Cannoli Cheesecake (kannoli Cheesecake)
Indulge in the delightful fusion of Italian and Maltese flavors with this Cannoli Cheesecake (Kannoli Cheesecake) recipe. This rich and creamy dessert combines the classic flavors of cannoli with the decadence of cheesecake, creating a truly irresistible treat.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup ricotta cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios
Instructions
- In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- In a separate bowl, beat the cream cheese, ricotta cheese, powdered sugar, and vanilla extract until smooth. Fold in the mini chocolate chips.
- Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
- Bake the cheesecake in a preheated oven at 325°F for 1 hour. Once done, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Sprinkle the chopped pistachios over the chilled cheesecake before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 6g
- Fat
- 26g
Supplies
Springform pan Mixing bowls Electric mixer Spatula
Tools
Oven Refrigerator
Serving suggestions
Serve slices of Cannoli Cheesecake with a drizzle of chocolate sauce and a dollop of whipped cream.
Tips & tricks
For an extra touch of authenticity, sprinkle some extra powdered sugar on top of the cheesecake before serving.
Cost
$15