Cannoli Cheesecake Recipes

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CANNOLI CHEESECAKE



Cannoli Cheesecake image

Cannoli are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta--a staple of Sicilian cuisine. This is a cheesecake inspired by the flavors of a traditional cannoli. Serve with a big glass of cold milk! This would last several days, covered, in the refrigerator.

Provided by John Somerall

Time 7h55m

Yield 10

Number Of Ingredients 16

cooking spray
2 ¼ cups graham cracker crumbs
½ cup salted butter, melted
3 tablespoons white sugar
1 ¼ teaspoons ground cinnamon, divided
2 cups whole-milk ricotta cheese
1 ½ cups mascarpone cheese
1 cup white sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
½ teaspoon lemon zest
4 large eggs, at room temperature
½ cup cold heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract
¼ cup miniature chocolate chips

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly grease paper and sides of the pan with cooking spray.
  • Stir graham cracker crumbs, melted butter, 3 tablespoons sugar, and 1/4 teaspoon cinnamon together in a medium bowl until well combined. Pour graham cracker crumb mixture into the prepared pan and press firmly into the bottom and sides to create a crust.
  • Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove pan from the oven and set aside to cool completely at room temperature, about 30 minutes. Wrap the outsides of the pan tightly with aluminum foil; set aside.
  • Reduce oven temperature to 300 degrees F (150 degrees C).
  • Beat ricotta, mascarpone, 1 cup sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Add 1 tablespoon vanilla extract, lemon zest, and remaining 1 teaspoon cinnamon and continue beating on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.
  • Pour batter into the prepared crust. Place the springform pan in a large baking dish and carefully fill baking dish halfway with water.
  • Bake in the preheated oven until edges are set and center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off and crack the oven door open slightly to allow cheesecake to cool slowly, about 1 hour. Remove the baking pan from the oven and remove the springform pan from the baking pan; remove aluminum foil.
  • Transfer cheesecake to a refrigerator and chill, uncovered, until completely firm, at least 4 hours, or up to 8 hours. When cheesecake is completely chilled, remove from the refrigerator and carefully remove springform pan.
  • Beat cream, powdered sugar, and 1/2 teaspoon vanilla extract together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Increase speed to high and continue beating until stiff peaks develop, about 1 minute.
  • Spread whipped cream mixture on top of cheesecake using a spatula; sprinkle chocolate chips evenly on top of whipped cream. Slice cheesecake into 12 slices; serve immediately.

Nutrition Facts : Calories 576.4 calories, Carbohydrate 49.2 g, Cholesterol 171.2 mg, Fat 38 g, Fiber 1 g, Protein 12.2 g, SaturatedFat 20.9 g, Sodium 288 mg, Sugar 35.6 g

MASCARPONE CANNOLI CHEESECAKE



Mascarpone Cannoli Cheesecake image

Provided by Giada De Laurentiis

Categories     dessert

Time 6h30m

Yield 12 servings

Number Of Ingredients 11

8 large dry almond-anise biscotti, or your favorite biscotti
4 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
Two 8-ounce packages cream cheese, at room temperature
One 8-ounce container mascarpone cheese, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest (from 1 lemon)
3 eggs, at room temperature
3/4 cup semisweet mini chocolate chips
Italian cherries in syrup, such as Amarena, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Pulse the biscotti to fine crumbs in a food processor. Drizzle in the butter, add the salt and pulse until the mixture has the texture of wet sand. Press into the bottom of a 9-inch springform pan.
  • Bake for 8 minutes, until the crust smells toasted and is beginning to brown. Set aside to cool while you make the filling. Reduce the oven temperature to 325 degrees F.
  • In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the salt, vanilla and lemon zest; beat on medium speed until combined. Add the eggs, one at a time, beating after each addition until just combined. Scrape down the sides of the bowl and mix again. Remove the bowl from the mixer and fold in the chocolate chips.
  • Pour the cream cheese mixture over the crust and spread evenly. Bake for 45 minutes, or until the center of the cake still moves just slightly.
  • Allow the cheesecake to cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Run a knife around the edge of the pan before releasing the collar.
  • Top each slice of cheesecake with a spoonful of cherries, if using.

NO-BAKE CHOCOLATE CHIP CANNOLI CHEESECAKE



No-Bake Chocolate Chip Cannoli Cheesecake image

I make this cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 14

1 package (4 ounces) cannoli shells
1/2 cup sugar
1/2 cup graham cracker crumbs
1/3 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
3/4 cup part-skim ricotta cheese
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 cup miniature semisweet chocolate chips
Chopped pistachios, optional

Steps:

  • Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.

Nutrition Facts : Calories 548 calories, Fat 36g fat (20g saturated fat), Cholesterol 88mg cholesterol, Sodium 292mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.

CANNOLI CHEESECAKE



Cannoli Cheesecake image

Combining two of our favorite desserts, this is a traditional holiday treat in my Italian family. We're always certain to pass down the recipe to the next generation.-Marie McConnell, Shelbyville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 8

3 cartons (15 ounces each) ricotta cheese
1-1/2 cups sugar
1/2 cup all-purpose flour
3 teaspoons vanilla extract
2 teaspoons grated orange zest
7 large eggs, lightly beaten
1/3 cup miniature semisweet chocolate chips
1/4 cup chopped pistachios

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside., In a large bowl, beat ricotta cheese and sugar until smooth. Beat in the flour, vanilla and orange zest. Add eggs; beat on low speed just until combined. Pour into prepared pan; sprinkle with chocolate chips. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 65-75 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Sprinkle with pistachios.

Nutrition Facts : Calories 363 calories, Fat 17g fat (9g saturated fat), Cholesterol 169mg cholesterol, Sodium 190mg sodium, Carbohydrate 39g carbohydrate (34g sugars, Fiber 1g fiber), Protein 18g protein.

CANNOLI CHEESECAKE! RECIPE - (3.8/5)



Cannoli Cheesecake! Recipe - (3.8/5) image

Provided by á-17891

Number Of Ingredients 12

1 (7-ounce) package cannoli shells
3 tablespoons unsalted butter melted
2 tablespoons sugar
4 cups whole milk ricotta cheese
1 1/4 cups sugar
1/4 cup flour
1/2 cup whipping cream
2 teaspoons pure vanilla extract
1 teaspoon orange zest
5 large eggs
1/3 cup mini chocolate chips
Confectionery sugar for sprinkling

Steps:

  • Preheat oven to 350°F. Line a 9 inch springform pan with parchment. Crush cannoli shells in a food processor, add butter and 2 tablespoons sugar and continue to pulse until medium-fine crumbs. Press crumbs firmly onto bottom of pan. Bake 10 minutes. Let cool. Beat ricotta cheese, remaining sugar and flour in bowl of electric mixer on medium until well blended. Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust. Bake for 1 hour and 10 minutes, then sprinkle top with the chocolate chips delicately, pressing chips in lightly. Continue to bake 10 more minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or more. Before serving sprinkle with confectionery sugar. Top with whipped cream if desired. Store leftovers in refrigerator, serves 10.

CANNOLI CHEESECAKE



Cannoli Cheesecake image

Provided by Larry Campbell

Categories     Cake     Mixer     Chocolate     Bake     Ricotta     Orange     Family Reunion     Chill     Potluck     Gourmet

Yield Makes 8 to 12 servings

Number Of Ingredients 15

For crust:
4 (4 3/4-by 2 1/2-inch) graham crackers, crumbled
1/3 cup slivered almonds
3 tablespoons granulated sugar
1/2 stick unsalted butter, melted
For cheesecake:
1 3/4 cups (15 ounces) whole-milk ricotta
1/4 cup granulated sugar
1 tablespoon grated orange zest
1 large egg, separated
1/3 cup candied orange peel, chopped
1/3 cup semisweet chocolate chips, chopped
4 large egg whites
2 teaspoon confectioners sugar
Equipment: a 9-inch springform pan

Steps:

  • Make crust:
  • Preheat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide cake off bottom) and lock on side.
  • Pulse graham crackers, almonds, and sugar in a food processor until finely ground, then transfer to a bowl. Stir in butter until combined.
  • Press crumb mixture evenly onto bottom and 1/2 inch up side of pan.
  • Bake crust 8 minutes. Cool to room temperature (still in pan), about 15 minutes. Leave oven on.
  • Make cheesecake:
  • Stir together ricotta, granulated sugar, zest, and egg yolk in a large bowl until combined, then stir in candied orange peel and chocolate chips.
  • Beat egg whites (all 5) and a pinch of salt in another bowl with an electric mixer until they hold soft peaks. Fold into ricotta mixture gently but thoroughly.
  • Pour filling into crust and bake until top is puffed and golden, about 55 minutes to 1 hour.
  • Cool in pan 15 minutes. Run a thin knife around edge to loosen cake, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.

CANNOLI CHEESECAKE RECIPE



Cannoli Cheesecake Recipe image

Use this Cannoli Cheesecake Recipe to get the best of both worlds when you can't decide which dessert you want. This Cannoli Cheesecake Recipe is an epic combination of two classic desserts that is perfectly creamy and sweet. Surprise your guests with this unique yet delicious cheesecake.

Provided by My Food and Family

Categories     Dairy

Time 6h15m

Yield 12 servings

Number Of Ingredients 10

1 pkg. (10 oz.) square shortbread cookies, finely crushed (about 2 cups)
1/4 cup butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/2 cup part-skim ricotta cheese
1 tsp. vanilla
3 eggs
3/4 cup miniature semi-sweet chocolate chips
1 tsp. orange zest
1/2 cup pistachios, chopped

Steps:

  • Heat oven to 325°F.
  • Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add ricotta cheese and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate chips and orange zest; pour over crust.
  • Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours; sprinkle with nuts.

Nutrition Facts : Calories 530, Fat 37 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 120 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

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