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

Italian Cheesecake Cookies

ricotta cheese

(8 ounce) packages cream cheese, softened

white sugar

eggs

vanilla extract

cornstarch

all-purpose flour

butter, melted and cooled

sour cream

½ lemon, juiced

cherry pie filling

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.


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

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.


These are INCREDIBLE tasting. But they are not a "cookie" though they are definately a "bars". And you don't need any pie filling they are good on their own. One suggestion though; use whole milk Ricotta, do not use the reducted fat Ricotta.  Taste and consistency are different .

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!

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.

These EXCELLENT AND EASY bars (not cookies) to make. I left the lemon out and put it into 2 pre-made graham cracker crusts. WOW

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

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

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.

italian cheesecake cookies

Servings: 2

Cost: $17.45 /serving

Author : Rita

Ingredients

Instructions

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