Easy and delicious cannoli cheesecake, ouritalianjourney.com


Cannoli Cheesecake

I have always made my “New York Cheesecake” to my family’s delight, but recently I made this Cannoli Cheesecake and the family went WILD! This will soon be a new favorite in your house too!

** NOTE:  You must have a springform pan to make this dessert

Tip:  Anytime I make a cheesecake, I leave it in the springform pan while it sits in the refrigerator and only remove the outside spring just prior to serving.

Cannoli Cheesecake

Course: DessertCuisine: ItalianDifficulty: Medium


Prep time


Cooking time






Make 1 day ahead
Equipment needed (see below)

Must have a 9″ spring form pan
Must have a large lasagna-type dish to put a spring form pan in to create a water bath.


  • 1 1/2 cups (325ml) gram cracker crumbs

  • 2 tablespoons (30ml) granulated sugar

  • 1/4 cup (60ml) butter, melted

  • 3 lbs ricotta cheese

  • 1 1/2 cups granulated sugar

  • 1/2 cup all-purpose flour

  • 1 tablespoon vanilla extract

  • 2 teaspoons freshly grated orange peel

  • 7 eggs lightly beaten

  • 1/3 cup miniature chocolate chips


  • Preheat oven to 350° (175C)
  • Wrap all sides and bottom (outside of pan) of a 9″ springform pan securely with a double layer thickness of aluminum foil.
  • Combine all of the crust ingredients together and press evenly across the bottom and half up the sides of the pan. Bake for 10 minutes; allow to cool before filling.
  • In a large bowl, beat ricotta cheese and granulated sugar until smooth.
  • Beat in flour, vanilla, and orange peel.
  • Add beaten eggs, one at a time, and blend on low speed only until incorporated (do not overmix).
  • Carefully pour into the prepared pan and sprinkle with chocolate chips.
  • Place in a large baking pan (I use a lasagna-size pan) and add 1 inch of hot water to the pan. (This creates a water bath for the cheesecake to cook; creating a moister cake)
  • Bake for 75 minutes or until the center is almost set. Carefully remove the pan from the oven and lift out the springform pan and place it on a wire rack to cool for 10 minutes.
  • Remove aluminum foil. Run a sharp knife around the edge of the pan to loosen it. Allow to cool for about a 1/2 hour and then put in the fridge until ready to serve.


  • Can make this a day ahead and just leave it in the spring pan until ready to serve.
  • Garnish with candied oranges or pistachios, if desired.

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