Best Nancys Famous Cannoli Cream Cheesecake Recipes

CANNOLI CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly grease paper and sides of the pan with cooking spray.
• Stir graham cracker crumbs, melted butter, 3 tablespoons sugar, and 1/4 teaspoon cinnamon together in a medium bowl until well combined. Pour graham cracker crumb mixture into the prepared pan and press firmly into the bottom and sides to create a crust.
• Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove pan from the oven and set aside to cool completely at room temperature, about 30 minutes. Wrap the outsides of the pan tightly with aluminum foil; set aside.
• Reduce oven temperature to 300 degrees F (150 degrees C).
• Beat ricotta, mascarpone, 1 cup sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Add 1 tablespoon vanilla extract, lemon zest, and remaining 1 teaspoon cinnamon and continue beating on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.
• Pour batter into the prepared crust. Place the springform pan in a large baking dish and carefully fill baking dish halfway with water.
• Bake in the preheated oven until edges are set and center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off and crack the oven door open slightly to allow cheesecake to cool slowly, about 1 hour. Remove the baking pan from the oven and remove the springform pan from the baking pan; remove aluminum foil.
• Transfer cheesecake to a refrigerator and chill, uncovered, until completely firm, at least 4 hours, or up to 8 hours. When cheesecake is completely chilled, remove from the refrigerator and carefully remove springform pan.
• Beat cream, powdered sugar, and 1/2 teaspoon vanilla extract together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Increase speed to high and continue beating until stiff peaks develop, about 1 minute.
• Spread whipped cream mixture on top of cheesecake using a spatula; sprinkle chocolate chips evenly on top of whipped cream. Slice cheesecake into 12 slices; serve immediately.

CANNOLI CHEESECAKE! RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. Line a 9 inch springform pan with parchment. Crush cannoli shells in a food processor, add butter and 2 tablespoons sugar and continue to pulse until medium-fine crumbs. Press crumbs firmly onto bottom of pan. Bake 10 minutes. Let cool. Beat ricotta cheese, remaining sugar and flour in bowl of electric mixer on medium until well blended. Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust. Bake for 1 hour and 10 minutes, then sprinkle top with the chocolate chips delicately, pressing chips in lightly. Continue to bake 10 more minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or more. Before serving sprinkle with confectionery sugar. Top with whipped cream if desired. Store leftovers in refrigerator, serves 10.

NANCY'S FAMOUS CANNOLI CREAM CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees. Line the bottom of a 9 inch spring form pan with aluminum foil and spray lightly with baking spray.
• 2. To make crust: Combine 1 cup crushed cannoli shells (use 6 large or 12 mini's to equal approximately 1 1/4 cups, crushed), 1 tablespoon unsweetened cocoa powder, 1 tablespoon sugar, and 1/4 cup melted butter. Pat into bottom of prepared pan. Set aside.
• 3. To make filling: In large mixer bowl, using paddle attachment, beat until smooth, 3 packages softened cream cheese, 1 1/2 cups, plus 2 tablespoons sugar, and 1/2 cup heavy cream. Add in eggs, orange zest, vanilla and ricotta. Mix until well incorporated. Fold in chocolate chips. Pour batter over crust in prepared pan, and bake for approximately 60-70 minutes ( oven temperatures may vary), until filling is set.
• 4. Cool to room temperature, then chill in refrigerator at least 2 hours or overnight.
• 5. Before serving, remove sides from pan, and peel off aluminum foil from bottom and place cheesecake on serving platter or cake plate, Garnish with remaining 1/4 cup crushed cannoli shells,1/4 cups mini chocolate chips, 1/4 cup sifted powdered sugar, and additional orange zest, if desired. Store in refrigerator.