Um, I just discovered the yummiest dessert ever. It’s called Cannoli Cheesecake. I can’t stop smiling!

This cheesecake is sweet and creamy. It has that classic Italian flavor I love. My family can’t get enough!

I want you to try it, too. It’s so easy to make. Your kitchen will smell amazing!

So, let’s bake it together, okay? Go grab the ingredients now. You’ll see how fun it is!

Why You’ll Love This Recipe

✔ The Perfect Combination: Enjoy the signature flavors of cannoli in a velvety cheesecake form.
✔ Creamy, Rich, and Balanced: The ricotta and cream cheese create a silky texture with just the right amount of sweetness.
✔ A Crunchy and Flavorful Crust: The addition of cinnamon in the crust brings warmth and depth.
✔ Great for Make-Ahead Desserts: Cheesecake always tastes best after a good chill—prepare it a day in advance!
✔ Classic Italian-Inspired Toppings: Mini chocolate chips, crushed pistachios, and a dusting of powdered sugar elevate the presentation.

What You Need to Know Before You Start

Prep & Cook Time

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Cooling Time: 1 hour at room temperature
• Chilling Time: At least 6 hours (preferably overnight)
• Total Time: ~8 hours (including chilling)

Servings

• Yields: One 9-inch cheesecake (8-10 servings)

Difficulty Level

• Intermediate: Some baking experience is helpful, but detailed step-by-step guidance makes it manageable.

Required Kitchen Tools

To ensure a smooth process, have these tools ready:

• 9-inch springform pan – Essential for easy removal of the cheesecake.
• Mixing bowls – Use separate bowls for crust, filling, and toppings.
• Hand mixer or stand mixer – A must for achieving a smooth and creamy filling.
• Measuring cups and spoons – Precise measurements ensure the perfect balance of flavors.
• Rubber spatula – Helps scrape down the sides of the bowl for an even mixture.
• Baking sheet – Placed under the cheesecake to catch any leaks.
• Parchment paper – Lining the bottom prevents sticking.
• Aluminum foil – Needed for a water bath to prevent cracking.
• Food processor (optional) – Makes crushing graham crackers quick and easy.

Making the Graham Cracker Crust

A great cheesecake starts with a solid foundation, and this crust is buttery, slightly sweet, and has just a hint of cinnamon to complement the flavors of a traditional cannoli.

Ingredients for the Crust

• 1 ½ cups (180g) graham cracker crumbs (about 10 full sheets)
• ¼ cup (50g) granulated sugar
• ½ teaspoon ground cinnamon
• 5 tablespoons (70g) unsalted butter, melted
• ¼ cup (45g) mini chocolate chips (optional, for a hint of chocolate in the base)

Step-by-Step Instructions for the Crust

1. Preheat the Oven and Prepare the Springform Pan

• Set your oven to 325°F (163°C).
• Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. This helps with easy removal after baking.

2. Crush the Graham Crackers

• If using whole graham crackers, pulse them in a food processor until they form fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin.
• You want a sand-like texture for the best crust consistency.

3. Mix the Crust Ingredients

• In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon.
• Pour in the melted butter and mix thoroughly until all the crumbs are moistened.
• If using mini chocolate chips, stir them in now.

4. Press the Crust into the Pan

• Transfer the crumb mixture to the prepared springform pan.
• Use the back of a spoon or the bottom of a measuring cup to press the crumbs firmly into an even layer across the bottom.
• Pressing firmly ensures the crust holds together after baking.

5. Bake the Crust

• Place the pan in the preheated oven and bake for 10 minutes.
• Remove from the oven and let it cool slightly while you prepare the filling.

Making the Cannoli Cheesecake Filling

Now that the crust is prepared and cooling, it’s time to focus on the heart of this dessert—the filling. Cannoli cheesecake is known for its smooth yet slightly textured consistency, thanks to the combination of ricotta and cream cheese. The key to a perfectly creamy filling is proper mixing and using room-temperature ingredients to avoid lumps.

Ingredients for the Filling

• 16 ounces (450g) ricotta cheese (whole milk, well-drained)
• 16 ounces (450g) cream cheese, softened to room temperature
• 1 cup (120g) powdered sugar
• ½ cup (100g) granulated sugar
• 1 tablespoon all-purpose flour (helps with texture and stability)
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional, but adds a classic cannoli flavor)
• ½ teaspoon ground cinnamon
• 3 large eggs, at room temperature
• ½ cup (120ml) heavy cream
• ½ cup (90g) mini chocolate chips

Step-by-Step Instructions for the Filling

1. Drain the Ricotta for a Smoother Texture

• If your ricotta contains excess moisture, place it in a fine-mesh sieve or cheesecloth over a bowl and let it drain for 30 minutes to 1 hour.
• This step ensures a creamy, non-grainy cheesecake texture.

2. Beat the Ricotta and Cream Cheese Until Smooth

• In a large mixing bowl, use a hand mixer (or stand mixer with the paddle attachment) to beat the ricotta and cream cheese together on medium speed for 2-3 minutes, until completely smooth.
• Scrape down the sides of the bowl to ensure everything is evenly mixed.

3. Add the Sweeteners and Flavorings

• Gradually add the powdered sugar and granulated sugar, continuing to beat until fully incorporated.
• Mix in the flour, vanilla extract, almond extract, and cinnamon.
• Beat for another 1-2 minutes, scraping the bowl occasionally to avoid pockets of unmixed ingredients.

4. Incorporate the Eggs One at a Time

• Lower the mixer speed to low and add the eggs one at a time, mixing just until each one is incorporated.
• Over-mixing at this stage can cause cracks in the cheesecake.

5. Add the Heavy Cream for Richness

• Gently mix in the heavy cream, which will give the cheesecake a lighter, silkier texture.
• Stir until just combined—don’t overmix.

6. Fold in the Mini Chocolate Chips

• Using a rubber spatula, gently fold in the mini chocolate chips so they’re evenly distributed throughout the batter.

7. Pour the Filling Over the Crust

• Pour the cheesecake batter into the cooled graham cracker crust, smoothing the top with a spatula.
• Tap the pan lightly on the counter to release any air bubbles.

Baking the Cheesecake Using a Water Bath

Baking a cheesecake properly is crucial for achieving a smooth, creamy texture without cracks. The best way to do this is by using a water bath (bain-marie). This technique helps maintain an even baking temperature and prevents the cheesecake from drying out.

How to Set Up a Water Bath for Cheesecake

A water bath might sound complicated, but it’s just a matter of insulating your pan and placing it in a larger pan of hot water while baking.

1. Wrap the Springform Pan to Prevent Leaks

• Tear off two large sheets of aluminum foil and place them in a crisscross pattern.
• Set the springform pan in the center and wrap the foil tightly around the bottom and up the sides.
• This prevents water from seeping into the crust while baking.

2. Place the Wrapped Pan in a Larger Baking Dish

• Use a large roasting pan or a deep baking dish that is big enough to hold the cheesecake with some space around it.

3. Add Hot Water to Create Steam

• Bring 4-5 cups of water to a near-boil.
• Pour the hot water into the outer pan, filling it about 1 inch up the sides of the springform pan.

Baking the Cannoli Cheesecake

1. Preheat the Oven

• Set your oven to 325°F (163°C).

2. Bake the Cheesecake

• Carefully place the roasting pan with the cheesecake into the oven.
• Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.

3. Turn Off the Oven and Cool Gradually

• After baking, turn off the oven but leave the cheesecake inside with the door slightly ajar.
• Let it sit for 1 hour to prevent sudden temperature changes, which can cause cracks.

How to Know When Cheesecake is Done Baking

• The edges should be firm and slightly puffed.
• The center should jiggle slightly but not be liquid.
• If you insert a toothpick or knife, it should come out with only a few moist crumbs (not wet batter).

Chilling, Toppings, and Final Touches

Now that the cheesecake has been baked and cooled in the oven, it’s time to chill it properly and add the classic cannoli-inspired toppings. Chilling is crucial—this allows the cheesecake to fully set, develop its flavor, and achieve the perfect texture.

1. Cooling the Cheesecake at Room Temperature

• Once the cheesecake has sat in the oven for 1 hour, carefully remove it from the water bath.
• Place it on a wire rack and let it cool completely at room temperature for about 1 more hour.
• Do not rush this process—if the cheesecake is still warm when placed in the fridge, condensation will form, making the surface soggy.

2. Chilling the Cheesecake for Best Texture

• Once fully cooled, cover the pan loosely with foil or plastic wrap (avoid pressing directly on the surface).
• Refrigerate for at least 6 hours, preferably overnight.
• Overnight chilling allows the flavors to deepen and the texture to become ultra-creamy.

3. Removing the Cheesecake from the Pan

• Run a thin knife around the edge of the cheesecake to loosen it from the pan.
• Carefully release the springform pan latch and remove the ring.
• If desired, gently slide the cheesecake off the bottom of the pan and onto a serving plate.

Toppings for Cannoli Cheesecake

Now it’s time to decorate! Classic cannoli flavors include chocolate, pistachios, and a dusting of powdered sugar.

Topping Ingredients

• ¼ cup (45g) mini chocolate chips
• ¼ cup (30g) chopped pistachios or crushed cannoli shells (optional)
• 2 tablespoons powdered sugar (for dusting)
• Optional garnishes:
  • Orange zest
  • Maraschino cherries

4. Decorating the Cheesecake

• Sprinkle mini chocolate chips evenly over the top.
• Add a light dusting of powdered sugar for a classic cannoli look.
• Sprinkle chopped pistachios or crushed cannoli shells around the edges for a crunchy contrast.
• For a final touch, garnish with orange zest or place maraschino cherries in the center for extra color.

How to Serve Cannoli Cheesecake

• Best Served Cold: For the best taste and texture, serve the cheesecake chilled.
• Slicing Tip: To get clean, professional-looking slices, use a sharp knife dipped in hot water, wiping it clean between each cut.
• Pairing Suggestions:
  • Serve with a cup of espresso or Italian coffee.
  • Drizzle with honey or chocolate sauce for an extra indulgence.
  • Pair with a small glass of sweet dessert wine for an elegant touch.

How to Store Cannoli Cheesecake

Refrigerator Storage (Best Method)

• Store the cheesecake covered in the refrigerator for up to 5 days.
• Use a cake container or wrap tightly with plastic wrap to prevent drying out and absorbing fridge odors.

Freezer Storage (For Longer Shelf Life)

• To freeze whole:
  • Wrap tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
  • Store for up to 3 months.
  • Thaw overnight in the fridge before serving.
• To freeze individual slices:
  • Wrap each slice in plastic wrap, then place in a freezer-safe container or zip-top bag.
  • Thaw in the fridge before eating.

Nutrition Information

Nutrient	Amount Per Serving (1 Slice)
Calories	420-450 kcal
Total Fat	28g
Saturated Fat	16g
Cholesterol	110mg
Sodium	250mg
Carbohydrates	35g
Sugar	22g
Protein	9g

(Values are approximate and depend on ingredient brands used.)

Cannoli Cheesecake FAQs

1. Why did my cheesecake crack?

• Overbaking or skipping the water bath can cause cracks. Be sure to follow the cooling instructions carefully.

2. Can I make this ahead of time?

• Yes! This cheesecake is best made a day ahead to allow flavors to develop.

3. Can I use mascarpone instead of ricotta?

• You can, but ricotta gives the classic cannoli taste. Mascarpone will make it even creamier but slightly different in flavor.

4. How do I make this without a water bath?

• If skipping the water bath, place a pan of hot water on the lower oven rack to create steam.

Conclusion

This Cannoli Cheesecake is the perfect balance of creamy, crunchy, and chocolatey goodness—bringing together the best flavors of an Italian cannoli in a luxurious cheesecake form. Whether for a holiday gathering or just because, this dessert is guaranteed to impress.

Now that your cheesecake is ready, enjoy every creamy, chocolate-filled bite!