Easy Cannoli Cheesecake Pie Recipes

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CANNOLI CHEESECAKE



Cannoli Cheesecake image

Cannoli are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta--a staple of Sicilian cuisine. This is a cheesecake inspired by the flavors of a traditional cannoli. Serve with a big glass of cold milk! This would last several days, covered, in the refrigerator.

Provided by John Somerall

Time 7h55m

Yield 10

Number Of Ingredients 16

cooking spray
2 ¼ cups graham cracker crumbs
½ cup salted butter, melted
3 tablespoons white sugar
1 ¼ teaspoons ground cinnamon, divided
2 cups whole-milk ricotta cheese
1 ½ cups mascarpone cheese
1 cup white sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
½ teaspoon lemon zest
4 large eggs, at room temperature
½ cup cold heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract
¼ cup miniature chocolate chips

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly grease paper and sides of the pan with cooking spray.
  • Stir graham cracker crumbs, melted butter, 3 tablespoons sugar, and 1/4 teaspoon cinnamon together in a medium bowl until well combined. Pour graham cracker crumb mixture into the prepared pan and press firmly into the bottom and sides to create a crust.
  • Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove pan from the oven and set aside to cool completely at room temperature, about 30 minutes. Wrap the outsides of the pan tightly with aluminum foil; set aside.
  • Reduce oven temperature to 300 degrees F (150 degrees C).
  • Beat ricotta, mascarpone, 1 cup sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Add 1 tablespoon vanilla extract, lemon zest, and remaining 1 teaspoon cinnamon and continue beating on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.
  • Pour batter into the prepared crust. Place the springform pan in a large baking dish and carefully fill baking dish halfway with water.
  • Bake in the preheated oven until edges are set and center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off and crack the oven door open slightly to allow cheesecake to cool slowly, about 1 hour. Remove the baking pan from the oven and remove the springform pan from the baking pan; remove aluminum foil.
  • Transfer cheesecake to a refrigerator and chill, uncovered, until completely firm, at least 4 hours, or up to 8 hours. When cheesecake is completely chilled, remove from the refrigerator and carefully remove springform pan.
  • Beat cream, powdered sugar, and 1/2 teaspoon vanilla extract together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Increase speed to high and continue beating until stiff peaks develop, about 1 minute.
  • Spread whipped cream mixture on top of cheesecake using a spatula; sprinkle chocolate chips evenly on top of whipped cream. Slice cheesecake into 12 slices; serve immediately.

Nutrition Facts : Calories 576.4 calories, Carbohydrate 49.2 g, Cholesterol 171.2 mg, Fat 38 g, Fiber 1 g, Protein 12.2 g, SaturatedFat 20.9 g, Sodium 288 mg, Sugar 35.6 g

NO-BAKE CHOCOLATE CHIP CANNOLI CHEESECAKE



No-Bake Chocolate Chip Cannoli Cheesecake image

I make this cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 14

1 package (4 ounces) cannoli shells
1/2 cup sugar
1/2 cup graham cracker crumbs
1/3 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
3/4 cup part-skim ricotta cheese
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 cup miniature semisweet chocolate chips
Chopped pistachios, optional

Steps:

  • Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.

Nutrition Facts : Calories 548 calories, Fat 36g fat (20g saturated fat), Cholesterol 88mg cholesterol, Sodium 292mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.

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

Categories     Desserts

Time 1h30m

Yield 12 servings.

Number Of Ingredients 8

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.

EASY CANNOLI CHEESECAKE PIE



Easy Cannoli Cheesecake Pie image

Make and share this Easy Cannoli Cheesecake Pie recipe from Food.com.

Provided by The Redneck Cheif

Categories     Pie

Time 20m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 7

1 3/4 cups graham cracker crumbs
5 tablespoons butter
1 tablespoon sugar
1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling
15 ounces ricotta cheese
1/2 cup confectioners' sugar
1 1/3 cups milk

Steps:

  • Crust.
  • Preheat oven to 350°F.
  • Make crust by combining the graham crackers with the butter and 1 tbs sugar.
  • Stir so that all is coated with butter, but keep it crumbly.
  • Press the crumbs onto the bottom of an 8 inch pie dish.
  • Bake for 5 minutes and set aside until you are ready to fill.
  • Filling.
  • Mix ricotta cheese, confectioner sugar, milk & pudding mix together with a blender until pudding like. Pour into pie crust and refrigerate for 4 hours.

Nutrition Facts : Calories 398.6, Fat 23.6, SaturatedFat 13.8, Cholesterol 70.7, Sodium 290.1, Carbohydrate 35.7, Fiber 0.7, Sugar 19.7, Protein 11.9

CANNOLI PIE



Cannoli Pie image

Everybody love Italian Canoli's, so here is a pie recipe to try. This is a light pie with lots of cannoli flavor.

Provided by Recipe Baroness

Categories     Pie

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup confectioners' sugar
1 (15 ounce) container ricotta cheese
1/4 cup blanched slivered almond
1/4 cup chopped maraschino cherry
1/4 cup miniature semisweet chocolate chips
1 (9 inch) graham cracker crust

Steps:

  • In a medium bowl, use a spoon to stir together the confectioners' sugar and ricotta cheese until well blended.
  • Fold in the almonds, cherries, and.
  • chocolate chips.
  • Spoon into the graham cracker crust.
  • Freeze for 3 hours to set.
  • Remove from the freezer for 10 to 15 minutes before slicing and serving.
  • Refreeze any leftovers.

EASY CHEESECAKE PIE



Easy Cheesecake Pie image

This is the quickest dessert I've ever made. It's simple and inexpensive. I got this recipe from a Borden Eagle Brand flyer.

Provided by smiley_face

Categories     Cheesecake

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 graham cracker pie crust (9 inch)
1 (8 ounce) package cream cheese (softened)
1 (14 ounce) can sweetened condensed milk
1/3 cup reconstituted lemon juice
1 teaspoon vanilla extract
fruit, topping (optional)

Steps:

  • Beat cream cheese until fluffy.
  • Add all other ingredients.
  • Beat until smooth.
  • Pour into pie crust.
  • Chill 2-4 hours.
  • Top with favorite fruit topping.

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