Cannoli Cheesecake Bars

Ingredients

• 1 1/2 cups waffle cone crumbs (about 10-12 cones)
• 5 Tablespoons butter melted
• 8 ounces ricotta cheese room temperature (full fat preferably)
• 8 ounces mascarpone cheese room temperature (full fat preferably)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon fresh orange zest
• 1/4 teaspoon ground cinnamon
• 3/4 cup mini chocolate chips
• Optional: powdered sugar

Instructions

• Preheat oven to 350 degrees F. Line the bottom and two sides of 9x9-inch square baking pan with parchment paper if desired.
• In a medium mixing bowl, mix together the cone crumbs and butter. Press mixture into bottom of the prepared baking pan to form a thin even crust.
• In a large mixing bowl beat together ricotta, mascarpone, and granulated sugar until well combined with an electric mixer on medium speed. Beat in eggs one at a time. Then beat in vanilla, orange, and cinnamon.
• Pour cheesecake filling on top of crust and spread to form an even layer. Sprinkle chocolate chips on top of cheesecake filling.
• Bake cheesecake at 350 degrees F for about 30-35 minutes or until slightly golden brown around edges and nearly set in center. Remove from oven, cool then refrigerate for about 4-6 hours or overnight. You can also freeze for easier slicing.
• Slice cheesecake into 8 large bars (or any shape/size) and sprinkle with powdered sugar if desired. Store cheesecake bars in freezer or refrigerator.

Notes

SNAPPY TIPS: To make the waffle cone crumbs you can place the cones in a food processor and process until crumbs or place in a sealable bag and crush with a rolling pin. Line the pan and two sides with parchment paper (or well-greased aluminum foil) for easy removal of cheesecake and to cut into slices.

SNAPPY SUBSTITUTIONS: Instead of waffle cones you can use sugar cone or graham cracker crumbs. Instead of chocolate chips, you could use chopped nuts or a combo of chocolate chips and nuts.
The article adopted from here