BLACKBERRY CHEESECAKE BARS
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|1 tube(s)||(16.5 oz.) refrigerated sugar cookie dough|
|1 1/2 c||ricotta cheese|
|1 pkg||(8 oz.) mascarpone cheese|
|2||eggs, lightly beaten|
|3 tsp||vanilla extract|
|2 tsp||grated lemon peel|
|1 tsp||lemon juice|
|1 tsp||orange juice|
|1 Tbsp||amaretto, optional|
|1 c||seedless blackberry spreadable fruit|
|2 2/3 c||fresh blackberries|
Let the cookie dough stand at room temperature for 5 minutes to soften. Press onto the bottom and 1" up the sides of a greased 13x9" baking dish. Bake in a preheated 375-degree oven for 12-15 minutes or until golden brown. Cool.
In a large bowl, beat ricotta, mascarpone and sugar until blended. Add eggs; beat on low speed just until combined. Stir in vanilla, lemon peel, citrus juices and, if desired, amaretto. Pour into crust.
Bake 20-25 minutes or until center is almost set. Cool 1 hour.
Place spreadable fruit in a small microwave-safe bowl; microwave on high for 30-45 seconds or until melted. Spread over cheesecake; top with blackberries. Refrigerate until serving.