Italian Cheesecake Cookies

Recipesfull introduces to you: Cheesecake Recipes. (Italian Cheesecake Cookies). A little bite of heaven! Try topping with strawberry or blueberry pie filling.

Brief

Servings: 12

Yield: 2 dozen

Italian Cheesecake Cookies

Ingredients

1 pound ricotta cheese

2 (8 ounce) packages cream cheese

softened

1 ½ cups white sugar

4 eggs

1 teaspoon vanilla extract

3 tablespoons cornstarch

3 tablespoons all-purpose flour

½ cup butter

melted and cooled

½ pint sour cream

½ lemon

juiced

1 cup cherry pie filling

Ancient Roman Cheesecake (Savillum)

Dessert

Directions

Step 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.

Step 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.

Step 3

Cut into squares. Top each with strawberry blueberry or cherry pie filling. Note: Bars can be frozen.

Nutritional Information

Italian Cheesecake Cookies

Servings Per Recipe:12

Calories: 454.5

% Daily Value *

Protein: 10.3g 21%

Carbohydrates: 39g 13%

Dietary Fiber: 0.4g 2%

Sugars: 25.4g

Fat: 29.4g 45%

Saturated Fat: 17.9g 90%

Cholesterol: 143.6mg 48%

Vitamin A Iu: 1137IU 23%

Niacin Equivalents: 2mg 15%

Vitamin B6: 0.1mg 4%

Vitamin C: 4.4mg 7%

Folate: 24.8mcg 6%

Calcium: 172mg 17%

Iron: 1.1mg 6%

Magnesium: 14.9mg 5%

Potassium: 177.3mg 5%

Sodium: 250.2mg 10%

Thiamin: 0.1mg 6%

Calories From Fat: 264.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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