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Cannoli Cheesecake

Course Dessert
Prep Time 50 minutes
Cook Time 1 hour
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.