Serves: 9
Total Calories: 699
In a deep bowl, with an electric mixer on high speed, beat egg whites until stiff peaks form; set aside. In a separate large bowl, combine egg yolks and remaining ingredients except pie filling. Beat on medium speed until well blended; use a spoon to fold egg whites into yolk mixture. Pour into a 13"x9" baking pan coated with non-stick vegetable spray. Bake at 350 degrees for 45 minutes. Allow to cool completely; cover and chill before cutting into squares. At serving time, top with pie filling.
Tip: Stir up sweet memories...look through Mom’s or Grandma’s recipe box and rediscover a long-forgotten favorite dessert to share.
This Crustless Ricotta Cheesecake recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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