nancy's famous cannoli cream cheesecake
This certainly is my most famous dessert of all time, as this creation came to be about 13 years ago, when I made this for my oldest son's birthday. Growing up, he had special needs, and each year I would surprise him with a very special cake for his birthday. This particular year, I combined two of his very favorite desserts, Italian cannolis and creamy cheesecake, into one scrumptious, mouthwatering, and decadent dessert. The look on his face... priceless! Not only has this been a hit with my family and friends, but it has also won recognition as a semi-finalist in a nationwide competition.
Blue Ribbon Recipe
If you're looking for a new holiday dessert, try this cannoli cream cheesecake. With the rich flavor of cannolis, it's absolutely delicious. The creamy cheesecake has a slightly different flavor thanks to the ricotta cheese. Using cannoli shells as the crust is genius and flavorful. A sprinkling of chocolate chips throughout adds to the cannoli feeling of the cheesecake. If you love to grab a cannoli at your favorite Italian restaurant, you'll love this impressive cannoli cheesecake.
Ingredients
- 6 large cannoli shells, crushed (1 1/4 cups)
- 1 tablespoon unsweetened cocoa powder
- 1 3/4 cups granulated sugar, divided
- 1/4 cup melted butter
- 24 ounces cream cheese, softened to room temperature
- 1/2 cup heavy cream
- 4 large eggs, lightly beaten
- 15 ounces ricotta cheese
- 1 large orange, zested
- 2 teaspoons vanilla extract
- 1 1/4 cups semi-sweet mini chocolate chips, divided
- 1/4 cup sifted powdered sugar
How To Make nancy's famous cannoli cream cheesecake
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Step 1Preheat oven to 350 degrees F. Line the bottom of a 9-inch springform pan with aluminum foil and spray lightly with baking spray. -
Step 2To make the crust, combine 1 cup crushed cannoli shells (use 6 large or 12 minis to equal approximately 1 1/4 cups crushed), 1 tablespoon unsweetened cocoa powder, 1 tablespoon sugar, and 1/4 cup melted butter. Pat into the bottom of the prepared pan. Set aside.
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Step 3To make the filling, in a large mixer bowl, using a paddle attachment, beat 3 packages softened cream cheese, 1 1/2 cups plus 2 tablespoons granulated sugar, and 1/2 cup heavy cream until smooth.
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Step 4Add eggs and ricotta cheese. Mix until smooth.
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Step 5Add vanilla extract and orange zest (reserve some zest for the topping). Mix until incorporated.
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Step 6Fold in 1 cup of chocolate chips.
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Step 7Pour batter over the crust in the prepared pan. Bake for approximately 70 - 90 minutes until the filling is set.
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Step 8Cool to room temperature. Then chill in the refrigerator at least 2 hours or overnight.
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Step 9Before serving, remove sides from the pan. Peel off the aluminum foil from the bottom. Place cheesecake on a serving platter or cake plate. Garnish with the remaining 1/4 cup crushed cannoli shells,1/4 cup mini chocolate chips, 1/4 cup sifted powdered sugar, and additional orange zest, if desired.
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Step 10Store in refrigerator.
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