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:

• In a bowl, stir the crumbs, sugar, and cinnamon together; add melted butter; stir until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
• In a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
• Add eggs and egg yolk, one at a time, beating well after each addition.
• Beat in vanilla extract and lemon juice.
• Stir in whipping cream; fold in peaches.
• Pour mixture over the crust.
• Bake at 350° for 10 minutes; decrease temperature to 225° and bake for 1 hour 10 minutes or until the center no longer looks wet or shiny.
• Remove cake from oven and run a knife around the inside edge of the pan.
• Turn the oven off; return the cake to the oven for an additional 1 hour.
• Chill, uncovered, overnight.
• Make the topping: toss together peaches and lemon juice; arrange on top of the cheesecake.
• Chill until serving time; just before serving, in a small saucepan, heat peach preserves.
• Drizzle warm preserves over the cheesecake.

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.

PEACHES AND CREAM CHEESECAKE BY PAMPERED CHEF

Steps:

• Preheat oven to 350.
• Combine flour, dry pudding mix and salt in a mdium bowl and mix well.
• Add milk, egg and butter stirring until blended.
• pat over the bottom and up the sides of a greased 9 or 10 inch round baking dish.
• Drain the peaches reserving 3 tablespoons of peach juice.
• Arrange the peach slices over prepared layer.
• Beat cream cheese, 1/2 cup sugar and reserved peach juice in a large bowl until well blended, scraping bowl occasional.
• Spread over peaches.
• Sprinkle with remaning 1 tablespoon of sugar and cinnamon.
• Bake for 30 minutes or until set.
• Let stand until cooled.
• Chill covered in the fridge.