Copycat Olive Garden Peaches And Cream Cheesecake Recipes

COPYCAT OLIVE GARDEN PEACHES AND CREAM CHEESECAKE

Steps:

• Base: Preheat oven to 375~.
• Lightly grease base of 10" spring form pan.
• Beat whole egg in 1-1/2-qt bowl with mixer on high speed- 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 spring form pan, roll around until level.
• Bake 16 to 18 minutes on lowest oven rack.
• Cool to room temp.
• Filling: Preheat oven to 325~.
• 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 a smooth thick consistency is obtained.
• 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.
• Topping: Top with fresh whipped cream or equivalent and serve.
• Store up to 2 days in the fridge.

PEACHES AND CREAM CHEESECAKE

Steps:

• Beat flour, baking powder, salt, dry pudding, butter, milk and egg with an electric mixer for 2 minutes and pour into an 8-inch square or pie pan.
• Drain and save juice from sliced peaches.
• Arrange peaches over batter.
• Mix cream cheese, sugar and peach juice.
• Beat until smooth.
• Spoon over the top, keeping 1 inch from edges.
• Mix sugar and cinnamon and sprinkle over the top.
• Bake at 350°F for 30 to 35 minutes.