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To appreciate the unique blend of Cannoli Cheesecake Bars, it’s essential to delve into the origins of both cannoli and cheesecake. Each has its own rich history and distinct flavor profile that contributes to the final product.

Cannoli Cheesecake Bars

Get ready to indulge in the delightful blend of flavors with Cannoli Cheesecake Bars! This recipe transforms traditional cheesecake by combining it with the iconic Italian cannoli, resulting in a creamy filling made from ricotta and cream cheese, complemented by a buttery graham cracker crust. With hints of chocolate chips and optional toppings like whipped cream, these bars are perfect for any occasion. Follow our detailed guide to create this stunning dessert that will leave everyone wanting more!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

½ teaspoon cinnamon

For the Cheesecake Filling:

16 oz cream cheese, softened

¾ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup ricotta cheese

½ cup mini chocolate chips

Zest of 1 orange (optional for added flavor)

For the Topping:

½ cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (adjust for consistency)

Mini chocolate chips for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal later.

    Prepare the Crust: In a medium bowl, mix together graham cracker crumbs, melted butter, granulated sugar, and cinnamon until well combined. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer. Bake in the preheated oven for 10 minutes. Remove and let cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the vanilla extract and mix well. Gradually add eggs, one at a time, mixing well after each addition. Fold in the ricotta cheese and combine until smooth.

        Add the Chocolate Chips: Gently fold in the mini chocolate chips and orange zest (if using) until evenly distributed throughout the mixture.

          Assemble the Bars: Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula. Bake in the preheated oven for about 30-35 minutes, or until the center is set and the edges are slightly puffed.

            Cool and Chill: Allow the cheesecake bars to cool in the pan at room temperature for about 15 minutes. Then, refrigerate for at least 4 hours or overnight for best texture.

              Prepare the Topping: In a small bowl, whisk together powdered sugar, vanilla extract, and milk until smooth. Adjust the milk as needed for desired consistency.

                Serve: Once fully chilled, lift the bars out of the pan using the parchment overhang. Cut into squares and drizzle the topping on each bar. Garnish with additional mini chocolate chips as desired.

                  Enjoy: Serve chilled and enjoy the delightful fusion of cannoli and cheesecake flavors!

                    Prep Time, Total Time, Servings: 20 minutes | 4 hours and 45 minutes | 16 bars