Cannoli cheesecake is a creamy, decadent dessert that marries the best of two worlds: the luscious texture of cheesecake and the rich, sweet flavors of a classic Italian cannoli. Featuring ricotta and mascarpone cheeses, hints of cinnamon and orange, and a graham cracker or biscotti crust, this dessert is perfect for celebrations or as a show-stopping finale to any meal.
Why You’ll Love This Recipe
- Italian-inspired flavors: Combines the essence of cannoli with a creamy cheesecake.
- Elegant and indulgent: Perfect for special occasions or entertaining guests.
- Customizable: Add chocolate chips, pistachios, or your favorite toppings.
- Simple yet impressive: Easy to make but looks and tastes gourmet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham crackers or biscotti crumbs
- Granulated sugar
- Unsalted butter, melted
For the Cheesecake Filling:
- Ricotta cheese, well-drained
- Mascarpone cheese, softened
- Granulated sugar
- Eggs
- All-purpose flour
- Vanilla extract
- Orange zest
- Ground cinnamon
- Mini chocolate chips (optional)
Optional Toppings:
- Powdered sugar
- Crushed pistachios
- Chocolate chips or curls
- Whipped cream
Directions
Prepare the Crust:
- Preheat oven:
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust:
- In a bowl, mix graham cracker or biscotti crumbs with sugar and melted butter until evenly combined.
- Press the mixture into the bottom of the prepared pan to form an even layer. Chill in the refrigerator while preparing the filling.
Make the Cheesecake Filling:
- Beat the cheeses:
- In a large mixing bowl, beat the ricotta and mascarpone cheeses together until smooth and creamy.
- Add the sugar and flavorings:
- Mix in the granulated sugar, vanilla extract, orange zest, and cinnamon until fully incorporated.
- Incorporate the eggs:
- Beat in the eggs one at a time, mixing well after each addition.
- Add the flour:
- Gradually mix in the flour, ensuring there are no lumps. Fold in the mini chocolate chips if using.
Bake the Cheesecake:
- Pour and smooth:
- Pour the filling over the prepared crust, spreading it evenly.
- Bake:
- Place the springform pan on a baking sheet and bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- Cool:
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking. Then transfer to a wire rack to cool completely.
- Chill:
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
Serve:
- Decorate and serve:
- Dust with powdered sugar, sprinkle with pistachios or chocolate chips, and garnish with whipped cream if desired. Slice and serve chilled.
Servings and Timing
- Servings: Makes 12 slices
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Chill Time: 4 hours
- Total Time: 5 hours 30 minutes
Variations
- Chocolate crust: Use chocolate graham crackers or crushed chocolate cookies for the crust.
- Nutty twist: Add finely chopped pistachios or almonds to the crust for extra flavor.
- Berry topping: Serve with fresh strawberries, raspberries, or a berry compote.
- Gluten-free: Use gluten-free graham crackers or almond flour for the crust.
Storage
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cheesecake (unadorned) for up to 2 months. Thaw in the refrigerator before serving.
FAQs
1. Can I use cream cheese instead of mascarpone?
Yes, cream cheese is a good substitute for mascarpone, though mascarpone offers a more authentic Italian flavor.
2. How do I prevent the cheesecake from cracking?
Avoid overmixing the batter, bake in a water bath, and cool gradually in the oven.
3. Can I skip the mini chocolate chips?
Yes, the chocolate chips are optional, but they add a classic cannoli touch.
4. What’s the best way to drain ricotta?
Place the ricotta in a cheesecloth-lined sieve over a bowl and refrigerate for a few hours to remove excess moisture.
5. Can I make this ahead of time?
Yes, cannoli cheesecake tastes even better the next day, so making it ahead is ideal.
6. Do I need a springform pan?
A springform pan is recommended for easy removal, but you can use a deep pie dish or cake pan if necessary.
7. How do I slice the cheesecake neatly?
Use a sharp knife dipped in warm water, wiping it clean between each slice.
8. Can I add other flavors?
Yes, almond extract, espresso powder, or lemon zest make excellent additions.
9. What pairs well with cannoli cheesecake?
Serve with coffee, espresso, or a dessert wine like Moscato for a perfect pairing.
10. Can I decorate with full-sized cannoli?
Yes, place mini cannoli or broken cannoli shells on top for a dramatic presentation.
Conclusion
Cannoli cheesecake is a rich, flavorful dessert that combines the creaminess of cheesecake with the sweet, spiced notes of a traditional cannoli. Whether you’re serving it at a holiday dinner or as a decadent treat, this dessert is sure to impress. Customize it with your favorite toppings and enjoy a slice of Italian-inspired indulgence!
Print
Cannoli Cheesecake
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 70 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Cannoli Cheesecake is a rich and creamy dessert that combines the classic flavors of cannoli with the luxurious texture of cheesecake. Featuring ricotta, mascarpone, and hints of citrus, this dessert is baked to perfection on a crunchy cookie crust and topped with chocolate chips for a decadent treat.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (or crushed cannoli shells)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz ricotta cheese, drained if watery
- 8 oz mascarpone cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 tbsp orange zest
- 2 tbsp all-purpose flour
- 1/2 cup mini chocolate chips
For Topping:
- Powdered sugar, for dusting
- Additional mini chocolate chips
- Crushed pistachios (optional)
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix the graham cracker crumbs (or cannoli shell crumbs), sugar, and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then let cool while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the ricotta cheese and mascarpone cheese together until smooth.
- Add the sugar and mix until well combined.
- Beat in the eggs, one at a time, followed by the vanilla extract, almond extract (if using), and orange zest.
- Add the flour and mix until just combined. Fold in the mini chocolate chips gently.
- Assemble and Bake:
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Bake in the preheated oven for 60–70 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Chill:
- Refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
- Decorate and Serve:
- Dust the top of the cheesecake with powdered sugar and sprinkle with additional mini chocolate chips and crushed pistachios if desired.
- Slice and serve!
Notes
- Ensure the ricotta is well-drained to avoid a watery cheesecake. Use a cheesecloth or fine strainer if needed.
- For extra flavor, drizzle with chocolate ganache or serve with whipped cream.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.