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Hello! It’s the holidays! Wait a minute ~ Christmas is THIS week! Eek! Are you ready? I know with all the busyness of the holidays & the fun I don’t want to be stuck in the kitchen. So that is why I have several simple recipes that are my go to recipes every single year. One of these recipes that our family has used over & over again is this cheesecake recipe. I absolutely love this easy recipe, & I am excited to share it with you. It’s easy, tastes amazing & is super simple to whip up for any occasion. You can also change up the crust & toppings to make it a little different every single time. So today I am going to share this simple Chocolate Drizzled Cheesecake with a Cookie Crust recipe that would be perfect for Christmas or New Years. So let’s get started!
- 1 cup crushed chocolate cream filled cookies
- 3 tablespoons butter, melted
Mix crushed cookies & butter together well and press into the bottom of a 10 inch springform pan with a spoon. Set aside. I usually put it in the refrigerator while I am making the rest because it helps it to set up better.
- 3 8-ounce packages of Kraft Philadelphia Cream Cheese, softened
- 2 tablespoons lemon juice
- 5 eggs (set these out when you begin so they will be at room temperature)
- 1 cup sugar
- 1/4 teaspoon salt
Beat cream cheese and lemon juice in a large mixing bowl until soft and creamy. Add the eggs, sugar & salt. Beat on medium speed for 10 minutes ~ scraping sides of bowl often.
You’ll know it’s done when you touch the center and it bounces back. When done remove to a wire rack and let stand for 20 minutes.
Meanwhile combine in a small bowl ~
- 1-1/2 cups sour cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
Stir well and spread over cheesecake. Bake at 350° for another 10 minutes. Cool. Chill in refrigerator before removing from pan. When you are ready to serve drizzle the top with chocolate syrup. Then enjoy!
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This post was created for Ginger Snap Crafts by Ginger Bowie.