Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups waffle cone crumbs ((about 10-12 cones) (or graham cracker crumbs))
  • 5 Tablespoons butter (melted)
  • 8 ounces ricotta cheese (room temperature (full fat preferably & strained overnight if needed, see notes))
  • 8 ounces mascarpone cheese (room temperature (full fat preferably & strained overnight if needed, see notes))
  • 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

Instruction

  • 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.