🍰 Cannoli Cheesecake 🍪
🧾 Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional, for authentic cannoli flavor)
1/4 teaspoon ground cinnamon
1/2 cup whole milk ricotta cheese
1/2 cup mini semisweet chocolate chips
For the Ricotta Topping:
1/2 cup whole milk ricotta cheese
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Pinch of cinnamon
Candied cherries or orange zest (for garnish)
🔪 Instructions:
Prep the Pan:
Line a 9-inch springform pan with parchment paper. Set aside.
Make the Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press firmly into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat cream cheese until smooth and creamy. Gradually add sugar and mix until fully incorporated. Add vanilla, almond extract (if using), and cinnamon; mix well. Blend in ricotta cheese until smooth. Gently fold in chocolate chips.
Bake the Cheesecake:
Pour the filling over the prepared crust. Bake at 325°F (160°C) for 45–50 minutes or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Chill Completely:
Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight to set fully.
Make the Ricotta Topping:
In a small bowl, blend ricotta cheese, powdered sugar, vanilla, and cinnamon until smooth. Spread or dollop over the chilled cheesecake before serving.
Garnish & Serve:
Top with candied cherries or a sprinkle of orange zest for a colorful finish. Slice and enjoy!