CANNOLI CHEESECAKE

Cannoli Cheesecake image

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

Provided by Taste of Home

Time 1h30m

Yield 12 servings.

Number Of Ingredients 8

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

Steps:

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 : Calories 363 calories, Fat 17g fat (9g saturated fat), Cholesterol 169mg cholesterol, Sodium 190mg sodium, Carbohydrate 39g carbohydrate (34g sugars, Fiber 1g fiber), Protein 18g protein.