Italian Cheesecake Cookies Recipe - Allrecipes.com
Italian Cheesecake Cookies Recipe

Italian Cheesecake Cookies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings

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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2003

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

 
Most Helpful Critical Review
Sep 23, 2004

More like bars than cookies. I topped mine with the cherry pie filling.

 

20 Ratings

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 Thank you.

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

 
Jul 18, 2012

Okay. These are tasty. I quartered the recipe but otherwise followed the directions, including the baking time. My baking dish was slightly larger than 1/4 of a 9x13 dish, but the cookies were a little on the soft side. I topped them with cherry pie filling.

 
Feb 01, 2010

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!

 
Sep 14, 2005

Very good. I agree that the name should be changed from cookies to bars, but then again, "what's in a name?" However, be careful, you'll have to fight to get one!

 
Mar 29, 2010

Not nearly sweet enough and not really cookies. These are bland crustless cheesecake bars. Make a real cheesecake instead.

 

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Nutrition

  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 152 mg
  • 51%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 250 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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