CopyCat Olive Garden Peaches and Cream Cheesecake

• Sponge Cake Base
• egg↗1

  1

• cup sugar↗1⁄3 cup

  1⁄3

• teaspoon vanilla↗1⁄4 teaspoon

  1⁄4

• cup all-purpose flour↗1⁄4 cup

  1⁄4

• teaspoon baking powder↗1⁄4 teaspoon

  1⁄4

• pinch salt↗1 pinch

  1

• tablespoons water↗2 tablespoons

  2

• Filling
• lbs cream cheese, softened↗2 lbs

  2

• cup sugar↗1 cup

  1

• eggs↗4

  4

• teaspoon all-purpose flour↗1 teaspoon

  1

• teaspoon vanilla↗1 teaspoon

  1

• cup sour cream↗1 cup

  1

• cup peach liqueur or 1/4 cup peach schnapps (or reserved canned/fresh peaches)↗1⁄4
• cups peaches, ripe and fresh,sliced,drained well,canned or firm↗2
• Topping
• pint whipping cream (or equivalent)↗1

Step-by-step instructions

1. 1

   Base: Preheat oven to 375~.

2. 2

   Lightly grease base of 10" spring form pan.

3. 3

   Beat whole egg in 1-1/2-qt bowl with mixer on high speed- 4 minutes- to a thick yellow foam.

4. 4

   Mix in sugar on low speed until smooth.

5. 5

   Add flour, water, vanilla, baking powder and salt.

6. 6

   Mix on low speed until fully blended.

7. 7

   Pour into spring form pan, roll around until level.

8. 8

   Bake 16 to 18 minutes on lowest oven rack.

9. 9

   Cool to room temp.

10. 10

    Filling: Preheat oven to 325~.

11. 11

    Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth.

12. 12

    Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained.

13. 13

    Fold in peach slices carefully- distribute evenly.

14. 14

    Pour cheesecake filling onto cooled sponge cake base.

15. 15

    Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.

16. 16

    Cool to refrigerated temperature.

17. 17

    Topping: Top with fresh whipped cream or equivalent and serve.

18. 18

    Store up to 2 days in the fridge.