As I have mentioned before in the past, cheesecake is a family favorite. There is always a homemade cheesecake to grace our table at family gatherings.
This Chocolate Topped Cheesecake is so simple to make and it comes just in time for the holidays.
PrintQuick and Easy Cheesecake
**Adapted from The Lucky Santangelo Cookbook by Jackie Collins
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Dessert
Ingredients
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For the Crust:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 3 tablespoons sugar
- 1/4 cup shortening
- 2-3 tablespoons cold water
For the Cheesecake:
- 2 - 8 oz. bricks of cream cheese
- 1/2 cup sugar
- 2 large eggs
- 1 tsp. lemon zest
- 1 1/2 tsp. vanilla extract
- 1/4 cup milk
- 1/4 cup sour cream
For Garnish:
- Chocolate Syrup, for drizzle
- Chocolate Hazelnut candies, grated
Instructions
For the Crust:
- In the bowl of your food processor, pulse flour, oats, sugar and shortening until a fine crumbly mixture forms.
- Add cold water until a soft, pliable dough forms. Fit the dough to a pie plate and blind bake for about 12-15 minutes.
For the Cheesecake:
- Beat the cream cheese until very smooth. Add the sugar and continue to beat for a minute or two. Add the eggs, one at a time, beat just until incorporated. Add the lemon zest, sour cream, milk and vanilla and beat just until incorporated.
- Bake the cheesecake at 350 degrees for approximately 50 minutes or until the toothpick test comes out clean.
- Let your cheesecake cool completely before transferring to the refrigerator for a couple of hours. Garnish with chocolate syrup and grated chocolate candies before serving.
Enjoy with Love,
Catherine
xo
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Michelle says
My husband loves cheesecake but I always want a chocolate dessert. Nice compromise!
Blair @ The Seasoned Mom says
Such a beautiful and delicious looking pie! Pinned! 🙂
Sherry says
Looks delicious. Thanks for sharing.