CANNOLI CHEESECAKE

Cannoli Cheesecake image

Take the cannoli-and the cheesecake! No need to choose between favorites when this awesome dessert offers both.

Provided by My Food and Family

Categories Dairy

Time 6h15m

Yield 12 servings

Number Of Ingredients 10

Ingredients

1 pkg. (10 oz.) square shortbread cookies, 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 eggs
3/4 cup miniature semi-sweet chocolate chips
1 tsp. orange zest
1/2 cup pistachios, chopped

Steps:

Heat oven to 325°F.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
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.
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.

Nutrition Facts : Calories 530, Fat 37 g, SaturatedFat 19 g, TransFat 1.5 g, Cholesterol 135 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g