Cannoli Cheesecake

This cannoli cheesecake recipe combines two favorite desserts in one with a cinnamon-flavored cheesecake topped with a sweet, creamy cannoli pastry filling.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 30 mins
• Calories: 480 Calories

Ingredients

• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 3 tablespoons white sugar
• 3 tablespoons all-purpose flour
• cooking spray
• 4 large eggs, at room temperature
• 2 cups whole-milk ricotta cheese
• 0.5 teaspoon vanilla extract
• 0.5 cup unsalted butter, melted
• 0.25 teaspoon ground cinnamon
• 0.5 teaspoon lemon zest
• 0.25 cup powdered sugar
• 0.25 cup miniature chocolate chips
• 0.5 cup cold heavy whipping cream
• 2.25 cups graham cracker crumbs
• 1.5 cups mascarpone cheese

Recipe Instructions

Step 1

Make the crust: Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly spray paper and sides of the pan with cooking spray.

Step 2

Stir graham cracker crumbs, melted butter, sugar, and cinnamon together in a medium bowl until well combined. Press mixture firmly into the bottom and sides of the prepared pan.

Step 3

Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).

Step 4

Let crust cool to room temperature, about 30 minutes, then wrap the outsides of the pan tightly with aluminum foil.

Step 5

Make the filling: Beat ricotta, mascarpone, sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Mix in vanilla, cinnamon, and lemon zest on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.

Step 6

Pour batter into the prepared crust. Place the springform pan in a large baking dish, then carefully fill the baking dish halfway with water.

Step 7

Bake in the preheated oven until the edges are set and the center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off, crack the door open slightly, and let cheesecake cool slowly, about 1 hour. Remove from the oven; transfer the springform pan to a wire rack and remove the foil.

Step 8

Chill cheesecake, uncovered, in the refrigerator until completely firm, at least 4 hours, or up to 8 hours, then carefully remove the springform pan.

Step 9

Make the topping: Beat cream, powdered sugar, and vanilla together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Continue beating on high speed until stiff peaks develop, about 1 minute.

Step 10

Spread topping over cheesecake, then sprinkle with chocolate chips. Slice cheesecake into 12 slices and serve immediately.