Italian Cheesecake Cookies16 Reviews
“A little bite of heaven! Try topping with strawberry or blueberry pie filling.” - by Rita
Original recipe yields 2 dozen
- 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.
Amount Per Serving (12 total)
- 454 cal
- 29.4 g
- 39 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"Easy to make and very tastey! I topped mine with caramel sauce and pecans...." See more"
"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. "
Italian Cream Cheese and Ricotta Cheesecake
Kathy's Italian Cookies
Just swipe to see more like this.