Ingredients for Cannoli Cheesecake
- Natural Almonds
- All Purpose Flour
- Refrigerated Sugar Cookie Dough
- Whole Milk Ricotta Cheese
- Golden Raisin
- Amaretto Liqueur
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- Sour Cream
- 1 teaspoon vanilla extract
- Salt
- Miniature Semisweet Chocolate Chips
- Heavy Cream
- Mini Chocolate Chip
- Almonds
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How to Make Cannoli Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in eggs, one at a time, mixing well after each addition.
- Stir in ricotta cheese, vanilla extract, and almond extract.
- In a separate bowl, combine chocolate chips and mini chocolate chips.
- Gently fold in the chocolate chips into the cheesecake batter.
- Pour batter into the prepared springform pan.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Before serving, carefully remove the sides of the springform pan.
- Garnish with candied cherries and chopped pistachios (optional).
- Serve and enjoy your delicious Cannoli Cheesecake!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
130g
Fat
95g
Carbs
16g
