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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
  • Total Time
    Prep: 25 min. Bake: 65 min. + chilling
  • Makes
    12 servings


  • 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


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

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  • Laura
    Aug 26, 2017

    Finally, a authentic recipe. I did use marscapone in place of 2 ricottas, as recommended by my best friends grandma who lives in Amalfi, here on vacation. Beefed up the pistachios by 1/2 c, cause were pistachio junkies added a single finger shot of Amaretto(orange zest soaked in it for 1 hour first). Lovely base recipe. Each family has their own slight twist on Cannoli. Yours is Identical to the New York families in little Italy. Splendid. Thank you for sharing Yours!!

  • shawnba
    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

  • simoniman
    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.

  • annieharmon
    Apr 7, 2013

    No comment left

  • azbrianhu
    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

  • robin
    Dec 22, 2011

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

  • sandracamara
    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.

  • mojomo
    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.

  • mrslj
    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.