1 hr 30 mins
Talk about yummy. From Copykat.com (http://www.copykat.com)
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Units: US | Metric
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
- 2 lbs 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 1/4 cup peach schnapps (or reserved canned/fresh peaches)
- 2 cups peaches, ripe and fresh,sliced,drained well,canned or firm
- 1 pint whipping cream (or equivalent)
- 1Base: Preheat oven to 375~.
- 2Lightly grease base of 10" spring form pan.
- 3Beat whole egg in 1-1/2-qt bowl with mixer on high speed- 4 minutes- to a thick yellow foam.
- 4Mix in sugar on low speed until smooth.
- 5Add flour, water, vanilla, baking powder and salt.
- 6Mix on low speed until fully blended.
- 7Pour into spring form pan, roll around until level.
- 8Bake 16 to 18 minutes on lowest oven rack.
- 9Cool to room temp.
- 10Filling: Preheat oven to 325~.
- 11Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth.
- 12Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained.
- 13Fold in peach slices carefully- distribute evenly.
- 14Pour cheesecake filling onto cooled sponge cake base.
- 15Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.
- 16Cool to refrigerated temperature.
- 17Topping: Top with fresh whipped cream or equivalent and serve.
- 18Store up to 2 days in the fridge.
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Nutritional Facts for CopyCat Olive Garden Peaches and Cream Cheesecake
Serving Size: 1 (418 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1710.5
- Calories from Fat 1254
- Total Fat 139.3 g
- Saturated Fat 79.8 g
- Cholesterol 675.3 mg
- Sodium 971.7 mg
- Total Carbohydrate 95.3 g
- Dietary Fiber 1.3 g
- Sugars 82.8 g
- Protein 26.5 g
The following items or measurements are not included: