Description
A delicious twist on traditional cannoli, this Cannoli Cheesecake combines creamy cheesecake with the flavors of classic cannoli filling.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup ricotta cheese
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup mini chocolate chips
- ½ cup chopped pistachios, for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat together the cream cheese, ricotta cheese, powdered sugar, and vanilla extract until smooth.
- Add eggs one at a time, mixing well after each addition.
- Fold in the mini chocolate chips.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 60 minutes or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
- Garnish with chopped pistachios before slicing and serving.
Notes
- For best results, use room temperature ingredients.
- Let the cheesecake cool completely before refrigerating.
- Can be made a day in advance for easier serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg