Cannoli Cheesecake

Total Time

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


12 servings

Updated: Jan. 01, 2018
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


  • 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 zest
  • 7 large 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 zest. 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.

Nutrition Facts

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