Cannoli Cheesecake Recipe

4 7 5
Cannoli Cheesecake Recipe
Cannoli Cheesecake Recipe photo by Taste of Home
Publisher Photo

Cannoli Cheesecake Recipe

Read Reviews
4 7 5
Publisher Photo
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
Featured In: Cannoli Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 65 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 65 min. + chilling

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

Nutritional Facts

1 slice: 363 calories, 17g fat (9g saturated fat), 169mg cholesterol, 190mg sodium, 39g carbohydrate (34g sugars, 1g fiber), 18g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate overnight. Sprinkle with pistachios. Yield: 12 servings.
Originally published as Cannoli Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p73

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Reviews forCannoli Cheesecake

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MY REVIEW
shawnba User ID: 2581969 228932
Reviewed Jul. 4, 2015

"Had a dry texture typical of ricotta cheesecakes, but great cannoli flavor. Next time I will cut back to 1 carton of ricotta and use some mascarpone cheese for more creaminess"

MY REVIEW
simoniman User ID: 3741303 158654
Reviewed Apr. 21, 2014

"Texture was horrible. was not smooth like a cheesecake should be. Taste is okay, the orange flavor is too overpowering and does not taste like any Cannoli I have ever tasted. Won't make again."

MY REVIEW
azbrianhu User ID: 6740462 174261
Reviewed Jun. 15, 2012

"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"

MY REVIEW
[email protected] User ID: 1415883 92546
Reviewed Dec. 22, 2011

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

MY REVIEW
sandracamara User ID: 4559253 173015
Reviewed Oct. 10, 2011

"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."

MY REVIEW
mojomo User ID: 4462613 161335
Reviewed May. 17, 2011

"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."

MY REVIEW
mrslj User ID: 5796128 177273
Reviewed Apr. 1, 2011

"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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