Cannoli Cheesecake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 tsp All-purpose flour
  • 3/4 cup Chocolate chips, mini
  • 5/8 tsp Salt
  • 23 tbsp Sugar
  • 1 tbsp Vanilla extract, pure

• Bread & Baked Goods

  • 1 Waffle cones

• Snacks

  • 15 Graham crackers

• Dairy

  • 4 tbsp Butter, unsalted
  • 2 8-oz. packages Cream cheese
  • 1 15-oz. container Ricotta cheese

Found on delish.com

Ingredients

• 15 graham crackers
• 3 tbsp. sugar
• 1/8 tsp. salt
• 4 tbsp. (1/2 stick) unsalted butter, melted
• 3/4 c. mini chocolate chips, plus more for garnish
• 1 tsp. all-purpose flour
• 2 8-oz. packages cream cheese, at room temperature
• 1 15-oz. container ricotta cheese, drained for several hours or overnight
• 1 1/4 c. sugar
• 1/2 tsp. salt
• 1 tbsp. pure vanilla extract
• 4 large eggs, room temperature
• Broken waffle cones, for garnish

Directions

• Make the Crust: Butter a 9 springform pan. Wrap bottom and sides of pan in a double layer of aluminum foil. Set a rack in middle of oven and preheat oven to 350 degrees F.In a food processor or blender, grind graham crackers into fine crumbs. Add sugar and salt and pulse to combine. Transfer to a medium bowl, add melted butter, and mix together until crumbs are evenly moist. Transfer crust to pan and press into bottom and about a third of the way up the sides. Freeze 10 minutes.Place pan on a baking sheet and bake crust 10 minutes. Set on a rack to cool. Reduce oven temperature to 325 degrees F.Make the Cheesecake: In a small bowl, toss mini chocolate chips with flour and set aside.Bring a medium saucepan of water to a boil.In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat cream cheese on medium, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add ricotta and beat, scraping down the bowl as necessary, until just combined, about 1 minute. Add sugar, salt, and vanilla and beat, until just combined, 30 seconds. Add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary.Pour about a third of cheesecake batter into the cooled crust and sprinkle with about a third of chocolate chips. Add another third of batter, followed by another third of chocolate chips. Add remaining batter, smooth top of cheesecake, and sprinkle with remaining chocolate chips. Place cheesecake in a deep roasting pan and set on the middle rack of the oven. Carefully pour enough boiling water into roasting pan to come about halfway up the sides of the springform pan. Bake until top is just starting to brown and crack, about 1 hour and 15 minutes. Turn off oven, prop door open with a wooden spoon, and let cheesecake slowly cool in water bath for 1 hour.Remove roasting pan and springform pan from oven and carefully lift springform pan out of the water and remove foil. Set cheesecake on a rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate at least 4 hours, but preferably overnight. When ready to serve, carefully remove sides of the springform pan. Refrigerate the cheesecake for up to 4 days.