Cannoli Cheesecake Bars: A Delicious Fusion of Two Classics

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 0.25 cups granulated sugar
• 16 oz cream cheese, softened
• 1 cups ricotta cheese
• 0.75 cups granulated sugar
• 0.5 cups sour cream
• 2 large eggs
• 1 tsp vanilla extract
• 0.5 tsp almond extract
• 0.5 cups mini chocolate chips
• 0.25 cups chopped pistachios (optional, for topping)
• 0.5 cups powdered sugar
• 1 tsp vanilla extract
• 0.5 cups mini chocolate chips (for garnish)
• 1 Prise Zest of 1 orange (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until combined.
3. Press the mixture firmly into the bottom of a greased 9x13 inch baking pan. Bake for 10 minutes, then remove and let cool.
4. In a large bowl, beat the softened cream cheese and ricotta cheese with an electric mixer until smooth and creamy.
5. Add granulated sugar and mix on medium speed until fully incorporated, scraping down the sides as needed.
6. Add sour cream, eggs, vanilla extract, and almond extract, mixing until just combined.
7. Fold in mini chocolate chips gently with a spatula.
8. Pour the cheesecake filling over the cooled crust, spreading it evenly.
9. Bake in the preheated oven for about 30-35 minutes or until the center is set and slightly jiggles. The edges should be slightly golden.
10. Turn off the oven and leave the cheesecake bars inside for an additional hour to cool gradually. This will help prevent cracks.
11. In a small bowl, mix together the powdered sugar, vanilla extract, and orange zest (if using). Adjust the consistency with more sugar if needed.
12. Once the cheesecake bars are cool, drizzle the cannoli topping over the surface.
13. Refrigerate the cheesecake bars for at least 4 hours, preferably overnight for best results.
14. Before serving, sprinkle with additional mini chocolate chips and pistachios, if desired. Cut into squares and enjoy!