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Philadelphia Cheesecake | Can't Stay Out of the Kitchen

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!
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
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
  

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
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