Olive Garden Peaches and Cream Cheesecake Copycat Recipe

Olive Garden’s Peaches and Cream Cheesecake is a seasonal treasure that appears only at special times of the year when fresh peaches are at their peak. This wonderful Easy Copycat Recipe allows you to recreate this restaurant favorite anytime of the year, using either canned or fresh peaches, and bring that same incredible taste to your home kitchen.

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Why This Seasonal Favorite Deserves Year-Round Love

At Olive Garden, Peaches and Cream Cheesecake is truly seasonal, appearing only when peaches are naturally available and at their finest. However, with this Easy Copycat Recipe, you can brighten your day any time of the year and bring a taste of summer to even the darkest winter days.

If you think cheesecakes are only for more adventurous cooks, don’t let that assumption stop you from trying this recipe. Cheesecakes are not nearly as difficult to make as you might believe, and this version includes clear guidance to ensure your success.

Ingredients

For the Sponge Cake Base:

• Eggs – Provide structure and lift for the light cake layer that supports the cheesecake
• Sugar – Sweetens the base and helps create the proper texture
• All-purpose flour – Forms the structure of the sponge cake foundation
• Baking powder – An Essential leavening agent for the cake base
• Salt – Enhances flavors and balances sweetness
• Water – Creates the proper batter consistency
• Vanilla – Adds classic flavor that complements the peach

For the Creamy Cheesecake Layer:

• Cream cheese – The heart of any great cheesecake, providing rich, tangy flavor and smooth texture
• Sugar – Sweetens the filling and balances the tartness of the cream cheese
• Eggs – Bind the ingredients and create the proper custard-like texture
• All-purpose flour – A Small amount helps stabilize the filling
• Vanilla – Classic flavoring that enhances the overall taste
• Sour cream – Adds extra tanginess and creates an incredibly smooth, creamy texture

For the Peach Element:

• Peach liqueur, peach Schnapps, or reserved juice from canned peaches – Intensifies the peach flavor throughout the cheesecake
• Canned peaches or firm fresh peaches – The star ingredient that gives this cheesecake its signature flavor and appeal

For Serving:

• Whipped cream – Optional but traditional topping that adds elegance and can hide any surface imperfections

How to Make Olive Garden Peaches and Cream Cheesecake

1. Prepare the sponge cake base first.
2. Lightly grease the bottom of a 10-inch springform pan.
3. Beat an egg in a 1.5-quart bowl with a mixer on high speed for 4 minutes until it is a thick yellow foam.
4. Add sugar and mix on low speed until the mixture is smooth.
5. Add flour, water, vanilla, baking powder, and salt.
6. Mix on low speed until thoroughly blended.
7. Pour the batter into the springform pan and roll it around until it is level.
   
8. Bake at 375 degrees for 16 to 18 minutes on the lowest oven rack.
9. Remove the sponge cake base from the oven and cool to room temperature.
10. Prepare the cheesecake after the sponge cake base has cooled to room temperature.
11. In a large bowl, mix cream cheese, sugar, eggs, and flour with an electric mixer on high until smooth.
12. Add vanilla, sour cream, and peach flavoring and mix on medium until smooth and thick.
    
13. Fold in peach slices carefully to distribute evenly.
14. Pour cheesecake filling onto the cooled sponge cake base.
15. Bake at 325 degrees for 70 minutes on a lower oven rack.
16. Turn the oven off, slightly open the oven door, and let the cake remain in the oven for 40 minutes.
17. Remove the cheesecake from the oven, cool to room temperature, and then refrigerate until serving.
18. Top with fresh whipped cream when serving if desired.

Storage Tips for Perfect Cheesecake

Short-Term Storage:

If you plan to enjoy your cheesecake within 2-3 days, simply place it in an airtight container and store it in the refrigerator. The flavors actually improve slightly after a day as they have time to meld.

Long-Term Freezing:

You can freeze cheesecake for up to 3 months while retaining excellent quality. Follow this process for best results:

1. Initial Cooling – Cool your cheesecake completely in the refrigerator before freezing
2. Pre-Freeze – Remove springform pan sides and leave uncovered in freezer for 1 hour
3. Separation – Remove from the pan bottom using a thin knife if needed
4. Wrapping – Wrap tightly in plastic wrap, then place in freezer bag or wrap in heavy-duty foil
5. Portion Option – Cut into individual slices and wrap separately to save freezer space

Defrosting Your Cheesecake:

For a whole cake, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Individual slices can be defrosted in the refrigerator or at room temperature (45-60 minutes).

Love cheesecake? Try these recipes

• Apple Praline Cheesecake
• Original Cheesecake Recipe
• Olive Garden Pumpkin Cheesecake
• Oreo Cheesecake Recipe
• The Cheesecake Factory Ultimate Red Velvet Cake Cheesecake
• Lindy Cheesecake Recipe
• Brownie Bottom Cheesecake Recipe
• Blueberry Cheesecake Squares

Favorite Fruit Desserts

• Peach Cobbler with Bisquick
• Bananas Foster Recipe
• Pineapple Angel Food Cake
• Shoneys Strawberry Pie
• Sour Cream Blueberry Pie
• Easy Lemon Meringue Pie

You can find more of my easy holiday dessert recipes and the best Olive Garden recipes here at CopyKat.com, the web’s most popular destination for copycat restaurant recipes.