1. Recipes

How to Make Cannoli Cheesecake - A Step-by-Step Guide

If you love the creamy richness of traditional cannoli filling and the indulgent decadence of cheesecake, then you're in for a treat with this Cannoli Cheesecake recipe. This dessert combines the best of both worlds, with a luscious and creamy cheesecake base that's topped with a generous layer of cannoli filling, complete with chocolate chips and a sprinkle of powdered sugar. It's a delightful twist on the classic Italian dessert and is sure to be a hit at any gathering or special occasion.<...

Read more Snack recipes

Ingredients

  • cooking spray
  • 2 ¼ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 3 tablespoons white sugar
  • ¼ teaspoon ground cinnamon
  • 2 cups whole-milk ricotta cheese
  • 1 ½ cups mascarpone cheese
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon lemon zest
  • 4 large eggs, at room temperature
  • ½ cup cold heavy whipping cream
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cup miniature chocolate chips

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr 55 mins
  • Additional Time: 4 hrs 30 mins
  • Total Time: 7 hrs
  • Servings: 12
  • Yield: 1 9-inch cheesecake

  • Make the crust: Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly spray paper and sides of the pan with cooking spray.
  • Stir graham cracker crumbs, melted butter, sugar, and cinnamon together in a medium bowl until well combined. Press mixture firmly into the bottom and sides of the prepared pan.
  • Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
  • Let crust cool to room temperature, about 30 minutes, then wrap the outsides of the pan tightly with aluminum foil.
  • Make the filling: Beat ricotta, mascarpone, sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Mix in vanilla, cinnamon, and lemon zest on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.
  • Pour batter into the prepared crust. Place the springform pan in a large baking dish, then carefully fill the baking dish halfway with water.
  • Bake in the preheated oven until the edges are set and the center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off, crack the door open slightly, and let cheesecake cool slowly, about 1 hour. Remove from the oven; transfer the springform pan to a wire rack and remove the foil.
  • Chill cheesecake, uncovered, in the refrigerator until completely firm, at least 4 hours, then carefully remove the springform pan.
  • Make the topping: Beat cream, powdered sugar, and vanilla together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Continue beating on high speed until stiff peaks develop, about 1 minute.
  • Spread topping over cheesecake, then sprinkle with chocolate chips.

    • Nutrition

    480 cal.

    • Total Fat: 32g
    • Saturated Fat: 17g
    • Cholesterol: 143mg
    • Sodium: 240mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 1g
    • Protein: 10g
    • Vitamin C: 0mg
    • Calcium: 169mg
    • Iron: 1mg
    • Potassium: 120mg

    Categories

    Italian recipes
    Dessert recipes
    Cheesecake recipes
    Pastry recipes
    Sweet recipes