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
Cannoli Cheesecake
Cannoli Cheesecake
Prep Time
25 min
Cook Time
1 hour 5 min
Yield
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 zest
- 7 large 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 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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