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Cannoli Cheesecake

Servings: 10 Slices
Prep Time: 25 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs 10 mins
Cannoli Cheesecake: Rich and creamy Italian cheesecake topped with plenty of chocolate chips. Your favorite Italian dessert in cheesecake


  • <b> For the Cannoli Cheesecake Crust </b>
  • 2 1/4 Cups About 16 Graham Crackers
  • 1/2 Cup Butter, Melted
  • 3 Tablespoons White Sugar
  • <b> For the Cannoli Cheesecake Filling </b>
  • 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
  • <b> For The Whipped Cream </b>
  • 1/2 Cup Heavy Cream
  • 5 Tablespoons Powdered Sugar
  • 3 Tablespoons Ricotta Cheese
  • 1 Teaspoon Vanilla Extract
  • Mini Chocolate Chips/Powdered Sugar for Garnish, If Desired


  • <b> For the Cannoli Cheesecake Crust </b>
  • 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).
  • <b> For the Cannoli Cheesecake Filling </b>
  • 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.
  • <b> For the Whipped Cream </b>
  • 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.
Course: Dessert
Cuisine: Italian
Author: Krystle
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