Cannoli Cheesecake Recipe

A slice of cannoli cheesecake on a dark plate with the whole cheesecake behind it.

5 from 1 vote

A rich and decadent dessert that combines the flavors of Italian cannoli with the creamy texture of mascarpone and ricotta cheesecake.

Prep Time30

Cook Time1 30

Cooling Time8

Course: Dessert

Cuisine: Italian

Keyword: cannoli, cheesecake, mascarpone, ricotta

Servings:

Calories: 498kcal

Author: Leigh Harris

Ingredients

Crust

1 3/4 cup Graham cracker crumbs about 15 crackers
1/4 tsp Ground cinnamon
1/8 tsp Salt
1/3 cup Unsalted butter melted

Cheesecake Filling

15 ounces Whole milk ricotta cheese drained overnight and room temperature
16 ounces Mascarpone cheese room temperature
1 1/4 cup Granulated sugar
3 tbsp All-purpose flour divided
1/4 tsp Ground cinnamon
1 tsp Fresh orange zest
1 1/2 tsp Vanilla extract
1/2 tsp Kosher salt
4 large Eggs room temperature
3/4 cup Mini chocolate chips plus more for garnish

Instructions

Crust

Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Then wrap the bottom and sides of the springform pan in a double layer of heavy-duty aluminum foil.
Combine the graham cracker crumbs, cinnamon, kosher salt, and melted butter together in a bowl.
1 3/4 cup Graham cracker crumbs, 1/4 tsp Ground cinnamon, 1/8 tsp Salt, 1/3 cup Unsalted butter
Press them firmly into the bottom and about 2 inches up the sides of the prepared springform pan. Bake for 10 minutes. Remove it from the oven and allow it to cool while you prepare the cheesecake filling.
Reduce the oven temperature to 325 degrees F.
Have a large roasting pan ready that will accommodate the springform pan. You will be baking the cheesecake in a water bath, so the springform should fit in the middle and not touch the sides of the outer pan.

Cheesecake Filling

In a large bowl using an electric mixer beat the mascarpone cheese for about 10 seconds, add the ricotta cheese and beat on medium speed until well combined and smooth.
16 ounces Mascarpone cheese, 15 ounces Whole milk ricotta cheese
Add the granulated sugar, vanilla, all-purpose flour, cinnamon, orange zest, and kosher salt. Beat until well combined, scraping down the sides of the bowl as needed.
1 1/4 cup Granulated sugar, 3 tbsp All-purpose flour, 1/4 tsp Ground cinnamon, 1 tsp Fresh orange zest, 1 1/2 tsp Vanilla extract, 1/2 tsp Kosher salt
Beat the eggs in one at a time until combined. Toss the chocolate chips with the remaining 1 tablespoon of flour. Fold in 1/4 cup of the chocolate chips.
4 large Eggs, 3/4 cup Mini chocolate chips
Pour half the batter over the cooled crust, and spread it out evenly. Sprinkle 1/4 cup of the chocolate chips on top of the cheesecake batter. Repeat with the remaining batter and remaining chocolate chips.
Place the cheesecake in the roasting pan. Place it in the center of the preheated oven. Slowly pour boiling water into the roasting pan until the water is halfway up the sides of the springform pan.
Bake the cannoli cheesecake for 1 1/2 hours or until light golden brown, the edges are set but still jiggly in the middle. Check the cheesecake after about 70 minutes of baking time. Not all ovens are the same.
Turn the oven off, crack the oven door, and let the cheesecake slowly cool in the oven while still in the water bath for one hour. At this time you can sprinkle a few more chocolate chips over the top of the cheesecake.
Remove the roasting pan from the oven, then carefully remove the springform pan to a wire rack to cool completely to room temperature.
When the cheesecake is cooled completely cover the springform pan with a large paper towel and then wrap it tightly in plastic wrap and refrigerate for 6 hours but overnight is best.

Notes

Be sure to drain the ricotta cheese (see post on how to drain) overnight.

Top browning – The top of this cheesecake tends to turn golden brown if you don’t want the top to brown too much tent it lightly after about 40 minutes of cooking time.

Do not overbake – The cheesecake is done when the edges are set and the center is still jiggly. It will continue to firm up while cooling. If you see ridges (waves) when jiggling the pan it needs to cook a little longer.

Refrigerating - Placing a large paper towel over the top of the springform pan before wrapping it in plastic will prevent condensation from forming and dripping on the top of the cheesecake.

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