Cannoli Cheesecake

READY IN: 2hrs 40mins
Recipe by Dee Fischer

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)

Top Review by FilmFreak933

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.

Ingredients Nutrition


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

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