Blackberry Cheesecake Bars

By TrayH

Sugar cookie dough is a speedy way to turn ricotta and mascarpone cheeses topped with blackberries into beautiful bars.

Ingredients

• 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
• 1-1/2 cups ricotta cheese
• 1 carton (8 ounces) mascarpone cheese
• 1/2 cup sugar
• 2 eggs, lightly beaten
• 3 teaspoons vanilla extract
• 2 teaspoons grated lemon peel
• 1 teaspoon lemon juice
• 1 teaspoon orange juice
• 1 tablespoon Amaretto, optional
• 1 cup seedless blackberry spreadable fruit
• 2-2/3 cups fresh blackberries

Details

Adapted from tasteofhome.com

Preparation

Step 1

* Preheat oven to 375°. Let cookie dough stand at room temperature 5 minutes to soften. Press onto bottom and 1 in. up sides of a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown. Cool on a wire rack.

* Meanwhile, in a large bowl, beat ricotta cheese, mascarpone cheese 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 on a wire rack.

* Place spreadable fruit in a small microwave-safe bowl; microwave on high for 30-45 seconds or until melted.

* Spread over cheesecake layer; top with blackberries.

* Refrigerate until serving.

Yield: 12 servings.

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** Note: Change it up by using any fruit & spred you like best.