Sweet Fusion: Cannoli Cheesecake Recipe for Dreamy Dessert Lovers

Cannoli cheesecake brings together two iconic Italian desserts in a mouthwatering fusion that’ll make your taste buds dance with pure delight.

Sweet ricotta creates a luxurious base for this incredible treat.

Crispy cannoli shells crumble perfectly into the creamy filling, adding delightful texture and crunch.

Mascarpone cheese intensifies the richness, making each bite incredibly smooth and indulgent.

Hints of orange zest and vanilla whisper subtle Mediterranean flavors throughout the dessert.

Powdered sugar and chocolate chips sprinkled on top provide a beautiful finishing touch that screams sophistication.

You won’t be able to resist this spectacular blend of classic flavors that promises to become your new favorite dessert.

Cannoli Cheesecake That Feels Like a Bakery Treat

• Combines the rich, velvety texture of classic cheesecake with the beloved Italian cannoli flavors, creating a dessert that's both sophisticated and comforting.
• Requires basic baking skills and simple ingredients, making it an impressive yet achievable dessert for home bakers of all levels.
• Perfect for special occasions like birthdays, holidays, or dinner parties, this cheesecake delivers a stunning presentation that will have everyone asking for seconds.
• Offers flexible topping options like chocolate chips and pistachios, allowing you to personalize the dessert to suit different tastes and dietary preferences.

Ingredients for Creamy Cannoli Cheesecake

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Sugar: Adds sweetness to the crust and helps bind the ingredients together.
• Unsalted Butter: Melted butter acts as a binding agent and creates a rich, cohesive crust.

• Cream Cheese: The primary ingredient that gives the cheesecake its signature creamy and tangy texture.
• Ricotta Cheese: Adds a light and smooth consistency to the traditional cheesecake filling.
• Sugar: Provides sweetness and balances the tanginess of the cheeses.
• Vanilla Extract: Enhances the overall flavor profile with its warm and aromatic notes.
• Eggs: Serve as a binding agent and help create a smooth, custard-like texture.
• Heavy Cream: Adds richness and contributes to the creamy consistency of the filling.

• Mini Chocolate Chips, Pistachios, Powdered Sugar: Provide a delightful crunch, nutty flavor, and a sweet finishing touch to the cheesecake.

Make Your Own Cannoli Cheesecake

Step 1: Craft a Crispy Crust

Preheat your oven to a cozy 325F (163C).

Grab a mixing bowl and combine graham cracker crumbs, sugar, and melted butter until they form a perfect sandy mixture.

Press this delightful blend firmly into the bottom of a springform pan.

Pop it in the oven and bake for 10 minutes, creating a golden, crunchy foundation.

Allow the crust to cool completely while you prepare the creamy filling.

Step 2: Whip Up a Dreamy Filling

In a spacious mixing bowl, blend softened cream cheese and ricotta until they become silky smooth.

Add sugar and vanilla extract, mixing until everything is perfectly combined.

Gently incorporate eggs one at a time, ensuring each is fully integrated before adding the next.

Slowly fold in heavy cream, creating a luxuriously creamy mixture that will make your taste buds dance.

Step 3: Bake to Perfection

Pour the velvety cheesecake batter into the cooled crust, spreading it evenly.

Slide the pan into the oven and bake at 325F for 55-60 minutes.

Look for a slight jiggle in the center that indicates it’s just set.

Once done, turn off the oven and crack the door open slightly.

Let the cheesecake rest in the warm oven for one hour, allowing it to cool gradually.

Step 4: Chill and Wait

Transfer the cheesecake to the refrigerator and let it rest for at least 4 hours, though overnight is even better.

This chilling time allows the flavors to meld and the texture to become perfectly creamy and firm.

Step 5: Add Delightful Finishing Touches

Before serving, sprinkle a generous handful of mini chocolate chips over the top.

For extra excitement, scatter some chopped pistachios and dust with a light snowfall of powdered sugar.

These final touches add crunch, flavor, and a touch of elegance to your magnificent cannoli cheesecake.

Tips to Get the Best Cannoli Cheesecake

• Gently incorporate eggs into the cheesecake mixture to prevent air bubbles and ensure a smooth, creamy texture.
• Use a water bath or place a pan of hot water on the bottom rack while baking to create humid environment and reduce surface cracks.
• Allow cream cheese, ricotta, and eggs to sit at room temperature for easier mixing and smoother consistency.
• Watch the cheesecake closely and remove from oven when center is slightly jiggly, as it will continue setting during cooling process.
• Dip a sharp knife in hot water and wipe dry before cutting each slice for clean, precise edges that showcase the creamy texture.

How to Store Cannoli Cheesecake Without Drying Out

• Store the cheesecake covered with plastic wrap or aluminum foil in the refrigerator for up to 5 days. Keep it in the springform pan to maintain its shape and prevent drying out.
• Wrap the entire cheesecake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Cut individual slices, wrap each separately in plastic wrap, then place in a freezer-safe container. Thaw individual portions in the refrigerator for 2-3 hours.
• Warm individual slices in the microwave for 15-20 seconds on low power. For best texture, let the slice sit at room temperature for 10-15 minutes before serving to soften slightly.

Pairing Ideas for Cannoli Cheesecake

• Elevate Classic Sicilian Flavors: Pair this decadent cannoli cheesecake with complementary beverages and accompaniments that enhance its rich profile.
• Sip Sweet Marsala Wine: Select a chilled Marsala wine to mirror the dessert's Italian roots, balancing the creamy cheesecake with its caramel and nutty undertones.
• Espresso Companion: Brew a strong, dark espresso that cuts through the cheesecake's richness, providing a bold contrast and traditional Italian coffee experience.
• Garnish with Candied Orange Peel: Add small strips of candied orange peel as a garnish, introducing a bright citrus note that complements the dessert's creamy texture and enhances the overall flavor complexity.

Creative Touches for Cannoli Cheesecake

• Gluten-Free Cannoli Cheesecake: Replace graham cracker crumbs with gluten-free almond flour or crushed gluten-free cookies for the crust. Ensure all ingredients are certified gluten-free.
• Vegan Cannoli Cheesecake: Swap cream cheese and ricotta with cashew-based cream cheese alternatives. Use coconut cream instead of heavy cream and replace eggs with silken tofu or commercial egg replacer.
• Low-Carb Cannoli Cheesecake: Substitute graham cracker crust with a mixture of almond flour and crushed nuts. Use a sugar substitute like erythritol or stevia to reduce carbohydrate content. Replace mini chocolate chips with sugar-free chocolate chips.
• Citrus-Infused Cannoli Cheesecake: Add orange or lemon zest to the cheesecake filling for a bright, tangy flavor. Incorporate candied citrus peel as a topping instead of traditional pistachios.

FAQs

• What makes this cheesecake different from traditional cheesecake?

This cannoli cheesecake combines classic Italian cannoli flavors with traditional cheesecake, using ricotta cheese and adding signature elements like mini chocolate chips and pistachios, creating a unique dessert that bridges two beloved treats.

• Can I use low-fat cream cheese and ricotta?

While you can use low-fat versions, full-fat cream cheese and ricotta will provide the best texture and richness. Low-fat alternatives might result in a less creamy and less smooth cheesecake.

• How do I prevent cracks in my cheesecake?

To prevent cracks, avoid overmixing the batter, bake at a consistent temperature, and use the water bath method. Letting the cheesecake cool slowly in the oven with the door slightly open helps prevent sudden temperature changes that cause cracking.

• Is this cheesecake suitable for people with nut allergies?

The recipe includes optional pistachios. If you have nut allergies, simply omit the pistachios. The cheesecake will still be delicious without them, maintaining its classic cannoli-inspired flavor profile.

Cannoli Cheesecake Recipe

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4.6 from 24 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Creamy Cannoli Cheesecake blends Sicilian dessert magic with classic cheesecake perfection, creating a luxurious fusion of ricotta, chocolate, and sweet cinnamon. Sweet-toothed guests will savor each delightful slice of this irresistible Italian-inspired treat.

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Ingredients

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Crust Ingredients:

• 1.5 cups (354 ml) graham cracker crumbs
• 2 tablespoons (30 ml) sugar
• 0.5 cup (118 ml) unsalted butter, melted

Filling Ingredients:

• 16 ounces (454 g) cream cheese, softened
• 15 ounces (425 g) ricotta cheese, drained
• 0.5 cup (100 g) granulated sugar
• 2 teaspoons (10 ml) vanilla extract
• 3 large eggs
• 1 cup (237 ml) heavy cream
• 0.25 cup (43 g) mini chocolate chips
• 0.25 cup (30 g) chopped pistachios (optional)

Topping Ingredients:

• Mini chocolate chips (optional)
• Powdered sugar (optional)

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Instructions

1. Craft a buttery foundation by blending graham cracker crumbs with sugar and melted butter, pressing firmly into a springform pan. Bake at 325F for 10 minutes until golden, then allow to cool completely.
2. In a spacious mixing bowl, whip cream cheese and ricotta until velvety smooth, eliminating any lumpy texture. Incorporate sugar and vanilla, stirring until harmoniously combined.
3. Introduce eggs individually into the cheese mixture, ensuring thorough integration after each addition. Gently fold in heavy cream, maintaining a silky consistency.
4. Carefully transfer the luxurious batter onto the prepared crust, spreading evenly to create a uniform surface. Position in the preheated 325F oven for 55-60 minutes, watching for a subtle jiggle in the center.
5. After baking, switch off the oven, leaving the door slightly ajar. Allow the cheesecake to gradually cool for one hour, preventing potential cracking.
6. Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to achieve optimal setting and flavor development.
7. Prior to serving, enhance the dessert with a delicate sprinkle of mini chocolate chips, crushed pistachios, and a light dusting of powdered sugar for a decorative and textural finish.

Notes

• Avoid overbeating the cream cheese mixture to prevent a dense, tough cheesecake texture that can crack during baking.
• Use room temperature ingredients to ensure smooth blending and a creamy, lump-free filling that incorporates evenly.
• Wrap the springform pan in aluminum foil to prevent water from seeping in during the water bath baking method, which helps create a silky, even bake.
• For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain the same delicious crust texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 460
• Sugar: 25 g
• Sodium: 300 mg
• Fat: 32 g
• Saturated Fat: 18 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 135 mg