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


  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

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