Cannoli Cheesecake Twist

This Italian-inspired Cannoli Cheesecake creates the perfect mashup between traditional cannoli flavors and velvety cheesecake texture. The buttery graham crust works as the foundation for a luxurious filling that blends ricotta with cream cheese, plus tiny chocolate morsels for unexpected bursts of chocolatey goodness. Crowned with fluffy whipped cream, additional chocolate bits, and crunchy pistachios if you're feeling fancy. This stunning dessert works beautifully for gatherings or whenever you need something a bit special!

INGREDIENTS

• Graham cracker crumbs: 1 ½ cups, forming your dessert foundation.
• Granulated sugar: ¼ cup (for crust), adding sweetness to your graham base.
• Unsalted butter (melted): ½ cup, holds your crust together.
• Ground cinnamon (optional): 1 teaspoon, brings warmth to the base.
• Ricotta cheese (drained): 24 oz, creates the signature cannoli texture.
• Cream cheese (softened): 8 oz, adds silky smoothness.
• Powdered sugar: 1 cup, sweetens your creamy filling.
• Vanilla extract: 2 teaspoons, boosts overall flavor profile.
• Almond extract: 1 teaspoon, contributes subtle nuttiness.
• Eggs: 3 large, gives your cake structure.
• Mini chocolate chips: ½ cup (for filling) + ¼ cup (for topping), delivers tiny chocolate surprises.
• Whipped cream: 1 cup, creates a cloud-like finish.
• Chopped pistachios (optional): adds pretty green pops and crunch.
• Powdered sugar (for dusting, optional): gives a snowy finish.

INSTRUCTIONS

Step 10:

Just before serving, decorate your cake with swirls of whipped cream, scatter mini chocolate chips on top, and sprinkle with pistachios if you want. A light dusting of powdered sugar makes it extra pretty.

Step 9:

Let the cheesecake chill in your fridge at least 4 hours, but overnight works even better.

Step 8:

When baking's done, turn off your oven but leave the door slightly open and let the cake cool inside for an hour.

Step 7:

Bake your creation for 50-60 minutes until the middle looks mostly set but still wobbles a tiny bit.

Step 6:

Pour your filling mix onto the cooled crust and smooth the surface with a spatula.

Step 5:

Add the mini chocolate chips with a light touch, just folding them in without overdoing it.

Step 4:

Add vanilla extract, almond extract, then mix in eggs one by one on low speed until everything's just combined.

Step 3:

In a big bowl, mix your drained ricotta with soft cream cheese until it's completely smooth. Slowly add powdered sugar while mixing.

Step 2:

Mix graham crumbs, sugar, melted butter and cinnamon if using. Press this mixture firmly into your pan bottom and bake 8-10 minutes. Let it cool down.

Step 1:

Get your oven hot at 325°F (163°C) and grease a 9-inch springform pan.

Serving and Storage Tips

• The flavors get way better after resting overnight in the fridge, so try to plan ahead when making this.
• Got leftovers? They'll stay good in a sealed container in your fridge for about 5 days.

Helpful Notes

• Make sure you drain that ricotta really well or you'll end up with a soggy cake.
• Love that almond flavor? Go ahead and add a splash more extract if you want it stronger.

Tips from Well-Known Chefs

• Chef Luca recommends throwing in a tiny bit of sea salt with your crust mixture to balance out the sweetness.

Italian-American Fusion Delight

This dreamy Cannoli Cheesecake brings together the best of Italian dessert tradition in one incredible package. The velvety blend of ricotta and cream cheese gets little bursts of chocolate throughout, all resting on that buttery graham base. When you add the pillowy whipped cream topping, some nuts, and a dusting of powdered sugar, it becomes something truly magical that looks as good as it tastes.

Showstopping Celebration Dessert

When you need to wow people at your next get-together, this cheesecake will do the trick. It doesn't matter if it's a holiday dinner, someone's birthday, or just friends coming over. The creamy filling with chocolate bits and that graham cracker base come together in something that'll make people ask for seconds. Put those pistachios and powdered sugar on top and watch everyone's eyes light up when you bring it to the table.

FAQs

Can I use store-bought graham cracker crust?

You can totally take the shortcut with store-bought crust if you're in a rush, but making your own really does taste better and gives a nicer texture.

How do I prevent cracks in my cheesecake?

Don't mix your batter too much, keep your oven temp on the lower side, and let it cool down slowly with the oven door cracked open. These tricks help stop those annoying cracks.

Can I freeze the cheesecake?

Sure can! It'll stay good frozen for about 3 months. Just wrap it really well with plastic wrap first, then a layer of foil before putting it in the freezer.

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Summary

Cannoli Cheesecake Twist joins creamy ricotta and cream cheese with chocolate chips and a golden crust. Topped with whipped cream plus optional pistachios, it's perfect for any occasion!