Italian Cheesecake Cookie Bar
Recipe: #7858
November 26, 2011
"Another winner from our local Spring Mosaic, the annual school event that impresses the crowd year after year. This one a sell out at the Italian booth, the recipe shared. It's on my must make for my holiday tray."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (222.5 g)
- Calories 653.1
- Total Fat - 46.7 g
- Saturated Fat - 31.7 g
- Cholesterol - 360.1 mg
- Sodium - 608.8 mg
- Total Carbohydrate - 32.1 g
- Dietary Fiber - 0.5 g
- Sugars - 25.9 g
- Protein - 27.4 g
- Calcium - 591.4 mg
- Iron - 1.7 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cream ricotta and cream cheese
Step 2
Gradually add sugar continue beating smooth
Step 3
Add lemon juice, vanilla, cornstarch and flour beating well after each addition
Step 4
Beat in eggs one at a time. Gradually add in melted butter
Step 5
Blend in sour cream, continue beating all the ingredients until well blended
Step 6
Pour into ungreased 9x13 pan. Bake at 320 for 1 hour. Turn off stove and leave inside for 2 hours. Cool
Step 7
Cut into squares. Top each with pie filling of your choice. I am partial to Cherry. Bars are freezer friendly
Tips
No special items needed.