Homemade Cannoli Cheesecake

Homemade Cannoli Cheesecake is an irresistible dessert that combines the classic flavors of an Italian cannoli with the smooth texture of a creamy cheesecake. This elegant dessert features a rich graham cracker crust, a blend of ricotta and cream cheese for the filling, and mini chocolate chips that add a delightful crunch. It’s topped with whipped cream, extra chocolate chips, and optional pistachios for a touch of elegance and crunch. Whether you’re serving it at a special occasion or simply indulging in a decadent treat, this Cannoli Cheesecake is sure to impress!

INGREDIENTS

• Graham cracker crumbs: 1 ½ cups, for the base of the cheesecake.
• Granulated sugar: ¼ cup (for crust), to sweeten the graham cracker crust.
• Unsalted butter (melted): ½ cup, to bind the graham cracker crumbs.
• Ground cinnamon (optional): 1 teaspoon, to add a warm spice to the crust.
• Ricotta cheese (drained): 24 oz, for the creamy filling.
• Cream cheese (softened): 8 oz, to add richness to the filling.
• Powdered sugar: 1 cup, for sweetening the filling.
• Vanilla extract: 2 teaspoons, to enhance the flavor of the filling.
• Almond extract: 1 teaspoon, to add a nutty flavor to the filling.
• Eggs: 3 large, for structure and moisture in the cheesecake.
• Mini chocolate chips: ½ cup (for filling) + ¼ cup (for topping), to add chocolatey crunch.
• Whipped cream: 1 cup, for topping the cheesecake.
• Chopped pistachios (optional): to add crunch and color to the topping.
• Powdered sugar (for dusting, optional): to add a sweet finishing touch.

INSTRUCTIONS

Step 1:

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

Step 2:

In a bowl, mix the graham cracker crumbs, granulated sugar, melted butter, and optional ground cinnamon. Firmly press the crumb mixture into the bottom of the springform pan and bake for 8-10 minutes. Let the crust cool.

Step 3:

In a large bowl, blend the drained ricotta and softened cream cheese until smooth. Gradually add the powdered sugar and mix until well incorporated.

Step 4:

Mix in the vanilla extract, almond extract, and eggs one at a time, beating on low speed until combined.

Step 5:

Gently fold in the mini chocolate chips, being careful not to overmix.

Step 6:

Pour the cheesecake filling over the cooled crust, smoothing the top evenly.

Step 7:

Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly.

Step 8:

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

Step 9:

Refrigerate the cheesecake for at least 4 hours or overnight to set completely.

Step 10:

Before serving, top the cheesecake with whipped cream, mini chocolate chips, and chopped pistachios if desired. Dust with powdered sugar for a final elegant touch.

Serving and Storage Tips

• For the best flavor, refrigerate the cheesecake overnight to allow it to set and for the flavors to meld together.
• Store any leftover cheesecake in an airtight container in the fridge for up to 5 days.

Helpful Notes

• Drain the ricotta well before using to avoid excess moisture in the cheesecake.
• If you prefer a stronger almond flavor, you can increase the amount of almond extract slightly.

Tips from Well-Known Chefs

• Chef Luca suggests adding a pinch of sea salt to the crust mixture for a slight contrast to the sweetness of the filling.

Decadent Cannoli Cheesecake

This Homemade Cannoli Cheesecake is the ultimate dessert for anyone who loves Italian flavors. With a creamy ricotta and cream cheese filling, crunchy chocolate chips, and a buttery graham cracker crust, it’s a decadent treat that’s perfect for any occasion. The whipped cream, pistachios, and powdered sugar garnish add a beautiful finishing touch, making this cheesecake as stunning as it is delicious.

Perfect for Special Occasions

This Cannoli Cheesecake is a showstopper at any celebration, whether it’s a holiday gathering, birthday party, or dinner with friends. The combination of creamy filling, crunchy chocolate chips, and rich graham cracker crust creates a dessert that will leave a lasting impression. Top it with pistachios and powdered sugar for an elegant presentation that’s sure to wow your guests.

FAQs

Can I use store-bought graham cracker crust?

Yes, you can use a store-bought graham cracker crust if you're short on time, though a homemade crust adds extra flavor and texture.

How do I prevent cracks in my cheesecake?

To prevent cracks, avoid overmixing the batter, bake at a lower temperature, and let the cheesecake cool gradually in the oven with the door slightly open.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake for up to 3 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

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Conclusion

Homemade Cannoli Cheesecake combines the creamy goodness of ricotta and cream cheese with mini chocolate chips and a graham cracker crust. This rich, elegant dessert is perfect for any celebration. Topped with whipped cream, extra chocolate chips, and optional pistachios, it's as beautiful as it is delicious!