Italian Cheesecake Cookies

16 Reviews

“A little bite of heaven! Try topping with strawberry or blueberry pie filling.” - by Rita

Adjust Servings

Adjust

Metric US

Original recipe yields 2 dozen

Directions

Cream together the ricotta and cream cheese. Add sugar and continue beating until smooth. Add lemon juice, vanilla, flour, and cornstarch, beating well after each addition. Beat in eggs, one at a time. Gradually beat in melted butter. Blend in sour cream, continue beating all ingredients until well blended.
Pour into ungreased 9 x 13 inch pan. Bake at 320 degrees F (160 degrees C) for 1 hr. Turn off oven and leave inside for 2 hours.
Cut into squares. Top each with strawberry, blueberry, or cherry pie filling. Note: Bars can be frozen.

Nutrition

Amount Per Serving (12 total)

Calories
454 cal
23%

Fat
29.4 g
45%

Carbs
39 g
13%

Based on a 2,000 calorie diet

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Reviews (16)

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DSBLAN

Sep. 20, 2003

"Easy to make and very tastey! I topped mine with caramel sauce and pecans...." See more"

GENE PETER

Sep. 20, 2004

"Excellent...The caramel topping with pecans suggestion is the best. I sent some to neighors, they called the next day and asked for more! They too thought it was sooo good with caramel and pecans Th..." See moreank you. "

SMPLYPATTY

Jun. 11, 2007

"I wouldn't call this a cookie or a bar. I would call it crustless cheesecake. Nonetheless, it was good enough to make again, just next time I will add a crust. I topped it with a fresh blackberry and ..." See moreorange compote and the tart berries perfectly offset the sweet cake."

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