Description
Easy Cannoli Cheesecake is the kind of dessert that instantly makes any table feel special. With its creamy baked cheesecake filling, classic cannoli-inspired ricotta flavor, chocolate cookie crust, and fluffy whipped topping, this is an easy dessert recipe that works beautifully for holidays, parties, dinner ideas that need a sweet finish, and anytime you want impressive food ideas without making a complicated bakery-style treat from scratch.
Ingredients
1 1/2 cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
15 ounces whole milk ricotta cheese
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
3/4 cup mini chocolate chips
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/3 cup chopped chocolate or extra mini chocolate chips
Instructions
1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. Mix the chocolate cookie crumbs with the melted butter until evenly combined.
3. Press the crumb mixture firmly into the bottom and slightly up the sides of the pan.
4. Bake the crust for 8 minutes, then remove it and let it cool.
5. In a large bowl, beat the cream cheese until smooth and creamy.
6. Add the ricotta cheese and granulated sugar, then mix until fully combined.
7. Beat in the eggs one at a time, mixing on low speed after each addition.
8. Add the vanilla extract and mix just until blended.
9. Fold in the mini chocolate chips gently.
10. Pour the filling over the cooled crust and smooth the top.
11. Bake for 55 to 65 minutes, until the edges are set and the center still has a slight jiggle.
12. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes.
13. Remove the cheesecake and let it cool completely at room temperature.
14. Refrigerate for at least 6 hours or overnight.
15. Whip the heavy cream with the powdered sugar until soft peaks form.
16. Pipe or spoon the whipped cream around the top of the cheesecake.
17. Finish with chopped chocolate or extra mini chocolate chips before serving.
Notes
Do not overmix the batter after adding the eggs, because too much air can cause the cheesecake to puff up in the oven and crack as it cools.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 27g
- Sodium: 310mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 145mg