Cannoli Cheesecake: A Decadent Twist on an Italian Classic

Few desserts capture the essence of indulgence quite like cannoli cheesecake. This rich and creamy creation merges the best of two worlds—the velvety smoothness of cheesecake and the delicate, spiced flavors of traditional Italian cannoli. With its crisp graham cracker or cannoli shell crust, a luscious ricotta-based filling, and a hint of cinnamon, this dessert is both elegant and satisfying.

Originating in Sicily, cannoli are a beloved Italian pastry known for their crunchy, tube-shaped shells filled with sweet ricotta cream. Cheesecake, on the other hand, has deep roots in American and European baking traditions. The fusion of these two classics results in an irresistible treat that will impress guests at any gathering.

Perfect for holidays, dinner parties, or simply as a delightful weekend bake, cannoli cheesecake is a must-try for lovers of rich, creamy desserts. It brings the nostalgic flavors of an Italian bakery right into your home while offering the smooth, melt-in-your-mouth texture of a New York-style cheesecake.

Ingredients

A perfectly balanced cannoli cheesecake requires high-quality ingredients. Below is everything you need to recreate this masterpiece.

For the Crust:

Ingredient	Quantity
Graham cracker crumbs (or crushed cannoli shells)	1 ½ cups
Granulated sugar	¼ cup
Ground cinnamon	½ teaspoon
Melted butter	6 tablespoons

For the Cheesecake Filling:

Ingredient	Quantity
Cream cheese (softened)	16 oz (2 blocks)
Ricotta cheese (whole milk)	1 ½ cups
Granulated sugar	¾ cup
Brown sugar	¼ cup
Large eggs	3
Vanilla extract	1 teaspoon
Orange zest	1 teaspoon
Ground cinnamon	½ teaspoon
Mini chocolate chips	½ cup

For the Topping:

Ingredient	Quantity
Whipped cream	1 cup
Mini chocolate chips	¼ cup
Chopped pistachios (optional)	¼ cup
Powdered sugar	For dusting

Equipment Needed

• Springform pan (9-inch): Essential for easily removing the cheesecake.
• Mixing bowls: For combining ingredients smoothly.
• Electric mixer: Helps achieve a silky-smooth filling.
• Spatula: For folding in ingredients gently.
• Oven: Preheated for even baking.
• Water bath setup (optional): Prevents cracking and ensures a creamy texture.

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs (or crushed cannoli shells) with sugar and cinnamon.
3. Add melted butter and stir until the mixture resembles wet sand.
4. Press the mixture firmly into the bottom of a greased springform pan, creating an even layer.
5. Bake for 10 minutes, then let it cool completely.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and ricotta until smooth and creamy.
2. Add granulated sugar, brown sugar, cinnamon, and orange zest, mixing well.
3. One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next.
4. Mix in the vanilla extract and gently fold in mini chocolate chips.

Step 3: Bake the Cheesecake

1. Pour the filling over the cooled crust, smoothing the top with a spatula.
2. Bake in a water bath at 325°F (163°C) for 50–60 minutes, or until the center is set but slightly jiggly.
3. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for one hour.
4. Remove and refrigerate for at least 4 hours (preferably overnight) before serving.

Step 4: Garnish and Serve

1. Pipe or spread whipped cream over the top.
2. Sprinkle with mini chocolate chips and chopped pistachios.
3. Lightly dust with powdered sugar before slicing and serving.

Tips and Variations

Perfecting the Texture

• Always use room-temperature cream cheese and ricotta to prevent lumps.
• For a super smooth filling, strain the ricotta using a fine-mesh sieve.
• A water bath helps prevent cracks and ensures even baking.

Flavor Variations

• Add a tablespoon of espresso powder for a mocha twist.
• Use almond extract instead of vanilla for a deeper Italian bakery flavor.
• Swap mini chocolate chips for candied orange peel for a citrusy zing.

Dietary Modifications

• Gluten-Free: Use gluten-free graham crackers for the crust.
• Lower Sugar: Replace sugar with a low-calorie sweetener like monk fruit.
• Nut-Free: Omit pistachios and ensure chocolate chips are nut-free.

Serving Suggestions

For the perfect presentation, slice the cheesecake with a hot, sharp knife, wiping it clean between cuts. Serve with a drizzle of chocolate or caramel sauce for an extra touch of luxury.

Pair slices with fresh berries or a side of espresso to balance the sweetness. A sprig of mint adds a fresh and elegant finish

Pairings

Coffee & Tea

• A rich espresso complements the creamy, chocolatey notes.
• Chai tea enhances the cinnamon and orange zest.

Wine & Cocktails

• Moscato d’Asti provides a light, floral sweetness.
• A cannoli cheesecake martini (vanilla vodka, amaretto, and cream) makes a fun pairing.
• Dark rum or Marsala wine echoes the Sicilian origins of cannoli.

Storage and Reheating

• Store in the refrigerator for up to 5 days, covered to prevent drying out.
• Freezing: Wrap slices individually in plastic wrap, then place in an airtight container for up to 3 months.
• Thawing: Let frozen cheesecake thaw in the refrigerator overnight.

Nutritional Information

Nutrient	Per Serving
Calories	~400 kcal
Protein	8g
Carbohydrates	40g
Fats	22g
Sugar	28g

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

If you’re looking for a dessert that combines Italian tradition with American cheesecake indulgence, this cannoli cheesecake is the ultimate showstopper. From its spiced crust to its creamy, ricotta-based filling, every bite is an explosion of flavor. Try this recipe for your next special occasion and enjoy the best of both worlds in one delicious slice!

Let us know how it turned out! Share your creations and tag us on social media.