Cannoli Cheesecake Recipe

If you’re a fan of luscious, creamy desserts with a delightful twist, you’re in for a real treat with this Cannoli Cheesecake Recipe. I absolutely love how this cheesecake marries the beloved flavors of traditional cannoli—ricotta, mascarpone, a hint of cinnamon—with the rich texture of a classic cheesecake. Trust me, once you try it, you’ll find yourself reaching for seconds (and thirds) without hesitation!

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Ingredients You’ll Need

All the ingredients here come together to create that perfect balance of flavors and textures. Using quality ricotta and mascarpone really makes a difference, and feel free to grab fresh eggs for the best results.

• Graham cracker crumbs: You want fine crumbs for a crust that sticks together well and has a pleasant crunch.
• Salted butter: Melted to bind the crust; make sure it’s melted but not hot so it mixes better with crumbs.
• Sugar: Adds just enough sweetness to the crust and filling without overpowering.
• Galbani Ricotta Cheese: Authentic Italian ricotta gives the cheesecake its creamy, slightly grainy texture that sets it apart.
• Mascarpone Cheese: Brings richness and silkiness, balancing ricotta perfectly.
• All-purpose flour: Helps stabilize the cheesecake and keeps it from being crumbly.
• Ground cinnamon: Adds a subtle warmth that reminds me of classic cannoli flavors.
• Vanilla extract: Enhances the natural sweetness and depth of the filling.
• Large eggs: Room temperature eggs help the batter come together smoothly without clumps.
• Heavy whipping cream: Cold cream is key to achieving fluffy, stable whipped topping.
• Powdered sugar: For lightly sweetening the whipped cream.
• Mini chocolate chips: A must for that cannoli-inspired garnish and a little surprise crunch.

Variations

I love that this Cannoli Cheesecake Recipe is so versatile—you can easily tweak it to fit your taste, dietary needs, or just to keep things interesting if you’re making it often.

• Gluten-Free Crust: I swapped graham crackers for gluten-free crackers once, and it worked beautifully without compromising flavor.
• Nutty Addition: Adding chopped pistachios to the crust or topping adds a lovely texture and authentic Italian flair.
• Chocolate Swirls: Swirling melted dark chocolate through the filling before baking creates a marble effect and extra indulgence.
• Orange Zest: A tablespoon of fresh orange zest added to the filling gives a bright, fresh kick that’s unexpected but delightful.

How to Make Cannoli Cheesecake Recipe

Step 1: Prepare and Bake the Crust

Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides—this helps when it’s time to release your cheesecake. Mix together graham cracker crumbs, melted butter, and sugar until the mixture looks like wet sand. Press it firmly into the bottom and slightly up the sides of the pan. Bake this for 10 minutes to set the crust, then set it aside to cool while you prepare the filling. Trust me, a well-pressed crust really gives a great base that holds its shape but stays tender.

Step 2: Whip Up the Filling

Lower your oven to 300°F (148°C) now. In a large bowl, start mixing ricotta, mascarpone, sugar, and flour on low speed until creamy and smooth—this is one of my favorite parts, watching the filling come together silky and lump-free. Using low speed keeps air bubbles minimal, which prevents cracks later on. Then mix in the cinnamon and vanilla extract gently. Add eggs one at a time, blending slowly to keep everything well integrated. Scrape the sides often so no pockets of unmixed ingredients hide in there. Pour the filling evenly over your cooled crust. This filling is what sets this cheesecake apart—it’s lighter than traditional style yet utterly decadent.

Step 3: Create the Water Bath and Bake

Wrap the springform pan’s outside with aluminum foil tightly—you don’t want any water sneaking in. Place the cheesecake pan inside a larger roasting pan and pour warm water about halfway up the sides. The water bath gently regulates the temperature and moisture, helping your cheesecake bake with a silky texture and without cracks. Bake for 1 hour and 45 minutes. Don’t worry if the center jiggles a bit; that’s exactly what you want. After baking, turn the oven off and keep the door closed for 30 minutes—slow cooling is key to preventing cracking. Then crack the door open and leave it for another 30 minutes. This cooling ritual changed my cheesecake game forever!

Step 4: Chill, Whip, and Finish

Remove the pan from the water bath and peel away the foil. Refrigerate the cheesecake for at least 6 to 7 hours, preferably overnight, until it’s fully set. For the whipped cream topping, whisk cold heavy cream, powdered sugar, a little ricotta, and vanilla until you get stiff peaks—adding ricotta here gives an extra creamy texture that pairs perfectly with the cheesecake’s filling. Spread this luscious topping on your cheesecake, sprinkle mini chocolate chips on top, and dust lightly with powdered sugar if you want. This last step always feels like the cherry on top for me, making the dessert look as good as it tastes.

How to Serve Cannoli Cheesecake Recipe

Garnishes

I personally love topping this cheesecake with a generous layer of whipped cream mixed with a bit of ricotta for extra creaminess, then sprinkling mini chocolate chips on top. You could also add a light dusting of powdered sugar or a few chopped pistachios to elevate the look and add a nice crunch. The chocolate chips mimic that classic cannoli shell crunch, and it’s those textures I find irresistible.

Side Dishes

Serving this cheesecake alongside fresh berries like strawberries or raspberries adds a nice tart contrast. I’ve also paired it with a simple espresso or a glass of sweet dessert wine for an indulgent finish to dinner. If you want to stay classic, a little spoonful of cannoli filling or chocolate sauce on the plate never hurts!

Creative Ways to Present

For special occasions, I like to make mini individual cheesecakes in ramekins with the same recipe—it’s fun to serve guests their own personal cannoli cheesecake. Another favorite trick is layering the cheesecake filling with crushed cannoli shells for extra texture in a trifle-style dessert. A garnish of edible flowers adds a sophisticated touch that’s perfect for celebrations.

Make Ahead and Storage

Storing Leftovers

I store leftovers in the springform pan covered tightly with plastic wrap or in an airtight container. This cheesecake stays fresh and creamy in the fridge for 3 to 4 days, perfect for enjoying over a few dessert occasions. Just be sure to keep it chilled until serving to maintain texture.

Freezing

I’ve frozen this cheesecake before by wrapping slices tightly in plastic wrap and then foil—this really preserves the texture well. When you’re ready to enjoy, thaw in the fridge overnight. The texture stays surprisingly creamy, though the whipped topping is best freshly made.

Reheating

I usually serve this cheesecake chilled, but if you want it a bit softer, I let slices sit at room temperature for 15-20 minutes before eating. I don’t recommend microwaving since it can alter the texture, but if you do, keep it brief and gentle.

FAQs

Final Thoughts

This Cannoli Cheesecake Recipe has become a favorite in my kitchen because it brings the magic of classic Italian cannoli into a dessert that’s easier to share and slice. Every time I make it, I enjoy how it delights guests and family with its creamy texture and familiar flavors. If you’re looking to impress or just want a dreamy dessert to enjoy with your loved ones, I wholeheartedly recommend giving this recipe a try—you won’t regret it!

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