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Recipe: Italian Cheesecake Cookies (baked in 13x9-inch pan)

Desserts - Cheesecakes
ITALIAN CHEESECAKE COOKIES

1 pound ricotta cheese
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups white granulated sugar
juice from 1/2 lemon
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
3 tablespoons corn starch
4 eggs
1/2 cup butter, melted and cooled
1 cup sour cream
1 cup cherry pie filling (for topping)

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 9x13-inch pan.

Bake at 320 degrees F for 1 hour. Turn off oven and leave inside for 2 hours.

Cut into squares. Top each with strawberry, blueberry, or cherry pie filling. Refrigerate leftovers. Bars can be frozen.

Makes 2 dozen
MsgID: 0224873
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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