Cannoli Cheesecake
Indulge in the luscious fusion of Italian and dessert decadence with this Cannoli Cheesecake! Combining the creamy, tangy richness of classic cheesecake with the distinct flavors of a traditional cannoli, this dessert features a buttery graham cracker crust and a filling made with ricotta and cream cheese, kissed with hints of cinnamon and vanilla. Mini chocolate chips add delightful bursts of texture, while a smooth water bath baking method ensures a crack-free, velvety finish. Perfectly garnished with a dusting of powdered sugar and optional mini cannoli shells, this dessert is as visually stunning as it is irresistibly delicious. Whether you’re hosting a dinner party or looking for the ultimate Italian-inspired treat, this Cannoli Cheesecake is sure to impress and satisfy.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 5 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 15 ounces Ricotta cheese
- 0.75 cups Granulated sugar
- 0.5 cups Powdered sugar
- 3 tablespoons All-purpose flour
- 3 Eggs
- 2 teaspoons Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 0.75 cups Mini chocolate chips
- 0.5 cups Heavy cream
- 2 tablespoons Powdered sugar (for garnish)
- 6 Mini cannoli shells (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside tightly with two layers of aluminum foil to prevent water from seeping in during the water bath.
In a medium bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and ricotta cheese together until smooth and creamy, about 2-3 minutes.
Add 3/4 cup of granulated sugar, 1/2 cup of powdered sugar, flour, and cinnamon. Beat on medium speed until fully incorporated.
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Do not overmix to avoid air bubbles.
Stir in vanilla extract and heavy cream until smooth. Gently fold in the mini chocolate chips.
Pour the filling over the crust in the prepared springform pan, smoothing out the top with a spatula.
Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this is the water bath method).
Carefully transfer the roasting pan to the oven. Bake the cheesecake for 65-70 minutes, or until the edges are set and the center is just slightly jiggly.
Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight before removing from the springform pan.
Before serving, dust the cheesecake lightly with powdered sugar and garnish with mini cannoli shells, if desired.
Nutrition Facts
Calories |
6297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 398.5 g | 511% | |
| Saturated Fat | 227.8 g | 1139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1552 mg | 517% | |
| Sodium | 3235 mg | 141% | |
| Total Carbohydrate | 556.5 g | 202% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 383.5 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1629 mg | 125% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1907 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
