Description
A delicious fusion of classic cannoli flavors and creamy cheesecake, these bars feature a graham cracker crust, smooth ricotta and cream cheese filling, and a touch of chocolate chips. Topped with powdered sugar and extra chocolate chips, they’re a delightful treat perfect for any occasion.
Ingredients
Scale
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 16 ounces ricotta cheese
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (optional)
- 2 large eggs
- 1/2 cup mini chocolate chips
- For the Topping (Optional):
- Powdered sugar for dusting
- Extra mini chocolate chips
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- Firmly press the crust mixture into the prepared pan, ensuring it’s evenly distributed.
- Bake the crust for 8-10 minutes, then set aside to cool completely.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat ricotta cheese, cream cheese, and sugar until smooth and creamy.
- Add the vanilla extract and optional orange zest, mixing until combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Gently fold in the mini chocolate chips.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until the center is set and the edges are slightly golden.
- Remove the cheesecake from the oven and allow it to cool to room temperature.
- Refrigerate the cheesecake for at least 3 hours (or overnight) until fully chilled and set.
- Garnish and Serve:
- Once chilled, lift the cheesecake out of the pan using the parchment paper overhang.
- Slice into squares or rectangles, depending on your preferred serving size.
- Dust with powdered sugar and sprinkle additional mini chocolate chips on top for a classic cannoli look.
Notes
- For a more authentic cannoli flavor, consider adding a tablespoon of mini chocolate chips to the filling for extra texture.
- If you don’t have ricotta cheese, you can substitute it with mascarpone cheese for a smoother filling.
- Refrigerate any leftovers for up to 4-5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes