Quick way to grow Cannoli Cheesecake Bars in 5 steps
These Cannoli Cheesecake Bars offer a delightful twist on a classic Italian dessert, combining the creamy richness of cheesecake with the distinct flavors of cannoli. This recipe provides a quick and straightforward approach to creating a decadent treat with a crisp crust and a smooth, ricotta-infused filling.
Equipment
- 9x13 inch baking pan
- mixing bowls
- electric mixer
- wire rack
Ingredients
For the Crust
- 1 3/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 15 ounces ricotta cheese, whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1/2 cup chocolate chips, mini
For the Topping (Optional)
- 2 tablespoons powdered sugar
- 2 tablespoons mini chocolate chips
- 1 tablespoon candied orange peel, chopped
Instructions
Prepare the Crust
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl, then press evenly into a 9x13 inch baking pan.
Make the Filling
- Beat softened cream cheese and granulated sugar until smooth. Mix in ricotta cheese, eggs one at a time, vanilla extract, and orange zest. Fold in mini chocolate chips.
Assemble and Bake
- Pour the filling over the prepared crust. Bake for 45-50 minutes, or until the center is almost set and slightly jiggly.
Chill and Set
- Cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, or preferably overnight.
Serve
- Dust with powdered sugar and sprinkle with additional mini chocolate chips or candied orange peel before serving, if desired.
Notes
For best results, make sure your cream cheese and ricotta cheese are at room temperature before mixing to ensure a smooth, lump-free filling. You can substitute the graham cracker crust with a crushed cannoli shell crust for an even more authentic cannoli flavor. To avoid cracks in your cheesecake, do not overbake and allow it to cool slowly.