Italian Cheesecake Cookies

    Italian Cheesecake Cookies

    (24)
    3hr20min


    21 people made this

    About this recipe: A little bite of heaven! Try topping with strawberry or blueberry pie filling.

    Ingredients
    Serves: 12 

    • 455 g ricotta cheese
    • 448 g cream cheese, softened
    • 300 g white sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 25 g cornstarch
    • 25 g all-purpose flour
    • 115 g butter, melted and cooled
    • 230 g sour cream
    • 1/2 lemon, juiced
    • 270 g cherry pie filling

    Directions
    Prep:20min  ›  Cook:1hr  ›  Extra time:2hr resting  ›  Ready in:3hr20min 

    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.
    See all 12 recipes

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    Reviews and ratings
    Global ratings:
    (24)

    Reviews in English (19)

    by
    36

    Easy to make and very tastey! I topped mine with caramel sauce and pecans.  -  06 Sep 2002  (Review from Allrecipes US | Canada)

    by
    26

    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.  -  20 Sep 2004  (Review from Allrecipes US | Canada)

    by
    16

    Delicious recipe!! Although I did modify it a bit. I halved the original recipe and substituted 4 oz. of the cream cheese with 1/2 cup vanilla Greek yogurt (working with what I've got). I poured the mixture into a pie shell and baked for an entire hour and let it sit on the counter at room temp for about an hour then chilled. Wow -- it tastes GREAT! Cheesecake texture, cheesecake flavor, but actually tastes a little bit lighter and tangy-er. I think 1 hour was a bit too long for half the recipe (actually a mistake on my part), next time will do 45 minutes or so. Anyway, we are enjoying it!  -  01 Feb 2010  (Review from Allrecipes US | Canada)

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