Cannoli Cheesecake Bars Recipes

CANNOLI CHEESECAKE BARS

Steps:

• 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 30-45 minutes or until slightly golden brown around edges and nearly set in center. (This cheesecake should bake in about 30-35 minutes but I have updated time based on reader results. Pan size or recipe changes will also affect baking time.)
• 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.

NO-BAKE CHOCOLATE CHIP CANNOLI CHEESECAKE

Steps:

• Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.

MASCARPONE CANNOLI CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Pulse the biscotti to fine crumbs in a food processor. Drizzle in the butter, add the salt and pulse until the mixture has the texture of wet sand. Press into the bottom of a 9-inch springform pan.
• Bake for 8 minutes, until the crust smells toasted and is beginning to brown. Set aside to cool while you make the filling. Reduce the oven temperature to 325 degrees F.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the salt, vanilla and lemon zest; beat on medium speed until combined. Add the eggs, one at a time, beating after each addition until just combined. Scrape down the sides of the bowl and mix again. Remove the bowl from the mixer and fold in the chocolate chips.
• Pour the cream cheese mixture over the crust and spread evenly. Bake for 45 minutes, or until the center of the cake still moves just slightly.
• Allow the cheesecake to cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Run a knife around the edge of the pan before releasing the collar.
• Top each slice of cheesecake with a spoonful of cherries, if using.

CANNOLI CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly grease paper and sides of the pan with cooking spray.
• Stir graham cracker crumbs, melted butter, 3 tablespoons sugar, and 1/4 teaspoon cinnamon together in a medium bowl until well combined. Pour graham cracker crumb mixture into the prepared pan and press firmly into the bottom and sides to create a crust.
• Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove pan from the oven and set aside to cool completely at room temperature, about 30 minutes. Wrap the outsides of the pan tightly with aluminum foil; set aside.
• Reduce oven temperature to 300 degrees F (150 degrees C).
• Beat ricotta, mascarpone, 1 cup sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Add 1 tablespoon vanilla extract, lemon zest, and remaining 1 teaspoon cinnamon and continue beating on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.
• Pour batter into the prepared crust. Place the springform pan in a large baking dish and carefully fill baking dish halfway with water.
• Bake in the preheated oven until edges are set and center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off and crack the oven door open slightly to allow cheesecake to cool slowly, about 1 hour. Remove the baking pan from the oven and remove the springform pan from the baking pan; remove aluminum foil.
• Transfer cheesecake to a refrigerator and chill, uncovered, until completely firm, at least 4 hours, or up to 8 hours. When cheesecake is completely chilled, remove from the refrigerator and carefully remove springform pan.
• Beat cream, powdered sugar, and 1/2 teaspoon vanilla extract together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Increase speed to high and continue beating until stiff peaks develop, about 1 minute.
• Spread whipped cream mixture on top of cheesecake using a spatula; sprinkle chocolate chips evenly on top of whipped cream. Slice cheesecake into 12 slices; serve immediately.

NANCY'S FAMOUS CANNOLI CREAM CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees. Line the bottom of a 9 inch spring form pan with aluminum foil and spray lightly with baking spray.
• 2. To make crust: Combine 1 cup crushed cannoli shells (use 6 large or 12 mini's to equal approximately 1 1/4 cups, crushed), 1 tablespoon unsweetened cocoa powder, 1 tablespoon sugar, and 1/4 cup melted butter. Pat into bottom of prepared pan. Set aside.
• 3. To make filling: In large mixer bowl, using paddle attachment, beat until smooth, 3 packages softened cream cheese, 1 1/2 cups, plus 2 tablespoons sugar, and 1/2 cup heavy cream. Add in eggs, orange zest, vanilla and ricotta. Mix until well incorporated. Fold in chocolate chips. Pour batter over crust in prepared pan, and bake for approximately 60-70 minutes ( oven temperatures may vary), until filling is set.
• 4. Cool to room temperature, then chill in refrigerator at least 2 hours or overnight.
• 5. Before serving, remove sides from pan, and peel off aluminum foil from bottom and place cheesecake on serving platter or cake plate, Garnish with remaining 1/4 cup crushed cannoli shells,1/4 cups mini chocolate chips, 1/4 cup sifted powdered sugar, and additional orange zest, if desired. Store in refrigerator.