Cannoli Cheesecake
Cannoli Cheesecake: Rich and creamy Italian cheesecake topped with plenty of chocolate chips. Your favorite Italian dessert in cheesecake form!
Holy Cannoli…
Once upon a time…
There was a dashing young cannoli who met a lovely cheesecake gal. The result is this decadently delicious recipe.
It takes everything you love about the desserts and combines them. You have a classic graham cracker crust filled with creamy ricotta/mascarpone filling. Then it’s topped with sweetened whipped cream and chocolate chips!
More Cannoli Inspired Treats:
Cannoli Cheesecake
Author: Krystle
Recipe type: Dessert
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 10 Slices
Cannoli Cheesecake: Rich and creamy Italian cheesecake topped with plenty of chocolate chips. Your favorite Italian dessert in cheesecake
Ingredients
- For the Cannoli Cheesecake Crust
- 2¼ Cups (About 16 Graham Crackers)
- ½ Cup Butter, Melted
- 3 Tablespoons White Sugar
- For the Cannoli Cheesecake 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
Instructions
- For the Cannoli Cheesecake 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, 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 Cannoli Cheesecake 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.
Cannoli Cheese Adapted via Life Love Sugar
Cannoli Cheesecake Tips:
- Don’t be tempted to skip the water bath, or leaving the cheesecake in the oven. These steps will help your cheesecake cook evenly, and prevent cracking.
- I’ve also made this cheesecake topped with pistachios. They add great salt/crunch.
Cannoli Cheesecake Trivia Tidbit:
- The singular form of Cannoli is Cannolo.
Craving more cheesecake?
Cannoli Desserts From Blogs I Heart:
Deconstructed Cannoli via Chez Us
Cannoli Cones via Eat Drink Love
Cannoli Dip via Cooking Classy
How far in advance can this be made? Is it possible to freeze the cheesecake and defrost a few weeks later and add the topping? I would love to make this for a friend’s retirement party, but I will be out of town for several days prior to the event.
I would say no more than 2 days in advance. You can certainly freeze cheesecake!