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Cannoli Cheesecake

Easy and delicious cannoli cheesecake, ouritalianjourney.com

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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

Cannoli Cheesecake

This is a bit hit in our family!
Course Dessert
Cuisine Italian
Keyword cheesecake, chocolate, delicious
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting time 15 minutes
Total Time 2 hours
Servings 12
Calories 375kcal



  • 1 1/2 cups 325ml graham cracker crumbs
  • 2 tablespoons 30ml granulated sugar
  • 1/4 cup 60ml butter, melted


  • 3 lbs. smooth 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 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 center is almost set. Carefully remove the pan from oven and lift out springform pan and place on a wire rack to cool for 10 minutes.
  • Remove aluminum foil. Run a sharp knife around edge of pan to loosen. Allow to cool about a 1/2 hour and then put in fridge until ready to serve.


Garnish with candied oranges or pistachios, if desired.

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.


Let us know how you like it!!

Editors Note:  This post was originally published on July 6, 2015. We are reposting due to several requests and minor update.

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