Cannoli Cheesecake Recipe

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easier release.

In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tbs granulated sugar, 0.5 tsp ground cinnamon and 0.125 tsp salt. Stir to combine.

Pour 6 tbs melted unsalted butter over the crumbs and mix with a fork or spatula until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup for an even, compact layer.

Bake crust for 8–10 minutes, until set and fragrant. Remove from oven and set aside to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Lower oven to 325°F (160°C) if not already. Place a large rack in the middle position.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 24 oz room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 cup granulated sugar and 0.5 cup sour cream. Beat on medium speed until combined and silky, about 1–2 minutes.

Add 2 tsp vanilla extract (and 0.5 tsp vanilla bean paste if using) and the 1 tsp orange zest; mix until incorporated.

Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Do not overmix; stop as soon as each egg is incorporated.

Fold in 1 cup well-drained room-temperature ricotta with a rubber spatula until uniform. The ricotta adds a cannoli-like flavor and lighter texture.

Sift in 2 tbs flour (or cornstarch) and 0.25 tsp salt, and gently fold them in to help stabilize the filling.

Gently fold in 0.75 cup mini chocolate chips and 0.25 cup reserved mini chips for garnish, leaving a handful of the reserved chips to sprinkle on top if desired.

Pour the filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

To minimize cracking, bake the cheesecake in a water bath: wrap the outside of the springform pan with two layers of heavy-duty aluminum foil (to prevent leaks). Place the pan in a larger roasting pan. Pour enough hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 55–70 minutes, until the edges are set and the center still slightly jiggles when the pan is gently shaken. Rotate the pan once halfway through if your oven bakes unevenly.

Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 30 minutes (this gradual cooling helps prevent cracks). Then remove from the water bath and cool to room temperature on a wire rack for about 1 hour.

Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and chill in the refrigerator at least 6 hours or preferably overnight to fully set.

About 30 minutes before serving, prepare the cannoli cream topping: place 1.5 cups well-drained whole-milk ricotta in a medium bowl. Beat briefly with a hand mixer or whisk until smooth and lump-free.

Add 0.75 cup sifted powdered sugar, 0.25 cup mascarpone (if using), and 1 tsp vanilla extract. Mix until smooth and slightly pipeable. Taste and adjust sweetness to preference.

Fold in 0.25 cup mini chocolate chips and 2 tbs chopped toasted pistachios, reserving a few chips and pistachio pieces for garnish if desired.

Release the chilled cheesecake from the springform pan and transfer to a serving plate. Spread the cannoli cream over the center of the cheesecake, leaving a 1/2-inch border so the crust edge shows, or pipe rosettes around the top edge.

Sprinkle the top with the reserved mini chocolate chips and chopped pistachios. Dust lightly with 1 tbs powdered sugar just before serving.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for neat slices. Serve chilled. Leftovers keep well, covered, in the refrigerator for up to 4–5 days.