Cannoli Cheesecake

Cannoli Cheesecake

Cannoli Cheesecake

Now it feels like the holidays.  I just put my Cannoli Cheesecake in the oven to bake.  It won’t be until tomorrow that I can cut into this rich and creamy dessert, but it is so worth it.  And I’ll give you a little hint, sometimes (most of the time) I substitute the vanilla for amaretto.  Garnish with fresh blackberries and you have a special treat no one can resist.

Cannolis are a family favorite and so is cheesecake so why not marry the two of them together for this super rich and delicious Cannoli Cheesecake.

Cannoli Cheesecake


  • 8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
  • 3 Tbs. granulated sugar
  • 7 Tbs. unsalted butter, melted
  • 3 8-oz. packages cream cheese, at room temperature
  • 1 cup ricotta
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups granulated sugar
  • 1/3 cup mini chocolate chips
  • 2 Tbs. finely grated orange zest
  • 1 Tbs. pure vanilla extract
  • 4 large eggs, at room temperature
  • Confectioners' sugar, for garnish


  1. Position a rack in the center of the oven and heat the oven to 375°F.
  2. In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
  3. In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
  4. Add the chocolate chips, orange zest, and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
  5. Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month .
  6. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.
  7. Garnish with confectioners' sugar sifted over the cake and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

 A Giada de Laurentiis Recipe.

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Comments: 4

  1. Reeni January 1, 2013 at 8:59 pm Reply

    I love cannoli! This cheesecake is pure heaven! I just melted. Happy New Year!
    Reeni recently posted..Parmesan Roasted SquashMy Profile

    • Lori January 1, 2013 at 9:46 pm Reply

      Hi Reeni, I think I may have indulged in a little bit too much cheesecake this holiday if you know what I mean. But who says a little indulgence at the holidays is a bad thing! :O)

  2. Melissa@IWasBornToCook January 1, 2013 at 10:05 pm Reply

    This looks just like the recipe I use. It definitely is amazingly delicious!
    Melissa@IWasBornToCook recently posted..Your Top Posts of 2012!My Profile

    • Lori January 8, 2013 at 5:40 pm Reply

      It’s a Giada recipe and turns out perfect every time!

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