Go Back
–+ servings
Cannoli Cheesecake with Crunchy Cone Crust

Indulge in Cannoli Cheesecake with Crunchy Cone Crust

Experience the delightful fusion of classic cannoli flavors in this Cannoli Cheesecake with Crunchy Cone Crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Cooling Time 1 hour
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free cookie crumbs for a gluten-free option.
  • 1 cup Crushed Cannoli Shells Crushed waffle cones can be used as an alternative.
  • 1/2 cup Butter (melted) Use unsalted for better control of flavor.
  • 1/4 cup Sugar Opt for white granulated sugar for best results.
For the Filling
  • 15 oz Ricotta Cheese Opt for whole milk ricotta for optimal taste and texture.
  • 8 oz Mascarpone Cheese Cream cheese is a suitable alternative.
  • 1/4 cup All-Purpose Flour Omit for a gluten-free version.
  • 1 tsp Cinnamon (ground)
  • 1 tsp Vanilla Extract Use high-quality extract for superior flavor.
  • 3 large Eggs Incorporate one at a time.
For Topping
  • 1 cup Heavy Cream For a dairy-free version, use whipped coconut cream.
  • 1/4 cup Powdered Sugar
  • 1/2 cup Mini Chocolate Chips Optional garnish.
  • 1/4 cup Chopped Pistachios Optional garnish.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Roasting Pan

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan with parchment paper and cooking spray.
  2. In a mixing bowl, combine graham cracker crumbs, crushed cannoli shells, melted butter, and sugar until combined. Press into bottom of the prepared pan.
  3. Bake the crust for 10 minutes until edges are golden. Allow to cool slightly.
  4. Lower oven temperature to 300°F (150°C) and make sure it’s fully preheated.
  5. Beat the ricotta and mascarpone with sugar and flour until smooth. Add cinnamon and vanilla, mixing until creamy.
  6. Incorporate eggs one at a time, mixing gently. Pour filling over cooled crust.
  7. Place the springform pan in a larger roasting pan. Fill the roasting pan with warm water halfway up the sides.
  8. Bake the Cannoli Cheesecake for 105 to 115 minutes until edges are set and center jiggles.
  9. Turn off oven and leave cheesecake inside for 30 minutes, then open the oven door to cool for another 30 minutes.
  10. Remove from water bath and refrigerate for at least 4 hours or overnight.
  11. Whip heavy cream with powdered sugar until stiff peaks form. Spread over cheesecake.
  12. Top with mini chocolate chips or chopped pistachios. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gCholesterol: 100mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 800IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 5 days, or freeze individual slices for up to 3 months.

Tried this recipe?

Let us know how it was!