Preheat & Prep Pan:

Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

Make the Crust:

In a bowl, mix crushed waffle cone crumbs with melted butter until combined. Press evenly into the bottom of the prepared pan. Set aside.

Beat the Cheese Mixture:

In a large mixing bowl, combine ricotta, mascarpone, and sugar. Beat on medium speed until smooth and well blended. Make sure the cheeses are at room temperature to avoid lumps.

Add Wet Ingredients:

Add eggs one at a time, beating well after each addition. Stir in vanilla, orange zest, and cinnamon until fully incorporated.

Spread & Top:

Pour the filling over the crust and spread into an even layer. Sprinkle chocolate chips evenly over the top.

Bake Until Set:

Bake for 30–40 minutes, or until the edges are golden brown and the center is nearly set with only a slight jiggle. Avoid overbaking.

Cool & Chill:

Let cool completely at room temperature, then refrigerate for at least 4–6 hours, or overnight for best results. For cleaner slices, freeze for 1–2 hours before cutting.

Slice & Serve:

Lift the bars from the pan using the parchment paper overhang. Cut into squares or rectangles. Dust with powdered sugar if desired.