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Cannoli Cheesecake

Cannoli Cheesecake

Cannoli Cheesecake is a delightful dessert that beautifully marries the creamy, tangy richness of cheesecake with the spiced, citrusy sweetness of cannoli. Perfect for any occasion, it offers endless customization options to suit different tastes and dietary preferences.
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Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Servings 10

Ingredients
  

For the Crust:

  • 1 cup graham cracker crumbs
  • 1 cup crushed cannoli shells
  • ½ cup melted butter
  • 3 tablespoons white sugar

For the Filling:

  • 20 ounces ricotta cheese
  • 12 ounces mascarpone cheese
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 4 eggs

For the Whipped Cream:

  • ½ cup heavy cream
  • 5 tablespoons powdered sugar
  • 3 tablespoons ricotta cheese
  • 1 teaspoon vanilla extract

Garnish (optional):

  • Mini chocolate chips or powdered sugar

Instructions
 

For the Crust

  • Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and spray the sides with non-stick cooking spray.
  • In a medium bowl, combine graham cracker crumbs, crushed cannoli shells, melted butter, and sugar. Mix until well combined.
  • Press the mixture evenly into the bottom of the prepared pan.
  • Bake for 10 minutes. Remove and wrap the outside of the pan with aluminum foil, using a double layer for extra protection.

For the Filling

  • Reduce the oven temperature to 300°F (149°C).
  • In a large bowl, mix together the ricotta cheese, mascarpone cheese, sugar, and flour until smooth and creamy.
  • Stir in the cinnamon and vanilla extract.
  • Add the eggs one at a time, mixing gently until just combined. Avoid overmixing.
  • Pour the batter evenly over the crust.
  • Place the springform pan inside a large roasting pan. Fill the roasting pan with warm water until it reaches halfway up the sides of the springform pan.
  • Bake for 105-115 minutes, or until the edges are set. Turn off the oven and let the cheesecake sit inside for 30 minutes.
  • Crack the oven door open and allow the cheesecake to sit for another 30 minutes.
  • Cool Completely.

For the Whipped Cream

  • In a large chilled bowl, use a chilled whisk to whip the heavy cream, powdered sugar, ricotta cheese, and vanilla extract until stiff peaks form.
  • Spread the whipped cream evenly over the cooled cheesecake.
  • Top with mini chocolate chips and a dusting of powdered sugar, if desired.
  • Store the cheesecake in the refrigerator.

Notes

Ingredient Notes and Shopping Tips
  • Cannoli Shells: Check the Italian aisle at your grocery store or pick up fresh ones from a local Italian bakery. If unavailable, an equal amount of crushed waffle cones can be used as a substitute.
  • Ricotta: For the creamiest texture, use whole milk ricotta. You can typically find it in the dairy section near the sour cream. If the ricotta seems overly watery, drain it through cheesecloth before using it in the recipe.
Tips and Tricks
  • Avoid Overbaking: The cheesecake is ready when the edges are set, but the center still has a slight jiggle. It will firm up fully as it cools.
  • Don’t Skip the Water Bath: This step helps prevent cracks and ensures even baking.
  • Prevent Sudden Temperature Changes: After baking, turn off the oven and leave the cheesecake inside for 30 minutes with the door closed. Then, leave it for another 30 minutes with the door open.
  • No Peeking: Refrain from opening the oven door while the cheesecake is baking to maintain a consistent temperature