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    You are in: Home / Recipes / Cannoli Cheesecake Recipe
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    Cannoli Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    40 mins

    2 hrs

    Dee Fischer's Note:

    This cheesecake was very easy to make and if your like me, the more cannolis I could eat, the why not try a cheesecake that taste just like a cannoli. This recipe I obtained from the WOMANS WORLD MAGAZINE (April, 2004)

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    Serves: 16



    Units: US | Metric


    • 1/2 cup sliced natural almonds
    • 1/3 cup all-purpose flour
    • 9 ounces refrigerated sugar cookie dough



    • 1 cup heavy cream
    • 2 tablespoons sugar
    • mini chocolate chip (for decorating top) (optional)
    • almonds (for decorating top) (optional)


    1. 1
      Preheat oven to 375* Coat a 9x3'' springform pan with cooking spray.
    2. 2
      Bake almonds on an ungreased baking sheet until lightly browned, 2-3 minutes; remove from pan and cool.
    3. 3
      CRUST: Knead flour into cookie dough until just combined; knead in almonds.
    4. 4
      Using measuring cup press dough onto bottom of the pan.
    5. 5
      Bake 10-12 minutes or until browned.
    6. 6
      Cool on rack and reduce oven temperature.
    7. 7
      to 325* CHEESECAKE: Meanwhile, line colander with paper towels; place on plate.
    8. 8
      Place ricotta cheese in colander on towels and dry slightly for 15 minutes.
    9. 9
      In microwave safe bowl combine raisins and amaretto.
    10. 10
      Microwave on High for 30-45 seconds until hot; let stand to plump.
    11. 11
      At medium high speed, beat cream cheese and sugar until light and fluffy, 3-4 minutes.
    12. 12
      Add eggs and ricotta cheese; beat until blended, 2-3 minutes.
    13. 13
      Batter will be thin.
    14. 14
      Add sour cream, flour, vanilla and salt; beat 1 minute.
    15. 15
      Stir in chips and reserved raisins with amaretto.
    16. 16
      Pour batter into pan.
    17. 17
      Bake 1 hour and 15 minutes, or until browned around edge and center jiggles slightly when pan is shaken slightly.
    18. 18
      Cool completely on rack.
    19. 19
      Run knife around edge of cake to loosen.
    20. 20
      Cover;refrigerate 8 hours.
    21. 21
      TOPPING: At medium-high speed beat cream and sugar until soft peaks form.
    22. 22
      If desired, transfer 1 cup whipped cream to pasty bag fitted with large rosette tip.
    23. 23
      Spread cake top with remaining whipped cream.
    24. 24
      Pipe cream around top edge of cake or mound with spoon.
    25. 25
      Garnish with chips and almonds if you prefer.

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    Ratings & Reviews:

    • on September 13, 2009


      This was delicious! The next time I make it, I will use a 10" pan, as I had too much batter to fit the 9", and it took longer than 15 min. to get the whey out of the ricotta. Other than that, I followed it and it was perfect. It really does taste just like a cannoli. Everyone absolutely loved it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2004


      I love cannolis and I love cheesecake and I love this recipe. It was not hard to make and was spectacular at a dinner party we went to. Everyone was loving it. I did use low fat cream cheese, sour cream and ricotta and no one even suspected the switch.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cannoli Cheesecake

    Serving Size: 1 (190 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 551.8
    Calories from Fat 317
    Total Fat 35.3 g
    Saturated Fat 19.0 g
    Cholesterol 167.3 mg
    Sodium 272.2 mg
    Total Carbohydrate 48.4 g
    Dietary Fiber 1.7 g
    Sugars 32.5 g
    Protein 13.9 g

    The following items or measurements are not included:

    amaretto liqueur

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