Name: Decadent Cannoli Cheesecake with Crispy Cone Crust Recipe
Prep time: 30 min
Cook time: 120 min
Total time: 390 min
Ingredients: 1 cup graham cracker crumbs; 1 cup crushed cannoli shells (or crushed waffle cones); 5 tbsp melted butter; 2 tbsp granulated sugar; 15 ounces whole milk ricotta cheese; 8 ounces mascarpone cheese (cream cheese as substitute); 1/4 cup all-purpose flour (optional for gluten-free version); 1 tsp ground cinnamon; 1 tsp vanilla extract; 3 large eggs; 1 cup heavy cream (or whipped coconut cream for dairy-free); 1/4 cup powdered sugar; Mini chocolate chips or chopped pistachios for garnish (optional)

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Indulge in the ultimate Italian dessert fusion with this Decadent Cannoli Cheesecake. Imagine the creamy richness of ricotta and mascarpone cheese paired with the satisfying crunch of a cannoli cone crust. Perfect for parties or special occasions, this cheesecake combines smooth textures, warm cinnamon notes, and sweet flavors for a truly unforgettable treat. With a water bath baking method, it stays perfectly creamy and crack-free every time.

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Ingredients

For the Crust

1 cup graham cracker crumbs
1 cup crushed cannoli shells (or crushed waffle cones)
5 tablespoons melted butter
2 tablespoons granulated sugar

For the Filling

15 ounces whole milk ricotta cheese
8 ounces mascarpone cheese (cream cheese as substitute)
1/4 cup all-purpose flour (optional for gluten-free version)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 large eggs
1 cup heavy cream (or whipped coconut cream for dairy-free)
1/4 cup powdered sugar
Mini chocolate chips or chopped pistachios for garnish (optional)

Instructions

Step 1: Prepare the Oven & Pan

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and spray with non-stick cooking spray.

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Step 2: Make the Crust

Mix graham cracker crumbs, crushed cannoli shells, melted butter, and sugar until the mixture resembles damp sand. Press evenly into the bottom of the springform pan.

Step 3: Bake the Crust

Bake for 10 minutes. Let it cool slightly. Wrap the pan with aluminum foil to prevent water from seeping in during the water bath.

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Step 4: Reduce Oven Temperature

Lower the oven to 300°F (150°C) to gently bake the cheesecake without cracking.

Step 5: Prepare the Filling

Beat ricotta, mascarpone, sugar, and flour until smooth. Add cinnamon and vanilla extract. Mix until fully combined.

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Step 6: Add Eggs

Add eggs one at a time, gently mixing after each. Pour the mixture over the cooled crust.

Step 7: Set Up Water Bath

Place the springform pan into a larger roasting pan. Pour warm water halfway up the pan sides to ensure even baking.

Step 8: Bake Cheesecake

Bake 105–115 minutes. The edges should be set, and the center slightly jiggly. Do not open the oven during baking.

Step 9: Cool Gradually

Cool in the oven for 30 minutes with the door closed, then open slightly for another 30 minutes.

Step 10: Chill

Remove from the water bath, wrap, and refrigerate at least 4 hours or overnight for best texture.

Step 11: Make Topping

Whip heavy cream with powdered sugar and ricotta until stiff peaks form. Spread over chilled cheesecake.

Step 12: Garnish & Serve

Top with mini chocolate chips, chopped pistachios, or a dusting of powdered sugar. Slice and serve chilled.

Pro Tips

Use fresh ricotta and mascarpone for maximum creaminess.
Don’t skip the water bath—it prevents cracks.
Bake until the center is slightly jiggly to retain smooth texture.
Chill overnight to let flavors meld beautifully.

Why This Recipe Works

Unique Texture: Crunchy crust with a creamy filling.
Versatile: Can swap chocolate chips for nuts or fruits.
Impressive Presentation: Perfect centerpiece for celebrations.

Substitutions & Variations

Nutty Twist: Replace chocolate chips with crushed pistachios.
Dairy-Free: Use whipped coconut cream and plant-based cheeses.
Gluten-Free: Use gluten-free cookie crumbs for crust.
Flavor Boost: Add almond extract or caramel swirl.
Chocolate Lovers: Swirl melted chocolate into the filling.
Fruity Delight: Mix in fresh raspberries or strawberries.
Warm Spice: Add nutmeg and ginger with cinnamon.

Make-Ahead, Storage & Reheating Guide

Make-Ahead: Prepare crust and filling up to 24 hours in advance.
Storage: Refrigerate up to 5 days or freeze slices for 3 months.
Thawing: Overnight in the fridge before serving.
Reheating: Best served chilled, but can warm slightly in the microwave.

Serving Ideas

Fresh berries for a refreshing contrast.
A scoop of vanilla ice cream for extra indulgence.
Pair with espresso, coffee, or Limoncello spritz.
Serve alongside crisp Italian biscotti.

Nutrition (Per Serving Estimate)

Calories: 350 kcal
Carbohydrates: 38 g
Protein: 7 g
Fat: 20 g
Saturated Fat: 12 g
Sugar: 25 g
Fiber: 1 g

Frequently Asked Questions

Q: How do I choose the best ricotta?
A: Use whole milk, fresh ricotta. Drain excess moisture for a creamier texture.

Q: Can I freeze Cannoli Cheesecake?
A: Yes! Wrap slices tightly and store in an airtight container for up to 3 months.

Q: How do I prevent cracks?
A: Bake using a water bath and avoid sudden temperature changes.

Q: Is there a dairy-free version?
A: Yes! Use plant-based cheeses and coconut cream for topping.

This Decadent Cannoli Cheesecake with Crispy Cone Crust is the perfect blend of creamy, crunchy, and sweet. Its luxurious ricotta-mascarpone filling and unique crust make it a crowd-pleaser that elevates any celebration. With easy variations, make-ahead options, and foolproof instructions, it’s your ultimate Italian dessert experience.