CANNOLI CHEESECAKE: A DELICIOUS TASTE OF SICILY

This extraordinary dessert combines the velvety creaminess of cheesecake with the crunchiness and unmistakable taste of Sicilian cannoli.

The base is made of finely crumbled cannolo wafers blended with melted butter, creating a crunchy, rich bottom.

The filling is an explosion of flavor, thanks to fresh ricotta and cream cheese, sweetened with powdered sugar and dotted with chocolate chips.

But that’s not all: the cheesecake is completed with a generous topping of pistachio granules and a delicious pistachio glaze, adding a touch of elegance and irresistible flavor.

Why You’ll Love This Recipe

• Authentic Sicilian Inspiration: Combines traditional cannoli flavors with a creamy cheesecake twist.
• Rich Texture: Crispy crust paired with smooth ricotta filling creates the perfect balance.
• Decadent Topping: Pistachio glaze and chocolate chips add an irresistible finish.

Cooking Time: 1 hour 30 minutes

Servings: 6

Ingredients

For the Crust:

• 2 cups crushed cannoli shells (about 200 grams)
• 7 tablespoons melted butter (about 100 grams)

For the Filling:

• 2 cups ricotta cheese (about 500 grams)
• 1 cup cream cheese (about 250 grams)
• 1 ¾ cups powdered sugar (about 200 grams)
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup chocolate chips (about 100 grams)

For the Topping:

• ¼ cup chocolate chips (about 50 grams)
• ¼ cup chopped pistachios (about 50 grams)

For the Pistachio Glaze:

• ¾ cup pistachios, shelled (about 100 grams)
• ½ cup powdered sugar (about 50 grams)
• 2–3 tablespoons milk

Method

Prepare the Crust:

1. Crush Cannoli Shells: Finely crush cannoli shells using a food processor until they form coarse crumbs.
2. Mix with Butter: In a bowl, combine crumbs with melted butter and mix well.
3. Press into Pan: Firmly press the mixture into the bottom of a 9-inch springform pan to form an even crust. Chill while preparing the filling.

Prepare the Filling:

1. Blend Cheeses: In a large mixing bowl, beat ricotta, cream cheese, and powdered sugar until smooth.
2. Add Eggs: Mix in eggs one at a time, ensuring each is fully incorporated.
3. Flavor and Fold: Stir in vanilla extract and fold in chocolate chips.
4. Pour into Pan: Pour the mixture over the prepared crust and spread evenly.

Bake the Cheesecake:

1. Preheat Oven: Preheat oven to 325°F (160°C).
2. Bake: Place the cheesecake in the oven and bake for 50–60 minutes, or until the center is set and slightly jiggly.
3. Cool: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Prepare the Pistachio Glaze:

1. Grind Pistachios: Using a food processor, grind pistachios into a paste.
2. Mix Glaze: Combine pistachio paste with powdered sugar and gradually add milk until the mixture reaches a glaze-like consistency.

Decorate the Cheesecake:

1. Add Toppings: Sprinkle the cooled cheesecake with chocolate chips and chopped pistachios.
2. Apply Glaze: Drizzle or spread the pistachio glaze evenly over the top.

Tips for Success

• Fresh Ricotta: Use high-quality, fresh ricotta for a smooth and flavorful filling.
• Prevent Cracks: Bake in a water bath or place a pan of water on the lower oven rack to maintain moisture.
• Chill Thoroughly: Refrigerate the cheesecake overnight for best results and easier slicing.

Nutritional Facts (Per Serving)

Serve and Enjoy

Slice the cheesecake and serve chilled. Pair with espresso for the perfect Italian-inspired dessert experience. Buon appetito!

Cannoli Cheesecake: A Delicious Taste Of Sicily

Print Recipe Pin Recipe

Cook Time 1 hour hr 30 minutes mins

Servings 6

Calories 420 kcal

Ingredients

  

For the Crust:

• 2 cups crushed cannoli shells about 200 grams
• 7 tablespoons melted butter about 100 grams

For the Filling:

• 2 cups ricotta cheese about 500 grams
• 1 cup cream cheese about 250 grams
• 1 ¾ cups powdered sugar about 200 grams
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup chocolate chips about 100 grams

For the Topping:

• ¼ cup chocolate chips about 50 grams
• ¼ cup chopped pistachios about 50 grams
• For the Pistachio Glaze:
• ¾ cup pistachios shelled (about 100 grams)
• ½ cup powdered sugar about 50 grams
• 2 –3 tablespoons milk

Instructions

 

Prepare the Crust:

• Crush Cannoli Shells: Finely crush cannoli shells using a food processor until they form coarse crumbs.
• Mix with Butter: In a bowl, combine crumbs with melted butter and mix well.
• Press into Pan: Firmly press the mixture into the bottom of a 9-inch springform pan to form an even crust. Chill while preparing the filling.

Prepare the Filling:

• Blend Cheeses: In a large mixing bowl, beat ricotta, cream cheese, and powdered sugar until smooth.
• Add Eggs: Mix in eggs one at a time, ensuring each is fully incorporated.
• Flavor and Fold: Stir in vanilla extract and fold in chocolate chips.
• Pour into Pan: Pour the mixture over the prepared crust and spread evenly.

Bake the Cheesecake:

• Preheat Oven: Preheat oven to 325°F (160°C).
• Bake: Place the cheesecake in the oven and bake for 50–60 minutes, or until the center is set and slightly jiggly.
• Cool: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Prepare the Pistachio Glaze:

• Grind Pistachios: Using a food processor, grind pistachios into a paste.
• Mix Glaze: Combine pistachio paste with powdered sugar and gradually add milk until the mixture reaches a glaze-like consistency.

Decorate the Cheesecake:

• Add Toppings: Sprinkle the cooled cheesecake with chocolate chips and chopped pistachios.
• Apply Glaze: Drizzle or spread the pistachio glaze evenly over the top.