Introduction
The key to “cannoli flavor” is ricotta + vanilla + a touch of cinnamon (and optionally orange zest). To keep this recipe
easy, we use a simple cookie crust and bake low and slow for a creamy texture. You’ll get clean slices, a rich filling,
and plenty of chocolate chips—without complicated steps.
Ingredients
Crust
- 2 cups (200 g) crushed graham crackers (or vanilla wafers)
- 1/4 cup (50 g) granulated sugar
- 6 tbsp (85 g) butter, melted
- Pinch of cinnamon (optional)
Cannoli Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- 15 oz (425 g) whole-milk ricotta (see tip about draining)
- 3/4 cup (150 g) granulated sugar
- 2 tbsp cornstarch (helps set + reduces cracking)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tsp orange zest (optional but very “cannoli”)
- 3 large eggs, room temp
- 1 cup (170 g) mini chocolate chips
- 1/3 cup chopped pistachios (optional, inside or on top)
Toppings (Optional but Beautiful)
- Powdered sugar
- Chocolate drizzle
- Extra mini chocolate chips
- Chopped pistachios
- Whipped cream
Pan: 9-inch (23 cm) springform pan.
Instructions
1) Prep
- Preheat oven to 325°F (165°C).
- Grease a 9-inch springform pan and (optional) line the bottom with parchment.
- If your ricotta seems watery, drain it (see Tips) for a thicker cheesecake.
