Here’s an Amazing Cannoli Cheesecake recipe that blends the creamy richness of cheesecake with the classic Sicilian flavors of a cannoli. It’s got a graham cracker or biscotti crust, a ricotta-mascarpone filling, hints of orange zest and cinnamon, and mini chocolate chips throughout. Perfect for a holiday or any special occasion.
🧁 Amazing Cannoli Cheesecake Recipe
📏 Yield:
One 9-inch cheesecake (10–12 servings)
⭐ Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (or crushed biscotti)
- ¼ cup granulated sugar
- ½ tsp cinnamon
- 6 tbsp unsalted butter, melted
For the Filling:
- 2 cups ricotta cheese (whole milk, well-drained*)
- 1 cup mascarpone cheese (room temperature)
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- Zest of 1 orange (or lemon)
- 1 tsp cinnamon
- 4 large eggs
- ¾ cup mini chocolate chips
For Topping (optional):
- Powdered sugar for dusting
- Extra mini chocolate chips or chopped pistachios
- Sweetened whipped cream or mascarpone topping
🔪 Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl until well combined.
- Press mixture into the bottom (and slightly up the sides) of a 9-inch springform pan.
- Bake for 8–10 minutes, then let cool while you make the filling.
2. Prepare the Filling:
- In a large bowl, beat ricotta until smooth (if it’s grainy, you can blend it in a food processor).
- Add mascarpone and cream cheese, and beat until creamy and well-blended.
- Mix in sugar, flour, vanilla, almond extract (if using), orange zest, and cinnamon.
- Add eggs one at a time, mixing just until combined.
- Fold in mini chocolate chips.
3. Assemble and Bake:
- Pour filling into the cooled crust.
- Place the cheesecake pan on a baking sheet. Optional: Use a water bath to prevent cracking.
- Bake for 60–75 minutes, until center is just set (a slight jiggle is okay).
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove, cool to room temperature, then refrigerate at least 6 hours (preferably overnight).
4. Serve:
- Just before serving, dust with powdered sugar and sprinkle with more mini chips or chopped pistachios.
- Optional: Pipe whipped cream around the edges.
🧀 Tips for Success
- Drain Ricotta: Wrap in paper towels and press or let it sit in a strainer in the fridge for a few hours.
- Prevent Cracks: Don’t overbeat the eggs, and let it cool gradually.
- Flavor Boost: Add a tablespoon of sweet Marsala wine or Amaretto to the batter for a traditional touch.
Would you like a simplified version or something gluten-free or no-bake?