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
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Servings: 10 Slices
Calories: 614kcal
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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
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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
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Did you start with the ricotta and mascarpone at room temperature as well or just the eggs?
Room temp is best to help prevent cracking.
Hi there!
Do you allow your cheesecake filling ingredients to get to room temperature before you mix them?
Thanks!
Hi Natalie,
Yes you can, this helps prevent cracking.
This is a bomb! Everyone in the house would surely love this!
Great when I am craving something sweet!
This is my new favorite cheesecake! The ricotta filled makes it taste like cannoli filling.
Cannoli is my most favorite dessert! This cheesecake is a must try for sure!
I'm making this cheesecake tonight for dessert. I'm extremely excited about it. I love cheesecake but my other recipe has gotten so boring.
Hands down one of my favorite cheesecake recipes. I could not get enough it was so tasty!
I’m made this yesterday and it was SO good.
Do you drain your ricotta for any period of time before making this cheesecake or do you just use it our of the container? Are you using whole milk or skim ricotta?
Hi Aaron!
I used whole milk, and since mine didn't have excess water I did not drain. If yours sees more on the liquid side, I would probably drain in a strainer with cheesecloth.
To Aaron:
You should drain the ricotta 8 hours. Do so through a cheesecloth in a colander in the fridge.
To Aaron:
You should use whole milk ricotta. Plan on 8 hours to drain through a cheesecloth in a colander in the fridge.
Hi Tony!
Thanks for being the MVP and jumping in to help! 🙂 We appreciate you!
What a wonderful twist ! Perfetto !
I am not able to get mascarpone cheese ,what can I replace it with?
Hi Camille!
You could use all cream cheese instead.
Canoli Cheesecake ?!? My oh my ! Tell me you deliver, PLEASE ! 🙂
I wish <3
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!
Oh dear! Thank you!