Cannoli Cheesecake
Cannoli Cheesecake bakes ricotta, cream cheese, sweetened condensed milk, cinnamon, and vanilla over a buttery graham cracker crust for a creamy Italian-inspired dessert. It is a make-ahead cheesecake finished with whipped ricotta cream, mini chocolate chips, pistachios, and mini cannoli for parties or holidays.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Baking sheet
- Cooling rack
Ingredients
- 1 1/2 cups graham cracker crumbs
- 2 tbsp brown sugar
- 1/4 tsp cinnamon powder for crust
- 6 tbsp unsalted butter melted
- 1 1/4 cups cream cheese softened
- 14 oz Eagle Brand® Sweetened Condensed Milk 1 can
- 1 1/4 cups ricotta cheese for filling
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1/4 tsp cinnamon powder for filling
- 1/2 cup heavy cream
- 1/4 cup ricotta cheese for topping
- 1/3 cup powdered sugar
- 1/4 cup mini chocolate chips
- 1/4 cup chopped pistachios
- 8 mini cannoli for garnish
Instructions
- Heat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
- Stir graham cracker crumbs, brown sugar, 1/4 teaspoon cinnamon, and melted butter until the crumbs are evenly moistened.
- Press the crust firmly into the prepared pan. Bake for 10 minutes, then set aside while you make the filling.
- Beat the softened cream cheese until smooth. Mix in sweetened condensed milk, ricotta, vanilla, and remaining cinnamon on low speed.
- Add eggs one at a time, mixing gently after each addition just until the batter looks smooth.
- Pour the filling over the crust. Bake for 55 to 65 minutes, until the edges are set and the center still jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 45 minutes before moving it to a rack.
- Cool to room temperature, then refrigerate for at least 6 hours or overnight.
- Whip heavy cream, ricotta, and powdered sugar until thick. Spread or pipe over the chilled cheesecake, then add chocolate chips, pistachios, and mini cannoli.
Notes
Storage: Keep Cannoli Cheesecake covered in the refrigerator for 4 to 5 days. Add mini cannoli garnish close to serving for the best texture.
Freezing: Freeze the baked cheesecake without topping for up to 2 months. Wrap tightly and thaw overnight in the refrigerator before decorating.
Best Tips: Use softened cream cheese and room-temperature eggs so the filling blends smoothly. Mix on low speed after adding eggs to limit cracks.
Chilling Tips: Chill the cheesecake at least 6 hours before slicing. Overnight chilling gives the cleanest texture and helps the ricotta filling set fully.
Topping Ideas: Add mini chocolate chips, chopped pistachios, mini cannoli, chocolate drizzle, or a light dusting of cinnamon right before serving.
Variations: Add orange zest to the filling, use chocolate cookie crumbs for the crust, or swap pistachios with toasted almonds.