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Philadelphia Cheesecake Recipe

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3.9 from 3 reviews

This classic Philadelphia Cheesecake features a rich, creamy filling layered over a tender homemade crust, topped with luscious cherry pie filling. Perfectly baked in two stages for a smooth texture, this dessert is a beloved favorite for gatherings and celebrations.

Ingredients

Crust

  • 1 cup unbleached all-purpose flour
  • 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
  • 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)

Topping

  • 42 oz. can cherry pie filling (or strawberry pie filling; two 21-ounce cans)

Instructions

  1. Prepare the crust: Blend together the crust ingredients—flour, sugar, egg, lemon peel, vanilla extract, and softened butter—until combined. Pat the mixture evenly into a 9×13″ glass baking dish that has been sprayed with cooking spray.
  2. Note on crust: If preferred, you may substitute a graham cracker crust instead of making the crust from scratch.
  3. Make the filling: In a large mixing bowl, use an electric mixer to cream the softened cream cheese until smooth. Gradually work in the granulated sugar until the mixture is fluffy and light.
  4. Add dry ingredients and flavorings: Stir in the 3 tablespoons of flour and vanilla extract, mixing well to combine.
  5. Incorporate eggs: Add the eggs to the cream cheese mixture one at a time, mixing thoroughly after each addition to ensure even distribution. Then add the two egg yolks and mix well.
  6. Add extracts and cream: Mix in the lemon extract and orange extract. Lastly, beat in the heavy whipping cream until fully incorporated.
  7. Assemble: Pour the creamy filling over the prepared crust in the baking dish, spreading evenly.
  8. Bake—first stage: Preheat the oven to 500°F. Bake the cheesecake at this high temperature for 10 minutes to set the top.
  9. Bake—second stage: Reduce the oven temperature to 250°F and continue baking the cheesecake for one hour, allowing it to cook gently and develop a creamy texture.
  10. Cool: Remove the cheesecake from the oven and cool it completely at room temperature.
  11. Add topping: Once cooled, spread the cherry pie filling evenly over the top of the cheesecake.
  12. Chill: Refrigerate the cheesecake until ready to serve, allowing the flavors to meld and the topping to set.

Notes

  • The high initial baking temperature helps to set the surface and prevent cracking.
  • Using unbleached flour is recommended as bleached flour can toughen baked goods.
  • Heavy whipping cream should not be substituted to maintain the cheesecake’s creamy texture.
  • Letting the cheesecake cool fully before adding topping prevents the pie filling from melting into the cheesecake.
  • This cheesecake can be made a day ahead for best flavor and texture.

Find it online: https://cookedbysarah.com/philadelphia-cheesecake-recipe/