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Cannoli Cheesecake Recipe

Cannoli Cheesecake Recipe photo by Taste of Home

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Combining two of our favorite desserts, this is a traditional holiday treat in my Italian family. We're always certain to pass down the recipe to the next generation.—Marie McConnell, Shelbyville, Illinois

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Cannoli Cheesecake Recipe

Prep: 25 min. Bake: 65 min. + chilling

Yield: 12 Servings

25 65 90

Ingredients

3 cartons (15 ounces each) ricotta cheese
1-1/2 cups sugar
1/2 cup all-purpose flour
3 teaspoons vanilla extract
2 teaspoons grated orange peel
7 eggs, lightly beaten
1/3 cup miniature semisweet chocolate chips
1/4 cup chopped pistachios

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
In a large bowl, beat ricotta cheese and sugar until smooth. Beat in the flour, vanilla and orange peel. Add eggs; beat on low speed just until combined. Pour into prepared pan; sprinkle with chocolate chips. Place in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 350° for 65-75 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Sprinkle with pistachios. Yield: 12 servings.

Nutritional Facts 1 slice equals 363 calories, 17 g fat (9 g saturated fat), 169 mg cholesterol, 190 mg sodium, 39 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Cannoli Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p73

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Reviews for Cannoli Cheesecake

Cannoli Cheesecake

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Reviewed on Jun. 15, 2012 by azbrianhu

i used a smoother ricotta and also i would suggest if using regular ricotta to strain it in cheesecolth overnight. I also used crushed up cannoli shells for the crust

Reviewed on Dec. 22, 2011 by RobinMLee

My Italian friend from New York said it tasted like the cannoli she had growing up.

Reviewed on Oct. 10, 2011 by sandracamara

made this cheesecake for thanksgiving(canada)30 people,not 1 person like it the texture and the taste,very disappointed throw the recipe in the garbage.

Reviewed on May. 17, 2011 by mojomo

CRUST..beause it has flour, it makes it's own crust. I have seen recipes 1/2 with crust and 1/2 without and I think it is because of the flour which make what I would call an Invisible Crust.

Reviewed on Apr. 01, 2011 by mrslj

I would like to make this recipe, but there is no crust. How does this work? I am used to preparing cheesecakes with some sort of crust for the base. Any input from someone who has made this would be appreciated.