Cannoli Cheesecake: rich and creamy Italian cheesecake crowned with masses of chocolate chips.  Your favored Italian dessert in cheesecake form!


there has been a rushing younger cannoli who met a lovely cheesecake gal. The end result is that this decadently scrumptious recipe.

It takes the entirety you love about the cakes and combines them. you have a conventional graham cracker crust packed with creamy ricotta/mascarpone filling. Then it’s crowned with sweetened whipped cream and chocolate chips!


 For the Cannoli Cheesecake Crust
  • 2¼ Cups (About 16 Graham Crackers)
  • ½ Cup Butter, Melted
  • 3 Tablespoons White Sugar
  •  For the Cannoli Cheesecake Filling
  • 20 Ounces Ricotta Cheese
  • 12 Ounces Mascarpone Cheese
  • 1 Cup White Sugar
  • 3 Tablespoons All Purpose Flour
  • 1 Teaspoon Cinnamon, Ground
  • 1 Tablespoon Vanilla Extract
  • 4 Eggs
 For The Whipped Cream
  • ½ Cup Heavy Cream
  • 5 Tablespoons Powdered Sugar
  • 3 Tablespoons Ricotta Cheese
  • 1 Teaspoon Vanilla Extract
  • Mini Chocolate Chips/Powdered Sugar for Garnish, If Desired
For the Cannoli Cheesecake Crust
  1. Preheat oven to 325 tiers F. Line a 9 inch spring form pan with parchment paper. Spray sides with non stick cooking spray.
  2. In a medium bowl, mix graham crumbs, melted butter, and sugar till well mixed. Press into the bottom of prepared pan.
  3. Bake for 10 minutes. Wrap pan in aluminum foil (we used a double layer).
For the Cannoli Cheesecake Filling
  1. lessen oven temperature to three hundred ranges F.
  2. In a huge bowl, combine ricotta cheese, mascarpone cheese, sugar, and flour till easy and creamy. Stir in cinnamon, and vanilla extract.
  3. add in eggs one after the other, till just blended. Do not over blend.
  4. flippantly spread batter into crust.
  5. vicinity spring form pan inside a large roaster filled with warm water. Water should simplest move about midway up the pan.
  6. Bake for one hundred and five-one hundred fifteen mins or until the rims are set. turn off the oven, and depart cheesecake sit down in oven for 30 minutes.
  7. Crack open over door, and leave cheesecake take a seat for any other half-hour.
  8. Cool completely.
For the Whipped Cream
  1. In a huge chilled bowl, use a calming whisk to whip heavy cream, powdered sugar, ricotta cheese, and vanilla until stiff peaks shape.
  2. calmly unfold whipped cream over cheesecake. top with mini chocolate chips and powdered sugar if preferred.
  3. store within the fridge.

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