About 30 years ago John brought a piece of this delicious Philadelphia Cheesecake home from work for me to try. A co-worker, Jo-Ann Gerard, had brought one of these cheesecakes back from her father’s bake shop in Cherry Hill, NJ, just on the other side of the river from Philadelphia.

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Apparently, her dad, Mr. Bosco, used to make this cheesecake all the time in his bakery. It is very rich, and because it uses 5 blocks of cream cheese, whipping cream, cherry pie filling, and both orange and lemon extracts, it is not necessarily the cheapest cheesecake you will ever make. But it is really scrumptious.

We make this cheesecake all the time for special occasions like birthdays. Even though it is her father’s recipe, we’ve always referred to this as Jo-Ann’s Cheesecake. The original name, however, was Philadelphia Cheesecake. I’ve adapted it slightly from the original version. I made this for my eldest son’s birthday. It is one of the few desserts he eats because he’s never been a big dessert lover like his mama. 🙂

If you’re looking for a sensational cheesecake recipe for special occasions, holiday baking, birthdays, or even potlucks, then Philadelphia Cheesecake is a winner. It does take a little bit more time than cheesecakes with a pre-made graham cracker crust, but it is quite spectacular.

We always get rave reviews when we serve it. You an use any kind of pie filling on top that you desire. I’ve used both strawberry and cherry pie fillings, but if you prefer another flavor that will work as well.

When I initially posted this recipe in August 2012, it was before the advent of using my Canon camera and I was only using an iPhone 3, so my pictures were not as spectacular as this amazing dessert deserves.

I recently remade this recipe (December 2015) for another birthday celebration as well as Christmas dinner. Almost everyone had more than one slice and we had a houseful of company over the holidays. Enjoy.

Philadelphia Cheesecake is a spectacular and decadent dessert your family will love.

I make Philadelphia Cheesecake almost every year during the holidays, but it’s great for special occasions like birthdays, anniversaries and Valentine’s Day, too.

Philadelphia Cheesecake is very rich with 5 blocks of cream cheese, whipping cream and cherry pie filling. Whenever I crave cheesecake this is the recipe I turn to!

Here’s what I did.

I used these ingredients to make the crust layer.

Mix UNBLEACHED all-purpose flour (bleached flour toughens baked goods), sugar, egg, lemon peel, vanilla, and softened butter until it forms a ball. The recipe calls for just the egg yolk, but I use the whole egg because it is too dry to work with otherwise.

Stir ingredients together. Prepare a 9×13″ baking dish by spraying with cooking spray. Pat dough into prepared baking dish. This is barely enough crust to fill the pan. If you like more crust, I highly recommend making a double batch for the crust.

I used these ingredients for the filling.

In a large mixing bowl place softened cream cheese. Cream the cream cheese with a mixer. Add sugar and mix again. Add UNBLEACHED all-purpose flour (bleached flour toughens baked goods) and extracts. Beat again.

Add 5 whole eggs, one at a time, beating after each addition. Then add two egg yolks. Beat again. Add whipping cream and beat one last time.

Pour cheesecake batter onto prepared crust. Place on lower rack (about a third from the bottom of oven) and bake at 500 for 10 minutes and reduce heat to 250. Bake 1 hour.

I have baked this at 500 for 10 minutes and then reduced to 250, I have baked it at a steady 250 and nothing I do changes the fact that it develops cracks in it (usually when cooling). That is why I always serve with cherry or strawberry pie filling on top of the cheesecake rather than spooning over the top. Cool cheesecake completely before adding topping.

Spread 2 cans of cherry or strawberry pie filling on top of cooled cheesecake layer. Refrigerate until ready to serve.

Philadelphia Cheesecake is delectable.

Serve Philadelphia Cheesecake when you want to present a special treat to family or friends.

Here’s the recipe.

PHILADELPHIA CHEESE CAKE

(Recipe adapted from Jo-Ann Gerard, Cousin Corporation of America, Clearwater, FL. Original recipe from her dad, Mr. Bosco, and called Philadelphia Cheesecake)

Philadelphia Cheesecake

Teresa Ambra

Philadelphia Cheesecake is rich, decadent and totally satisfying as a special occasion dessert for holidays and special occasions. This festive and beautiful dessert is not only elegant to serve but so swoon-worthy everyone will want seconds!

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings 15

Calories 405 kcal

Equipment

• 1 9x13" glass baking dish
• 1 large mixing bowl
• measuring spoons
• measuring cups
• 1 electric mixer
• 1 lemon zester or grater

Ingredients

  

1x2x3x

CRUST:

• 1 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp. lemon peel grated
• 1/2 tsp. vanilla extract
• 1/4 cup unsalted butter softened

FILLING:

• 40 oz. pkg. cream cheese softened (five 8-ounce packages)
• 2 cups granulated sugar
• 3 tbsp. UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 tsp. vanilla extract
• 2 large egg yolks
• 1 1/2 tsp. lemon extract
• 1 1/2 tsp. orange extract
• 5 large eggs
• 1/4 cup heavy whipping cream no substitutes
• 42 oz. can cherry pie filling or strawberry pie filling (two 21-ounce cans)

Instructions

 

CRUST:

• Blend together ingredients and pat into 9x13” glass dish that has been sprayed with cooking spray.
• You may substitute a graham cracker crust.

FILLING:

• Cream the cream cheese with an electric mixer in a large mixing bowl until smooth.
• Work granulated sugar into cheese mixture until fluffy.
• Add flour and extracts.
• Mix well.
• Add eggs one at a time mixing after each addition.
• Add yolks last.
• Mix well.
• Beat in cream last.
• Pour over top of crust in pan.
• Bake at 500° for 10 minutes. (See note below).
• Reduce oven temperature to 250° and bake for one hour.
• Cool cheesecake completely before adding topping.
• Spread pie filling over top of cooled cheesecake.
• Refrigerate cheesecake until ready to serve.

Notes

NOTE: When baking at this high of a temperature you may need to cover with foil so top doesn’t brown too darkly. This also causes the cheesecake to crack every time. Instead, I have found that baking at 300° the whole time for about 1 ½ hours or longer (when cooked through) seems to do better, although I have had it crack at that temperature as well.

 

NOTE: The crust layer is very skimpy. Double the recipe if you want a firmer crust layer.

 

NOTE: Substitute a graham cracker crust, if desired.

 

NOTE: Using low-fat cream cheese, milk, egg whites only, or margarine instead of higher quality products will alter the consistency and taste of this product. Using regular cream cheese, heavy whipping cream, whole eggs and real butter is recommended for this dessert.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 405kcalCarbohydrates: 67gProtein: 16gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 121mgSodium: 577mgPotassium: 343mgFiber: 1gSugar: 34gVitamin A: 497IUVitamin C: 4mgCalcium: 295mgIron: 1mg

Keyword cheesecake, cherries, cherry cheesecake, dessert

Tried this recipe?Let us know how it was!

Everyone loves Philadelphia Cheesecake. We serve this frequently during the holidays.

If you enjoy cheesecake and you enjoy cherries, you will LOVE this sensational Philadelphia Cheesecake!

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Philadelphia Cheesecake

Teresa Ambra

Philadelphia Cheesecake is rich, decadent and totally satisfying as a special occasion dessert for holidays and special occasions. This festive and beautiful dessert is not only elegant to serve but so swoon-worthy everyone will want seconds!

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings 15

Calories 405 kcal

Equipment

• 1 9×13" glass baking dish
• 1 large mixing bowl
• measuring spoons
• measuring cups
• 1 electric mixer
• 1 lemon zester or grater

Ingredients

  

1x2x3x

CRUST:

• 1 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp. lemon peel grated
• 1/2 tsp. vanilla extract
• 1/4 cup unsalted butter softened

FILLING:

• 40 oz. pkg. cream cheese softened (five 8-ounce packages)
• 2 cups granulated sugar
• 3 tbsp. UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 tsp. vanilla extract
• 2 large egg yolks
• 1 1/2 tsp. lemon extract
• 1 1/2 tsp. orange extract
• 5 large eggs
• 1/4 cup heavy whipping cream no substitutes
• 42 oz. can cherry pie filling or strawberry pie filling (two 21-ounce cans)

Instructions

 

CRUST:

• Blend together ingredients and pat into 9×13” glass dish that has been sprayed with cooking spray.
• You may substitute a graham cracker crust.

FILLING:

• Cream the cream cheese with an electric mixer in a large mixing bowl until smooth.
• Work granulated sugar into cheese mixture until fluffy.
• Add flour and extracts.
• Mix well.
• Add eggs one at a time mixing after each addition.
• Add yolks last.
• Mix well.
• Beat in cream last.
• Pour over top of crust in pan.
• Bake at 500° for 10 minutes. (See note below).
• Reduce oven temperature to 250° and bake for one hour.
• Cool cheesecake completely before adding topping.
• Spread pie filling over top of cooled cheesecake.
• Refrigerate cheesecake until ready to serve.

Notes

NOTE: When baking at this high of a temperature you may need to cover with foil so top doesn’t brown too darkly. This also causes the cheesecake to crack every time. Instead, I have found that baking at 300° the whole time for about 1 ½ hours or longer (when cooked through) seems to do better, although I have had it crack at that temperature as well.

 

NOTE: The crust layer is very skimpy. Double the recipe if you want a firmer crust layer.

 

NOTE: Substitute a graham cracker crust, if desired.

 

NOTE: Using low-fat cream cheese, milk, egg whites only, or margarine instead of higher quality products will alter the consistency and taste of this product. Using regular cream cheese, heavy whipping cream, whole eggs and real butter is recommended for this dessert.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 405kcalCarbohydrates: 67gProtein: 16gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 121mgSodium: 577mgPotassium: 343mgFiber: 1gSugar: 34gVitamin A: 497IUVitamin C: 4mgCalcium: 295mgIron: 1mg

Keyword cheesecake, cherries, cherry cheesecake, dessert

Tried this recipe?Let us know how it was!