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If you're a fan of desserts, you're likely familiar with the indulgent nature of cheesecake and the rich, satisfying flavors of Italian cannoli. Imagine combining these two beloved treats into one heavenly dessert—this is where Cannoli Cheesecake Bars come into play. This delightful recipe is a tribute to both classic Italian pastries and creamy cheesecakes, resulting in a dessert that is as visually stunning as it is delicious.

Cannoli Cheesecake Bars Recipe

Indulge in the irresistible fusion of Cannoli and Cheesecake with these delectable Cannoli Cheesecake Bars! Perfect for any occasion, these bars combine a rich creamy filling flavored with ricotta, cream cheese, and chocolate chips, all nestled in a sweet graham cracker crust. Whether you’re entertaining guests or treating yourself, these bars are sure to impress. Dive into this easy recipe today and enjoy a slice of Italian dessert heaven! #CannoliCheesecakeBars #DessertLovers #BakingJoy #SweetTreats #ItalianDesserts
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

1 cup ricotta cheese

¾ cup granulated sugar

½ cup sour cream

2 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

½ cup mini chocolate chips

¼ cup chopped pistachios (optional, for topping)

For the cannoli topping:

½ cup powdered sugar

1 teaspoon vanilla extract

½ cup mini chocolate chips (for garnish)

Zest of 1 orange (optional)

Instructions
 

Prepare the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until combined.

        - Press the mixture firmly into the bottom of a greased 9x13 inch baking pan. Bake for 10 minutes, then remove and let cool.

          Make the Cheesecake Filling:

            - In a large bowl, beat the softened cream cheese and ricotta cheese with an electric mixer until smooth and creamy.

              - Add granulated sugar and mix on medium speed until fully incorporated, scraping down the sides as needed.

                - Add sour cream, eggs, vanilla extract, and almond extract, mixing until just combined.

                  - Fold in mini chocolate chips gently with a spatula.

                    Bake the Cheesecake Bars:

                      - Pour the cheesecake filling over the cooled crust, spreading it evenly.

                        - 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.

                          - Turn off the oven and leave the cheesecake bars inside for an additional hour to cool gradually. This will help prevent cracks.

                            Make the Cannoli Topping:

                              - In a small bowl, mix together the powdered sugar, vanilla extract, and orange zest (if using). Adjust the consistency with more sugar if needed.

                                - Once the cheesecake bars are cool, drizzle the cannoli topping over the surface.

                                  Chill and Serve:

                                    - Refrigerate the cheesecake bars for at least 4 hours, preferably overnight for best results.

                                      - Before serving, sprinkle with additional mini chocolate chips and pistachios, if desired. Cut into squares and enjoy!

                                        Prep Time: 20 minutes | Total Time: 6 hours | Servings: 12-16 bars