Cannoli Cheesecake

Name: Cannoli Cheesecake
Prep time: 35 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Yield: 12
Cuisine: American
Ingredients: 3 pkg cream cheese, 8 oz each; 1 pkg ricotta cheese, 8 oz.; 1 1/4 c sugar; 2 Tbsp all-purpose flour; 1 Tbsp vanilla extract; 4 eggs; 1/2 c mini chocolate chips; 1/2 c diced maraschino cherries; 1 pinch salt; CRUST (OPTIONAL); 2 1/2 c butter cookies; 1/2 c melted unsalted butter

By Helen Booth
@Booth88

This cheesecake is really creamy and full of flavor. It is a great composition of America and Italy. My mother-in-law really enjoys this when I make it for her. It is one of her favorites.

Blue Ribbon Recipe

If you love the flavors in a cannoli, you're going to really enjoy this cheesecake recipe. It's creamy and sweet with a soft texture. The cherry and vanilla flavors permeate the cheesecake and you taste them in every bite. Then, there is a pop of chocolate from the mini chocolate chips. This cheesecake is crustless and we really enjoyed it. But, if you like a crust a simple graham cracker one would be delicious. There really are bits of Italian and American flavors in this divine cannoli cheesecake. The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

Prep:

35 Min

Cook:

1 Hr 20 Min

Method:

Bake

Ingredients

3 pkg

cream cheese, 8 oz each
1 pkg

ricotta cheese, 8 oz.
1 1/4 c

sugar
2 Tbsp

all-purpose flour
1 Tbsp

vanilla extract
4

eggs
1/2 c

mini chocolate chips
1/2 c

diced maraschino cherries
1 pinch

salt
CRUST (OPTIONAL)
2 1/2 c

butter cookies
1/2 c

melted unsalted butter
Add Ingredients to Grocery List

How to Make Cannoli Cheesecake

Step-by-Step

Mix cream cheese until smooth and creamy.
Add ricotta cheese and mix until creamy.
Slowly add your flour, sugar, and salt.
Add vanilla extract and the eggs, one at a time, until combined.
Fold in chocolate chips and diced cherries.
Cut a parchment paper round and place in the bottom of a springform pan. Spray the sides with cooking spray. Pour cheesecake batter into the parchment paper lined pan. Bake at 325 degrees for 60 minutes. Turn off the oven and let the cheesecake sit in the oven for 20 more minutes.
Remove from the oven and place on a cooling rack. Run a knife around the edges to loosen the cheesecake and cool completely. Cover with plastic wrap and place in the refrigerator until ready to serve.
For the optional crust, the cookies need to be made into crumbs. Melt the butter and mix the crumbs together. Press into pan and place into the freezer for about 1 hour.