Cannoli Cheesecake
My cannoli cheesecake features an amazing cannoli cone crust filled with a rich and creamy cannoli filling. It tastes like your favorite Italian bakery treat in cheesecake form!
We love cannoli around here. In the past, I've shared a cannoli poke cake, a dip, cannoli pie, and cannoli cupcakes. But this cannoli cheesecake might be my favorite yet. It takes everything you love about the two desserts and combines them. I used a classic graham cracker crust amped up with cannoli shells. It adds great crunch and flavor.
Then it is filled with a creamy ricotta/mascarpone filling for authentic flavor. Finally, it's topped with sweetened whipped cream and chocolate chips. Chocolate chips are my favorite, but you could also use pistachios or even crumbled cannoli shells. You can even make it one day in advance for parties or birthdays.
❤️Why I Can't Get Enough Of This Cheesecake
- Unique Flavors: The ricotta and mascarpone provide a unique sweet and tangy flavor.
- Perfect Crust: Graham crackers provide stability, and the cannoli shells add great flavor and a bit of crunch.
- Smooth and Crack-Free Every Time: Follow my tips to prevent cracks and ensure your cheesecake comes out perfect every time.
Ingredient Notes and Shopping Tips
- Graham Crackers: I crushed mine in a plastic baggie with a rolling pin.
- Cannoli Shells: Look for these in the Italian aisle or grab some fresh from your local Italian bakery.
- If you can't find them an equal amount of crushed waffle cones would also work.
- Ricotta: I suggest using whole milk Ricotta for the creamiest texture. Look for it in the dairy section near the sour cream. If it seems particularly watery, you can drain it through cheesecloth before adding it to the recipe.
- Mascarpone: It contains more fat than typical American cream cheese.
- If you can't find it, you can use cream cheese, but the flavor and texture will not be the same.
- Chocolate Chips: Stick to the mini version so you don't get a big bite of cold, large chocolate chips.
FAQs
What If I Don't Have A Large Roasting Pan?
Large disposable aluminum pans, like the ones used for roasting turkeys, are affordable and can work well for a water bath.
️Krystle's Tips and Tricks️
- Use Room Temperature Ingredients: This helps ensure a smooth lump free cheesecake. Just sit everything out for around 15-20 minutes before you want to begin baking.
- Do not overbake: Cheesecake is done when the edges are set, but the center is still a little jiggly. It will continue to firm up as it cools.
- Don't skip the water bath: It will create steam to help your cheesecake cook evenly and stay moist. It also prevents cracks.
- Always use hot, not cold, water to avoid accidentally lowering your oven temperature.
- Avoid sudden temperature changes: Gradually cooling helps prevent cracks. Leave cheesecake in the oven for 30 minutes with the door closed and the oven turned off.
- Then leave it in for 30 more minutes with the door open.
- Cool completely before refrigerating.
- Keeping it away from drafts is also always a good idea.
No Peeking!
Avoid opening the oven door while baking for the same reasons mentioned above.
More Cheesecakes To Try
📖 Recipe
Ultimate Cannoli Cheesecake
Rich and creamy Italian cheesecake topped with plenty of chocolate chips. Your favorite Italian dessert in cheesecake
Print
Pin
Rate
Servings: 10 Slices
Calories: 614kcal
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Ingredients
For the Crust
- 1 Cup Graham Cracker Crumbs
- 1 Cup Cannoli Shells Crushed
- ½ Cup Butter Melted
- 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 Cinnamon Ground
- 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
- Mini Chocolate Chips/Powdered Sugar for Garnish If Desired
Don't lose this recipe. Pin for later!
Instructions
For the Crust
- Preheat oven to 325 degrees F. Line a 9 inch spring form pan with parchment paper. Spray sides with non stick cooking spray.
- In a medium bowl, mix graham crumbs, crushed cannoli shells, melted butter, and sugar until well combined. Press into the bottom of prepared pan.
- Bake for 10 minutes. Wrap pan in aluminum foil (we used a double layer).
For the Filling
- Reduce oven temperature to 300 degrees F.
- In a large bowl, combine ricotta cheese, mascarpone cheese, sugar, and flour until smooth and creamy. Stir in cinnamon, and vanilla extract.
- Add in eggs one at a time, until just combined. Do not over mix.
- Evenly spread batter into crust.
- Place spring form pan inside a large roaster filled with warm water. Water should only go about halfway up the pan.
- Bake for 105-115 minutes or until the edges are set. Turn off the oven, and leave cheesecake sit in oven for 30 minutes.
- Crack open over door, and leave cheesecake sit for another 30 minutes.
- Cool completely.
For the Whipped Cream
- In a large chilled bowl, use a chilled whisk to whip heavy cream, powdered sugar, ricotta cheese, and vanilla until stiff peaks form.
- Evenly spread whipped cream over cheesecake. Top with mini chocolate chips and powdered sugar if desired.
- Store in the refrigerator.
Notes
Ingredient Notes and Shopping Tips
- Cannoli Shells: Look for these in the Italian aisle or grab some fresh from your local Italian bakery.
- If you can't find them an equal amount of crushed waffle cones would also work.
- Ricotta: I suggest using whole milk Ricotta for the creamiest texture. Look for it in the dairy section near the sour cream. If it seems particularly watery, you can drain it through cheesecloth before adding it to the recipe.
- Do not overbake: Cheesecake is done when the edges are set, but the center is still a little jiggly. It will continue to firm up as it cools.
- Don't skip the water bath
- Avoid sudden temperature changes: Leave cheesecake in the oven for 30 minutes with the door closed and the oven turned off. Then leave it in for 30 more minutes with the door open.
- 4No peeking: Avoid opening the oven door while baking.
Nutrition
Calories: 614kcal | Carbohydrates: 48g | Protein: 13g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 171mg | Sodium: 315mg | Potassium: 133mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1302IU | Calcium: 213mg | Iron: 1mg
Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!
HI,
I just came across your blog and would Love to get your recipes, do you send out newsletters, so I can start getting your recipes.
Thank you.
Hugs,
Teresa
Hi Teresa!
I sure do! I'll add you to my list. Thanks for your interest 🙂
I baked mine until I knew it had hardened up around the edges and let it cool in the oven for an hour, and when I went to open the door, I noticed that it was a tent of brown. Is this normal?
Hi Whitney,
I'm not sure what you mean by a tent of brown? Can you please explain?
Smells SO delicious as you mix and bake it!! But, it makes TWO cheesecakes not one. Quite good, I can't wait to decorate it:) .
Your Cannoli Cheesecake recipe is an absolute delight! The clear instructions and vibrant descriptions made the baking process enjoyable. Can't wait to indulge in more of your culinary creations!
I have a sweet tooth but I haven't tried this cannoli cheesecake yet. It looks so good.
I pinned this recipe to make sometime soon for my husband and his Mom. They both love cannolis and this cheesecake is everything! Delish!
I would love to try this! It looks so good. Thanks for sharing your recipe.
I'm gonna have to run several miles to burn off how many slices I had. Zero self control with this LOL