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Cannoli Cheesecake

 Cannoli Cheesecake
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
12 ServingsPrep: 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 McCormick® Pure 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.

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Cannoli Cheesecake (continued)

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.