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Cannoli Cheesecake
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Cannoli Cheesecake

6 Hours 15 Minutes
20 Min Prep
6 Hr 15 Min Cook
Take the cannoli—and the cheesecake! No need to choose between favorites when this awesome dessert offers both.
What You Need
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12 servings
Original recipe yields 12 servings
1 pkg. (10 oz.) square shortbread cookie s, finely crushed (about 2 cups)
1/4 cup butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/2 cup POLLY-O Natural Part Skim Ricotta Cheese
1 tsp. vanilla
3 egg s
3/4 cup miniature semi-sweet chocolate chips
1 tsp. orange zest
1/2 cup pistachios, chopped
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Let's Make It
1
Heat oven to 325°F.
2
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
3
Beat cream cheese and sugar in large bowl with mixer until blended. Add ricotta cheese and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate chips and orange zest; pour over crust.
4
Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours; sprinkle with nuts.
Kitchen Tips
Size Wise
Enjoy a serving of this rich-and-indulgent treat on special occasions.
Note
Reduce oven to 300°F if baking this cheesecake in a dark nonstick 9-inch springform pan.
Nutrition
Calories
530
Calories From Fat
0
% Daily Value*
Total Fat 37g
47%
Saturated Fat 19g
95%
Trans Fat 0g
Cholesterol 135mg
45%
Sodium 390mg
17%
Total Carbohydrates 41g
15%
Dietary Fibers 3g
11%
Sugars 26g
52%
Protein 9g
18%
Vitamin A
15%
Vitamin C
0%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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