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Cannoli Cheesecake
Sarah namedy

Cannoli Cheesecake

This Cannoli Cheesecake combines two Italian dessert classics — creamy cheesecake and the sweet, crunchy flavor of traditional cannoli. A showstopping dessert with a crisp graham cracker crust and a luscious ricotta-cream cheese filling studded with chocolate chips.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup melted butter
  • 16 oz cream cheese, softened
  • 1 cup ricotta cheese
  • 3/4 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup crushed cannoli shells
  • 1/2 cup mini chocolate chips
  • powdered sugar, for garnish
  • additional chocolate chips, for garnish

Equipment

  • springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Oven
  • Cooling rack

Method
 

  1. Preheat the oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a springform pan and bake for 8–10 minutes until lightly golden. Set aside to cool.
  2. In a small bowl, mix the ricotta cheese with crushed cannoli shells to create the cannoli filling. Set aside.
  3. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating just until combined, then mix in the vanilla extract.
  4. Gently fold in the ricotta mixture and chocolate chips using a spatula.
  5. Pour the cheesecake batter over the cooled crust. Bake for 55–60 minutes, or until the edges are set and the center is slightly jiggly.
  6. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
  7. Before serving, dust with powdered sugar and sprinkle extra chocolate chips on top for garnish.

Notes

For best texture, let the cheesecake chill overnight. Use full-fat ricotta and cream cheese for a rich result. Garnish with powdered sugar and mini chocolate chips just before serving. Store refrigerated for up to 5 days.