Introduction:
Indulge in the rich and creamy flavors of a classic Italian dessert with this Cannoli Cheesecake recipe. Combining the best of both worlds, this dessert is a delicious fusion of cannoli and cheesecake that will impress your taste buds. With a crunchy cannoli shell crust and a creamy, decadent cheesecake filling, this dessert is perfect for any occasion.
Preparation time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes | Serves: 8
Ingredients:
- 1 1/2 cups cannoli shell crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 24 oz cream cheese, softened
- 1 cup ricotta cheese
- 1 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios
Instructions:
- Preheat the oven to 350°F and grease a 9-inch springform pan.
- In a bowl, combine cannoli shell crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the prepared pan.
- In a separate bowl, beat cream cheese, ricotta cheese, and 1 cup sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Fold in mini chocolate chips and pour the mixture over the crust in the pan.
- Bake for 1 hour or until the center is almost set. Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight. Before serving, sprinkle chopped pistachios on top.
Nutrition Information:
Calories: 480 || Carbohydrates: 37g || Protein: 10g || Fat: 33g
What I Love About This Recipe?
- The combination of cannoli and cheesecake flavors creates a unique and delicious dessert.
- The crunchy cannoli shell crust adds a textural contrast to the creamy cheesecake filling.
- The addition of mini chocolate chips and pistachios adds extra flavor and visual appeal to the dessert.
- This recipe is easy to make and is sure to impress guests at any special occasion.
- The cheesecake can be made ahead of time, making it a convenient dessert option for entertaining.
What To Avoid While Making this Recipe?
- Avoid overmixing the cheesecake batter, as this can lead to a dense and heavy texture.
- Make sure to not overbake the cheesecake, as it should be slightly jiggly in the center when done.
- Allow the cheesecake to cool completely before refrigerating to avoid condensation forming on the surface.
- To prevent cracks from forming on the surface of the cheesecake, bake it in a water bath or use a lower temperature.
- Ensure that all ingredients are at room temperature before starting to ensure a smooth and creamy cheesecake filling.