Cannoli Cheesecake
Creamy, dreamy, and decadent, this cheesecake combines the classic elements of cannoli with the ultimate cheesecake creation.
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Servings: 12
Equipment
- 1 Blender/food processor
- 1 mixing bowl/mixer
- 1 9" springform pan
Ingredients
Pistachio Crust
- 2 cups Gluten Free graham crackers
- 1 cup pistachio flour
- 7 tbsp butter, melted
Cannoli Cheesecake
- 16 oz cream cheese, room temperature
- 12 oz sour cream
- 1 egg
- 2 egg yolks
- 1 1/4 cups sugar
- 3 tbsp vanilla extract
- 1 cup mini chocolate chips
Toppings
- 1/3 cup mini chocolate chips
- 1 cup whipped cream
- 1/8 cup pistachio flour
Instructions
- Preheat oven to 325 degrees. Spray a 9" springform pan with nonstick spray and set aside.
- Add the graham crackers to a blender and pulse until they form a fine, sandy crumb.
- Add the graham cracker crumbs to a bowl along with the pistachio flour and melted butter. Mix to combine.
- Pour the crust mixture into the prepared springform pan. Press down until even. You can use the underside of a measuring cup to help press it down.
- Allow the crust to refrigerate while you prepare the filling.
- Add the eggs, sugar, and vanilla to a bowl. Mix on high for 5 minutes. It will be light and airy and the sugar slightly dissolved.
- Add the cream cheese and beat on high for 3 minutes.
- Add the remaining ingredients and mix another 3 minutes. The mixture will be incredibly creamy.
- Pour the cheesecake batter into the prepared crust.
- Place the cheesecake on the middle rack in the middle of the oven.
- Let the cheesecake bake for 45 minutes. Do not open the oven during this time.
- Remove the cheesecake from the oven and allow it to sit on the counter and come to room temperature for an hour.
- Once cooled refrigerate the cheesecake for at least 4 hours.
- To serve, top with whipped cream. Sprinkle the pistachio flour and chocolate chips over the top.
- Slice and enjoy!
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