Olive Garden Peaches and Cream Cheesecake is seasonal that appears only at special times of the year. Talk about yummy. This is a wonderful cheesecake you can make any time of the year with either canned or fresh peaches.
At the Olive Garden, Peaches and Cream Cheesecake is seasonal, which means that it only appears when peaches are available. However, with this peach cheesecake recipe, you can brighten your day any time of the year.
If you think that cheesecakes are only for more adventurous cooks, don’t let that stop you from trying. Cheesecakes are not as difficult to make as you might believe.
This copycat Olive Garden peach cheesecake recipe includes an enticing mix of ingredients for the filling – cream cheese, eggs, sour cream, canned peaches, and peach liqueur. Talk about yummy! This is a wonderful cheesecake to make during the summer and when you want to eat something summery on dark winter days.
- Did you know that that there’s a National Peaches ‘N’ Cream Day every June 21st? Mark it on your calendar if you decide to make this peach cheesecake recipe only once a year.
How Do You Know When Your Cheesecake Is Done?
There’s just nothing to beat a creamy homemade cheesecake, but you may wonder how to tell if your cheesecake is done. Give your cheesecake a gentle shake. If it looks as if it’s almost set except for a small circle in the middle that jiggles a little, your cheesecake is ready to exit the oven. The jiggly center will firm up as the cheesecake becomes cool. Cheesecakes that include sour cream will have a somewhat larger soft spot in the center and a little more jiggle. Watch this video to see what to look for.
A springform pan comes into its own when baking a delicate cake, such as a cheesecake. When the cake is cool enough, the pan’s sides are removed, leaving the cake still sitting on the pan’s base. This makes slicing the cake much easier, and you don’t have to risk breaking your perfect creation when transferring it to a serving plate.
Many home bakers opt to use a water bath with a springform pan. A water bath will prevent bad things from happening to your cheesecake – browned edges, center collapse when cooling, and cracking. Click this link for information on using a water bath and preventing leaks from your springform pan.
- If you don’t have a springform pan, there are some other options, but for a perfectly baked cheesecake, you can’t go wrong with a springform pan.
Storage Tips for Cheesecake
Do you adore cheesecake but aren’t sure how to store it properly? If you only want to keep your cheesecake for two or three days, put it in an airtight container and place it in the fridge.
You can freeze a cheesecake – up to 3 months will retain its best quality. Here’s how to go about it.
- Cool your cheesecake in the fridge before moving it to the freezer. If your cheesecake is in a springform pan, remove the pan’s sides and leave it uncovered in your freezer for about an hour.
- After an hour, take the cheesecake out of the freezer and separate it from the pan’s bottom. (You may have to use a knife to pry it away.)
- Wrap the cheesecake tightly in plastic wrap, and place it in a large freezer bag or wrap it in heavy-duty aluminum foil.
- If storing an entire cake is taking up most of the space in your freezer, you can cut it into pieces and wrap each individual piece.
Defrosting Your Cheesecake
For a whole cake, take it out of the freezer and leave it overnight in the refrigerator. Individual slices can be defrosted in the refrigerator or at room temperature (45–60 minutes).
Olive Garden Peaches and Cream Cheesecake
Serve your peach cheesecake with a topping of whipped cream. And, if the top of your cheesecake does crack, with whipped cream, no one will ever know.
- You can find a series of Olive Garden Recipes at copykat.com, the web’s most popular site for exciting copycat restaurant recipes.
Here’s a list of what you need to make a peach cheesecake:
- Cream cheese
- All-purpose flour
- Baking powder
- Sour cream
- Peach liqueur, peach Schnapps, or reserved juice from canned peaches
- Canned peaches or firm fresh peaches
- Whipped cream for topping if desired
How to Make Olive Garden Peaches and Cream Cheesecake
- Prepare the sponge cake base first.
- Lightly grease the bottom of a 10-inch springform pan.
- Beat an egg in a 1.5-quart bowl with mixer on high speed for 4 minutes until it is a thick yellow foam.
- Add sugar and mix on low speed until smooth.
- Add flour, water, vanilla, baking powder, and salt.
- Mix on low speed until fully blended.
- Pour batter into the springform pan and roll around until level.
- Bake at 375 degrees for 16 to 18 minutes on the lowest oven rack.
- Remove the sponge cake base from the oven and cool to room temperature.
- Prepare the cheesecake after the sponge cake base has cooled to room temperature.
- In a large bowl, 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 to distribute evenly.
- Pour cheesecake filling onto the cooled sponge cake base.
- Bake at 325 degrees for 70 minutes on a lower oven rack.
- Turn the oven off, slightly open the oven door, and let the cake remain in the oven for 40 minutes.
- Remove the cheesecake from the oven, cool to room temperature, and then refrigerate until serving.
- Top with fresh whipped cream when serving if desired.
Love cheesecake? Try these recipes
- 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
Olive Garden Peaches and Cream Cheesecake
Sponge cake base
- 1 egg
- 1/3 cup sugar
- 1/4 teaspoon vanilla
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons water
- 32 ounces cream cheese softened
- 1 cup sugar
- 4 eggs
- 1 teaspoon all-purpose flour
- 1 teaspoon vanilla
- 1 cup sour cream
- 1/4 cup peach liqueur or peach Schnapps or reserved juice from canned peaches
- 2 cups canned peaches or firm peaches, sliced and drained well
- 1 pint whipping cream or equivalent
- 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.
- 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.
- Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the fridge.