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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
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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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.
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