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Cannoli Cheesecake

Delightful Cannoli Cheesecake with a Crunchy Cone Crust

This Cannoli Cheesecake combines the classic flavors of cannoli with the creamy texture of cheesecake, creating a delightful dessert that is perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 55 minutes
Chilling Time 4 hours
Total Time 6 hours 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Swap for crushed gluten-free cookies for a gluten-free version.
  • 1 cup Crushed Cannoli Shells Use crushed waffle cones as an alternative if needed.
  • 5 tablespoons Butter (melted) Binds the crust ingredients together.
  • 1/4 cup Sugar Granulated white sugar is preferred.
For the Filling
  • 1 cup Ricotta Cheese Ensure it’s fresh for optimal flavor and texture.
  • 1 cup Mascarpone Cheese Can be substituted with cream cheese if necessary.
  • 1/4 cup All-Purpose Flour Can be omitted for a gluten-free option.
  • 1 teaspoon Cinnamon (ground) Enhances the flavor profile.
  • 1 teaspoon Vanilla Extract Opt for high-quality extract for the best taste.
  • 4 large Eggs Add one at a time for a smooth batter.
  • 1 cup Heavy Cream Used for topping to enhance creaminess.
  • 1/4 cup Powdered Sugar Sweetens the whipped topping.
For the Garnish
  • 1/4 cup Mini Chocolate Chips Optional; adds sweetness.
  • 1/4 cup Chopped Pistachios Optional; introduces a nutty flavor.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • roasting pan
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. In a large mixing bowl, combine graham cracker crumbs, crushed cannoli shells, melted butter, and sugar. Mix until resembling wet sand and press into the bottom of the pan.
  3. Bake for 10 minutes until lightly golden, then set aside to cool and wrap the bottom in aluminum foil.
  4. Lower the oven temperature to 300°F (150°C). Blend ricotta cheese, mascarpone cheese, sugar, and flour in a mixing bowl until smooth.
  5. Add the eggs one at a time, mixing until just combined. Pour the batter over the cooled crust.
  6. Prepare a water bath by placing the springform pan in a larger roasting pan filled with warm water halfway up the sides.
  7. Bake for 105 to 115 minutes until edges are set and the center is slightly jiggly.
  8. Turn off the oven and leave the cheesecake inside for 30 minutes.
  9. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  10. Before serving, whip the heavy cream with powdered sugar until stiff peaks form and spread evenly over the cheesecake.
  11. Garnish with mini chocolate chips or chopped pistachios as desired, slice, serve, and enjoy!

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 8gFat: 25gSaturated Fat: 15gCholesterol: 120mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

For the best texture, ensure the ricotta is fresh and that you use a water bath to prevent cracks while baking.

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