Show Subscription Form




Cannoli Cheesecake Recipe
Cannoli Cheesecake Recipe photo by Taste of Home

Cannoli Cheesecake Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 65 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 65 min. + chilling
MAKES: 12 servings

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

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.

Directions

  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

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.

Reviews for Cannoli Cheesecake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
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
Reviewed Dec. 22, 2011

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

MY REVIEW
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
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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT