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5 from 54 votes

Ultimate Cannoli Cheesecake

Rich and creamy Italian cheesecake topped with plenty of chocolate chips. Your favorite Italian dessert in cheesecake
Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Servings 10 Slices
Calories 614kcal
Author Krystle Smith

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

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.
Tips and Tricks
  1. 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.
  2. Don't skip the water bath
  3. 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.
  4. 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