Cannoli Cheesecake
Servings 10
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs 6 oz
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon powder
- 6 tablespoons unsalted butter melted (3 oz)
Cannoli Cheesecake
- 1 1/4 cups cream cheese softened (10 oz)
- 1 can 14 oz Eagle Brand® Sweetened Condensed Milk
- 1 1/4 cups ricotta cheese 10 oz
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon cinnamon powder
Ricotta Whipped Cream
- 1/2 cup heavy cream 4 oz
- 1/4 cup ricotta cheese 2 oz
- 1/3 cup powdered sugar
Toppings
- 1/4 cup mini chocolate chips
- 1/4 cup chopped pistachios
- 8 mini cannoli
Instructions
Graham Cracker Crust
- Preheat Oven: Preheat your oven to 300°F.
- Mix Crust: In a bowl, mix the graham cracker crumbs, brown sugar, and cinnamon. Add the melted butter and combine well.
- Form Crust: Press the mixture into the bottom of a greased 9-inch springform pan. Set aside.
Cannoli Cheesecake
- Beat Cream Cheese: In a mixer, beat the cream cheese on medium speed for about 2 minutes until creamy. Scrape the bottom of the bowl.
- Add Sweetened Condensed Milk: Mix in the sweetened condensed milk and ricotta. Scrape the bowl again to ensure even mixing.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape the bowl between adding each egg.
- Add Flavor: Mix in the vanilla extract and cinnamon until combined.
- Pour Batter: Pour the cheesecake batter into the prepared crust.
- Prepare Water Bath: Wrap the bottom of the springform pan in foil. Place it inside a larger pan with tall sides. Pour hot water into the larger pan to create a water bath.
- Bake: Bake for about 1 hour, until the edges are set, but the center is still slightly jiggly.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour.
- Chill: Remove the cheesecake and let it cool. Then refrigerate it for at least 6 hours or overnight.
Ricotta Whipped Cream
- Whip Cream: In a mixer, beat the heavy cream, ricotta, and powdered sugar on medium-high speed until stiff peaks form.
- Pipe: Transfer the whipped cream to a piping bag.
Decorate
- Top with Cream: Pipe the ricotta whipped cream on top of the chilled cheesecake using a star tip (like tip 6B).
- Add Toppings: Sprinkle mini chocolate chips and chopped pistachios over the whipped cream.
Notes
- Puff Pastry: For a different crust, you can use a puff pastry instead of graham crackers.
- Variations: Add a bit of citrus zest to the cheesecake batter for a refreshing twist.
- Storage: Keep the cheesecake covered in the fridge for up to 5 days.