Creamy Cheesecake

I made this the other night and it turned out pretty yummy.  I had no berries to top it with, so I melted some semi-sweet choco chips and drizzled on top.  Complimented it nicely if I do say so myself. 🙂  I had a craving for cheesecake and I already had all the ingredients except for the lemon zest.  It didn’t really need it though — though I sure it would have been a nice touch.

• 1 (9 inch) prepared graham cracker crust
• 16 ounces cream cheese
• 2 eggs

• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon grated lemon zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
3. Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.

**courtesy of All Recipes DOT com