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Italian Cheesecake Cookies

Italian Cheesecake Cookies

Rita

Rita

A little bite of heaven! Try topping with strawberry or blueberry pie filling.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. Cut into squares. Top each with strawberry, blueberry, or cherry pie filling. Note: Bars can be frozen.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DSBLAN
25

DSBLAN

9/20/2003

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

GENE PETER
16

GENE PETER

9/20/2004

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 Thank you.

SMPLYPATTY
12

SMPLYPATTY

6/11/2007

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 orange compote and the tart berries perfectly offset the sweet cake.

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