I’m a pretty big fan of cannolis but I don’t get to have them very often. Sadly, the local place I used to get them from first stopped carrying them, then closed down, and I haven’t had convenient access to them since. Sure, I could make my own, but I like them as a nice little treat when I’m out, not something I put a bunch of labor into at home.
So, when I came across this recipe, I decided it would be a perfect middle ground. It’s different enough from a real cannoli, easy enough to make, and still tasty in just the right way to satisfy the craving. It’s cannoli cheesecake!
Cannolis have all kinds of different flavorings depending on where they’re made. Orange is a classic in Palermo, pistachio is a classic in Catania, and the combination is delightful, in my opinion. So, this is an orange and pistachio cannoli, with a handful of mini chocolate chips to bring that hint of chocolate to the dessert. I’ll say, though, that you’re free to pick your favorite cannoli flavors to add; the crust and cheesecake themselves are basic and can be flavored however you like.
Speaking of the crust, you have a few options. The best thing to do, at least as far as I’m concerned, is buy some pre-made cannoli shells and blitz them into crumbs. You could bake your own, but that’s a lot of added work for something that doesn’t add a lot to the finished product.
Where can you find cannoli shells? Well, my local grocery store carries them in the “world foods” section, and I’ve also seen them at World Market, if you have one locally. Alternatively, you can just order them online. Here’s an Amazon link (which, if you click and make a purchase, earns me a small commission). Normally I wouldn’t recommend ordering something like this online, since you’re practically guaranteed more crumbs than shells by the time it arrives, but in this case it doesn’t matter. Crumbs are what you want!
If none of those are good options for you, you can also look for waffle cones, the kind made for ice cream. They aren’t quite the same, but they’ll work in a pinch.
There’s not really much else to say about this recipe! Making a cannoli cheesecake is surprisingly simple for how elegant and tasty the finished product turns out to be. Even my partner, who isn’t big on cheesecake, has been devouring it, so you know it’s great. Make it yourself, and let me know how it goes!
Cannoli Cheesecake
Equipment
- 9" Springform Cake Pan
- Parchment Paper
- Stand Mixer
- Zester
- Food Processor
- Rubber Spatula
- Mixing Bowls
Ingredients
For the Crust
- 7 Oz Cannoli Shells Or waffle cones; see post for details.
- ½ Cup Butter Melted.
- 3 Tbsp Brown Sugar
- ¼ Tsp Cinnamon
For the Filling
- 16 Oz Cream Cheese Softened.
- 15 Oz Ricotta Cheese
- 1¼ Cup Powdered Sugar
- 1 Tsp Vanilla Extract
- ½ Tsp Orange Zest About half an orange; can add more if you like a stronger orange flavor.
- ¼ Tsp Cinnamon
- ½ Cup Mini Chocolate Chips
- ¼ Cup Crushed Pistachios Unsalted are the best for this.
Instructions
- Lightly grease your springform pan. Make sure to get the sides, so the crust doesn't stick when you open the pan later. Cut a circle of parchment paper to sit on the bottom for easy removal, if you prefer.
- Break up your cannoli shells into bits and put them in the food processor. Pulse them until they're thoroughly broken apart and resemble sand.7 Oz Cannoli Shells
- Add the cannoli crumbs to a mixing bowl. Add in the melted butter, brown sugar, and cinnamon, and stir until well combined.½ Cup Butter, 3 Tbsp Brown Sugar, ¼ Tsp Cinnamon
- Pour the crumb mixture into your springform pan and press it into a crust along the bottom and sides. I found using a measuring cup was the most effective, but you can use a glass or anything that helps you get a flat, smooth surface all around.
- In your stand mixer, add the cream cheese and powdered sugar. Beat this together until it's smooth.16 Oz Cream Cheese, 1¼ Cup Powdered Sugar
- Add the ricotta, vanilla, orange zest, and cinnamon to the cream cheese and beat until well mixed.15 Oz Ricotta Cheese, ½ Tsp Orange Zest, ¼ Tsp Cinnamon, 1 Tsp Vanilla Extract
- Add the chocolate chips and pistachios, and fold to mix it in.½ Cup Mini Chocolate Chips, ¼ Cup Crushed Pistachios
- Pour your filling into the crust and smooth it out, careful not to damage the crust as you go. Garnish around the outside top edge with more pistachios and chocolate chips if you prefer.
- Put the cheesecake into your fridge to chill for at least 8 hours; I left mine overnight. You can cover it to keep out other fridge debris, but you don't have to if you have a sheltered place for it. Once it's chilled, slide and enjoy!