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Cannoli Cheesecake

Decadent Cannoli Cheesecake with Crunchy Cone Crust

This Cannoli Cheesecake combines classic Italian flavors with a crunchy cone crust, creating a rich and creamy dessert perfect for any celebration.
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Prep Time 30 minutes
Cook Time 2 hours
Chilling Time 4 hours
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs
  • 1 cup Crushed Cannoli Shells Crushed waffle cones may be used as a substitute.
  • 5 tablespoons Butter (melted)
  • 2 tablespoons Sugar White granulated sugar preferred.
For the Filling
  • 15 ounces Ricotta Cheese Whole milk ricotta for best results.
  • 8 ounces Mascarpone Cheese Can substitute with cream cheese.
  • 1/4 cup All-Purpose Flour Optional for gluten-free version.
  • 1 teaspoon Cinnamon (ground)
  • 1 teaspoon Vanilla Extract Use high-quality extract.
  • 3 large Eggs Add one at a time.
  • 1 cup Heavy Cream Can substitute with whipped coconut cream.
  • 1/4 cup Powdered Sugar
  • Mini Chocolate Chips Optional for garnish.
  • Chopped Pistachios Optional for garnish.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric Mixer
  • Roasting Pan
  • Parchment paper
  • non-stick cooking spray

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and spray it with non-stick cooking spray.
  2. Combine graham cracker crumbs, crushed cannoli shells, melted butter, and sugar in a bowl and mix until it resembles damp sand. Press firmly into the bottom of the prepared pan.
  3. Bake the crust in the preheated oven for about 10 minutes, then allow to cool slightly.
  4. Reduce the oven temperature to 300°F (150°C) and prepare the filling.
  5. Beat together ricotta cheese, mascarpone cheese, granulated sugar, and flour until smooth. Stir in cinnamon and vanilla extract.
  6. Add the eggs one at a time, mixing gently. Pour the batter over the cooled crust.
  7. Place the springform pan in a larger roasting pan and pour warm water halfway up the sides.
  8. Bake for 105 to 115 minutes until edges are set and center is slightly jiggly. Cool in the oven for 30 minutes.
  9. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
  10. Whip the heavy cream with powdered sugar and ricotta until stiff peaks form. Spread over chilled cheesecake.
  11. Garnish with mini chocolate chips or powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 38gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUCalcium: 100mgIron: 1mg

Notes

For best flavor and texture, refrigerate the cheesecake overnight. Use fresh ingredients for optimal results. Employ a water bath to prevent cracking.

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