Vino Cotto Cheesecake Bars
Vino Cotto Cheesecake Bars
A light-textured cheesecake filling over an amazing almond flour crust!
Recipe and photo by Deena Montillo
Verified Recipe ✅
Ingredients:
- 1¼ cups all-purpose flour
- ¼ cup almond flour
- ¾ cup finely chopped pecans
- ¼ cup packed light brown sugar
- 1 stick butter, melted
- ¼ cup Vino Cotto by Montillo Italian Foods
- 2 (8-ounce) packages of cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon pure vanilla
Directions:
- Preheat oven to 350°F (177°C).
- For the crust: Using a fork, mix together all the dry ingredients for the crust into a bowl. Add the melted butter and vino cotto. Thoroughly combine all ingredients.
- Hand press dough evenly into an ungreased 13 by 9 by 2 inch pan. Bake for 20 to 30 minutes or until lightly browned and firm to the touch.
- For the filling: In a separate bowl, add all the filling ingredients and mix until the batter is smooth. Pour filling over the crust.
- Bake for 20 to 30 minutes or until the surface is deep golden brown and feels springy to the touch. To test for doneness, insert a toothpick in the middle of the pan then immediately remove it. The toothpick should come out clean when the cheesecake bars are done.
- Allow to cool completely before cutting into squares. Yield: 35 bars
Recipe and photo by The Clean Eating Couple, December 2017
Verified Recipe ✅
An elegant alternative to traditional Italian cannoli--a definite crowd pleaser!
This recipe made it into the Reader's Digest "Taste of Home Christmas 2011" cookbook . It also was the DECEMBER 2009 WINNER of the "Make it Fabulous with Fillo Recipe Contest" and out of 10 Finalists the THIRD PLACE FAN FAVORITE. This contest was sponsored by Athens Foods, the world's largest producer of phyllo dough.
Recipe and photo by Deena Montillo
Video by Athens Foods
Click Here for Alternative Recipe that won a contest by the leading Taste of Home magazine.
Verified Recipe ✅
Try serving this dish with orzo tossed with butter and grated Parmesan and a salad.
Recipe by Leslie Revsin, Fine Cooking Issue 29
Photo by Mark Ferri
Verified Recipe ✅