Cannoli Cheesecake Recipe | A Complete Guide
Looking for a dessert that combines the creamy charm of cheesecake with the rich, sweet flavors of a classic Italian pastry? This Cannoli Cheesecake recipe brings you the best of both worlds. It’s the perfect fusion of a traditional New York-style cheesecake and the beloved cannoli, featuring smooth ricotta filling, hints of citrus, and mini chocolate chips throughout.
Whether you’re hosting a dinner party, celebrating a holiday, or simply craving something indulgent, this cannoli cheesecake delivers elegance and comfort in every bite. The graham cracker crust adds a buttery crunch, while the filling stays light and fluffy, just like a true cannoli.
If you love Italian desserts, this Cannoli Cheesecake recipe is a must-try. It’s easy enough for home bakers and impressive enough to wow any crowd. Once you slice into this luscious treat, don’t be surprised if it disappears faster than you expected!
Giusto Sapore Sicilian Cannoli Shells (48 Pics)
Ingredients Of Cannoli Cheesecake Recipe
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cannoli Cheesecake Filling:
- 16 oz ricotta cheese (well-drained)
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Zest of 1 orange (optional for a citrus note)
- 1 cup mini chocolate chips
For the Topping (Optional):
- ½ cup mini chocolate chips
- Powdered sugar for dusting
- Chopped pistachios or crushed cannoli shells for garnish
Required Tools and Equipment
To make this Cannoli Cheesecake recipe with ease and precision, gather the following tools and equipment before you begin:
- 9-inch springform pan (essential for easy release)
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer (for smooth, creamy filling)
- Rubber spatula (for folding in ingredients)
- Measuring cups and spoons
- Microplane or zester (for orange zest)
- Fine mesh strainer or cheesecloth (to drain ricotta properly)
- Baking sheet (to place under the springform pan and catch any drips)
- Aluminum foil (to wrap the pan if using a water bath)
- Cooling rack (to let the cheesecake cool evenly)
DOBBOR Electric Stand mixer (Cake Equipment)
Cannoli Cheesecake Recipe (Step by Step Guide)
Prepare the Ricotta Cheese
Start by draining the ricotta cheese to remove excess moisture. Place it in a fine mesh strainer or wrap it in cheesecloth and set over a bowl. Let it drain for at least 30 minutes, or up to an hour for best results. This step helps achieve a creamy, dense texture in the cheesecake.
Preheat the Oven and Prepare the Pan
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray. If using a water bath, wrap the bottom of the pan tightly with aluminum foil to prevent leaks during baking.
Make the Graham Cracker Crust
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan and slightly up the sides. Bake the crust for 8–10 minutes, then let it cool while you prepare the filling.
Mix the Ricotta and Cream Cheese
In a large bowl, beat the drained ricotta and softened cream cheese using an electric mixer. Mix on medium speed until the mixture is smooth and well combined. This should take about 2–3 minutes. Scrape down the sides of the bowl as needed.
Add Sugar, Flour, and Flavorings
Add granulated sugar, all-purpose flour, vanilla extract, cinnamon, and orange zest to the cheese mixture. Continue beating until everything is smooth and fully incorporated. The mixture should look creamy and slightly thick.
Beat in the Eggs
Add the eggs one at a time, beating on low speed after each addition just until blended. Avoid overmixing, as this can introduce too much air into the batter and lead to cracks during baking.
Fold in the Mini Chocolate Chips
Use a rubber spatula to gently fold in the mini chocolate chips. Stir just enough to distribute them evenly throughout the batter without deflating the mixture.
Pour Filling into the Crust
Pour the prepared cheesecake batter over the cooled crust in the springform pan. Use a spatula to smooth out the top and ensure it’s evenly spread.
Bake the Cheesecake
Place the pan on a baking sheet and bake for 60–70 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that can cause cracking.
Chill and Garnish Before Serving
Remove the cheesecake from the oven and transfer it to a wire rack. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Before serving, garnish with extra mini chocolate chips, a dusting of powdered sugar, and optional chopped pistachios or crushed cannoli shells.
Make-Ahead Tips
This Cannoli Cheesecake recipe is perfect for preparing in advance, making it a convenient dessert for holidays, special events, or dinner parties. You can prepare the entire cheesecake up to two days ahead. After baking and cooling it completely, cover the cheesecake tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh, rich, and creamy without losing its texture.
If you’d like to make components ahead separately, prepare the crust and filling the night before. Store the crust covered at room temperature and keep the filling in the refrigerator. When you’re ready to bake, simply pour the filling into the crust and continue with the baking process. This saves time and reduces last-minute stress.
Garnishes such as powdered sugar, mini chocolate chips, or pistachios are best added just before serving. This ensures the toppings remain fresh and visually appealing, enhancing both texture and presentation.
FAQs
1. Can I use mascarpone instead of cream cheese?
Yes, you can substitute mascarpone for cream cheese if you want a slightly richer and more traditional Italian flavor. Just make sure it’s at room temperature for easy blending. Keep in mind that mascarpone is softer, so your cheesecake may be a bit creamier and slightly less firm.
2. Do I need to use a water bath when baking this cheesecake?
A water bath isn’t required but is highly recommended to help prevent cracks and ensure even baking. If you don’t want to use one, simply place a pan of hot water on the lower rack of your oven while the cheesecake bakes to create steam.
3. How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center jiggles slightly when you gently shake the pan. It will continue to set as it cools. Avoid overbaking, as that can cause cracks or dryness.
4. Can I freeze Cannoli Cheesecake?
Yes, Cannoli Cheesecake freezes very well. Once fully cooled and chilled, wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. To serve, thaw in the refrigerator overnight and garnish before slicing.
5. What can I use instead of graham crackers for the crust?
If you don’t have graham crackers, try crushed biscotti, vanilla wafers, or even cannoli shells for a fun twist. Just keep the proportions of crumbs, sugar, and butter similar for the right consistency.
Conclusion
This Cannoli Cheesecake recipe is a delightful twist on two beloved desserts, combining the smooth richness of cheesecake with the classic Italian flavors of a cannoli. It’s creamy, sweet, and full of texture, thanks to the ricotta cheese, mini chocolate chips, and buttery crust. Whether you’re baking for a special gathering or just treating yourself, this dessert is sure to impress. With make-ahead convenience and plenty of room for personal touches, it’s a recipe you’ll want to keep in your rotation. Serve it chilled, slice it generously, and enjoy every bite of this indulgent masterpiece.
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