake •   Creamy Coconut Rum Cheesecake •   Pork Tenderloin with Peaches •   Double Cheese Mascarpone Cheesecake •   Peach-Honey Smoothie •   Cheesecake Almondine View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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