Print

Cannoli Cream Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cannoli Cream Cheesecake combines the rich creaminess of classic cheesecake with the sweet flavors of traditional Italian cannoli. Featuring a buttery graham cracker crust, cinnamon-kissed cheesecake filling, creamy ricotta topping, mini chocolate chips, and crunchy pistachios, this elegant dessert is perfect for holidays and special occasions.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

  • 2 cups crushed graham crackers
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 32 ounces cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 4 large eggs
  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped pistachios
  • 1 cup ricotta cheese
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips
  • 1/4 cup chopped pistachios

Instructions

  1. Preheat the oven to 320°F (160°C). Lightly grease a 9-inch springform pan.
  2. In a bowl, combine crushed graham crackers, sugar, and melted butter until evenly coated.
  3. Press the mixture firmly into the bottom of the prepared pan.
  4. Bake the crust for 10 minutes, then let cool.
  5. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
  6. Add sour cream, vanilla extract, and cinnamon. Mix until combined.
  7. Add eggs one at a time, mixing gently after each addition.
  8. Fold in mini chocolate chips and chopped pistachios.
  9. Pour the filling over the cooled crust and smooth the top.
  10. Wrap the outside of the springform pan tightly with aluminum foil.
  11. Place the pan into a large roasting pan and pour hot water into the roasting pan until halfway up the cheesecake pan.
  12. Bake for 1 hour and 15 minutes until the edges are set and the center slightly jiggles.
  13. Turn off the oven and leave the cheesecake inside for 1 hour with the door closed.
  14. Remove and cool completely at room temperature.
  15. Refrigerate for at least 4 hours or overnight.
  16. To make the topping, mix ricotta cheese, powdered sugar, and vanilla extract until smooth.
  17. Spread the topping evenly over the chilled cheesecake.
  18. Sprinkle mini chocolate chips and chopped pistachios over the top.
  19. Carefully remove the springform ring, slice, and serve chilled.

Notes

  • Using a water bath helps prevent cracks and keeps the cheesecake creamy.
  • Overnight chilling gives the best flavor and texture.
  • Mini chocolate chips distribute more evenly throughout the cheesecake.
  • Orange zest can be added for a fresh citrus flavor.
  • Store refrigerated in an airtight container for up to 5 days.
  • Freeze individual slices for up to 2 months if desired.

Nutrition

Find it online: https://savorymomskitchen.com/cannoli-cream-cheesecake/