The moment you take a bite of cannoli cheesecake, you’ll be whisked away to an Italian café, where the air is thick with the aroma of sweet ricotta and chocolate. This dessert is a delicious fusion that combines the creamy indulgence of cheesecake with the crispy charm of cannoli, creating a flavor explosion that dances on your palate. Imagine a slice that’s as delightful to look at as it is to taste; it’s like a party on your plate, inviting you to join in on the fun.
I remember the first time I made this dish for a family gathering. My aunt Maria, known for her sharp tongue and sharper critiques, declared it “better than my cannoli” — and that’s saying something! It quickly became a staple at every holiday dinner. Whether it’s Thanksgiving or just a Tuesday night, this cannoli cheesecake can turn any occasion into a celebration of flavors.
Why You'll Love This Recipe
- This cannoli cheesecake is easy to prepare and perfect for both novice bakers and seasoned pros.
- The flavor profile is a delightful interplay of sweet, creamy, and crunchy textures.
- Its visual appeal makes it the star of any dessert table.
- This dessert is versatile enough to be enjoyed year-round at celebrations or simply as an indulgent treat.
My friends still rave about that time I brought this decadent dessert to our potluck.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Graham Cracker Crumbs: Use finely crushed crumbs for an even crust; I prefer honey-flavored for extra sweetness.
Unsalted Butter: Melted butter helps bind the crust together; make sure it’s not too hot when mixing.
Ricotta Cheese: Opt for whole milk ricotta for creaminess; drain excess liquid for better texture.
Cream Cheese: Softened cream cheese adds richness; allow it to sit out before mixing for easy blending.
Sugar: Granulated sugar sweetens the filling; adjust according to your taste preference.
Vanilla Extract: Pure vanilla extract enhances flavor; avoid imitation versions if possible.
Chocolate Chips: Mini chocolate chips add delightful bursts of sweetness throughout the cheesecake.
Eggs: Use large eggs at room temperature for optimal mixing and texture.
Pistachios (optional): Chopped pistachios provide a crunchy topping and beautiful color contrast.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make cannoli cheesecake
Create the Crust: Preheat oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted butter until evenly moistened. Press this mixture into the bottom of a springform pan firmly.
Prepare the Filling: In another bowl, beat together ricotta cheese and softened cream cheese until smooth and creamy. Incorporate granulated sugar and vanilla extract until fully combined, making sure no lumps remain.
Add Chocolate Chips and Eggs: Gently fold mini chocolate chips into the mixture. Now add in eggs one at a time, beating gently until just incorporated—do not overmix as it can lead to cracks during baking.
Bake to Perfection: Pour this luscious filling over your prepared crust. Bake in preheated oven for about 50-60 minutes or until set but slightly jiggly in the center.
Chill Out!: Remove from oven and allow it to cool at room temperature before refrigerating for at least four hours or overnight—this step is crucial for achieving that perfect slice!
Enjoying this cannoli cheesecake will surely become one of your favorite indulgences!
You Must Know
- When making cannoli cheesecake, use fresh ricotta for a creamier texture.
- It elevates the taste and makes it extra special.
- The aroma of vanilla and cinnamon will fill your kitchen, creating a warm and inviting environment.
- This dessert is sure to impress!
Perfecting the Cooking Process
Start by preparing the crust to cool while you mix the filling. Then, blend ricotta, cream cheese, and sugar until smooth, ensuring a creamy texture.
Add Your Touch
Consider adding chocolate chips or pistachios to the filling for a delightful crunch. You can also drizzle some melted chocolate on top for extra indulgence.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to five days. To enjoy later, allow it to come to room temperature before serving again.
Chef's Helpful Tips
- Ensure all ingredients are at room temperature for easier mixing and better blending.
- Don’t overmix the filling; this keeps it light and fluffy.
- Lastly, let your cheesecake chill overnight for optimal flavor development and texture.
Creating this cannoli cheesecake was a joyful experience; my family couldn’t stop raving about how delicious it turned out—definitely a new holiday favorite!
FAQ
Can I use store-bought cannoli shells?
Absolutely! Store-bought shells save time while still providing that classic cannoli crunch.
How do I prevent my cheesecake from cracking?
Avoid overmixing and ensure you bake it in a water bath for even cooking.
Can I freeze cannoli cheesecake?
Yes, wrap it well and freeze for up to three months; just thaw before serving!
Cannoli Cheesecake
Indulge in the rich flavors of cannoli cheesecake, a delightful dessert that perfectly marries the creamy texture of cheesecake with the crispy charm of traditional cannoli. Each slice is a feast for the senses, featuring sweet ricotta and chocolate chips nestled in a buttery graham cracker crust. Ideal for any celebration or a cozy night in, this dessert is sure to impress your friends and family alike.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups whole milk ricotta cheese, drained
- 8 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 tsp pure vanilla extract
- ½ cup mini chocolate chips
- 3 large eggs, at room temperature
- Chopped pistachios (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter until moistened. Press into the bottom of a springform pan.
- In another bowl, beat ricotta and cream cheese until smooth. Add sugar and vanilla; mix until combined.
- Fold in chocolate chips and add eggs one at a time, mixing gently until just incorporated.
- Pour filling over crust and bake for 50-60 minutes until set but slightly jiggly in the center.
- Allow to cool at room temperature before refrigerating for at least four hours or overnight.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Keywords: - For added crunch, consider folding in chopped pistachios or drizzling melted chocolate on top before serving. - Store leftovers in an airtight container in the fridge for up to five days.
