Restaurant Recipes

Olive Garden Peaches 'n' Cream Cheesecake

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Sponge Cake Base

  • 1 egg
  • 1/3 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 pinch salt
  • 2 tablespoons water


  • 2 pounds cream cheese, softened
  • 1 cup granulated sugar
  • 4 eggs
  • 1 teaspoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1/4 cup peach liqueur or peach schnapps or reserved peach juice from the canned or fresh peaches
  • 2 cups canned or firm ripe fresh peach slices, drained well
  • Topping: 1 pint whipping cream or equivalent


Sponge Cake Base

  1. Heat oven to 375 degrees F. Lightly grease base of 10 inch springform pan.
  2. Beat whole egg in 1 1/2 quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam.
  3. Mix in sugar on low speed until smooth.
  4. Add flour, water, vanilla extract, baking powder and salt. Mix on low speed until fully blended.
  5. Pour into springform pan, roll around until level.
  6. Bake for 16 to 18 minutes on lowest oven rack.
  7. Cool to room temperature.


  1. Heat oven to 325 degrees F.
  2. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly.
  3. Pour cheesecake filling onto cooled sponge cake base.
  4. Bake for 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.
  5. Cool to refrigerated temperature.
  6. Top with fresh whipped cream or equivalent and serve.
  7. Store up to 2 days in the refrigerator.


Posted by dizzybreez at Recipe Goldmine May 4, 2001.

Source: Olive Garden Restaurants

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