Cannoli Cheesecake

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

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
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 9
Chill cheesecake, uncovered, in the refrigerator until completely firm, at least 4 hours, then carefully remove the springform pan.
Step 10
Spread topping over cheesecake, then sprinkle with chocolate chips.
Cannoli Cheesecake
Cannoli Cheesecake
Cannoli Cheesecake
Cannoli Cheesecake

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

Categories

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