Copycat Olive Garden Peaches and Cream Cheesecake
Indulge in the creamy decadence of this Copycat Olive Garden Peaches and Cream Cheesecake, a show-stopping dessert inspired by the restaurant classic. Featuring a buttery graham cracker crust, a silky-smooth cream cheese filling, and a crown of luscious peach slices glazed with warm peach preserves, this cheesecake is a perfect blend of rich flavors and fresh, fruity sweetness. With simple ingredients like canned peaches and a fuss-free preparation, it's an accessible yet impressive dessert that will wow your guests. Ideal for summer gatherings or special occasions, this peaches and cream cheesecake serves as the ultimate centerpiece for a sweet finale.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 0.5 cup Sour cream
- 2 teaspoons Vanilla extract
- 3 pieces Large eggs
- 1 can (15 ounces) Canned sliced peaches, drained
- 0.5 cup Peach preserves
- 2 tablespoons Water
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together using a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture, then mix until fully incorporated.
With the mixer on low speed, add the eggs one at a time, mixing just until combined after each addition (do not overmix).
Pour the cream cheese filling over the prepared crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any potential leaks, then bake in the preheated oven for 55-65 minutes or until the edges are set and the center has a slight jiggle.
Turn off the oven and crack open the door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Transfer the cheesecake to a wire rack to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before applying the topping.
For the topping, slice the drained canned peaches into thin slices if they are not already sliced. Arrange the slices in an overlapping circular pattern on top of the chilled cheesecake.
In a small saucepan, combine the peach preserves and water. Heat over low heat, stirring frequently, until the preserves melt into a glaze.
Brush or spoon the peach glaze over the arranged peaches to give them a glossy finish.
Slice and serve the cheesecake chilled. Enjoy!
Nutrition Facts
Calories |
5622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.2 g | 508% | |
| Saturated Fat | 229.9 g | 1150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1627 mg | 542% | |
| Sodium | 3950 mg | 172% | |
| Total Carbohydrate | 464.9 g | 169% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 319.9 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1067 mg | 82% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1326 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
