Cannoli Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
½ an 18-oz tube sugar cookie dough½ cup sliced almonds, toasted4 cups ricotta cheese (can use part-skim)1 cup golden raisins¼ cup Amaretto liqueur2 (8-oz) packages cream cheese, softened1 cup sugar4 eggs¾ cup sour cream¼ cup all-purpose flour1 teaspoon vanilla extract½ teaspoon almond extract¼ teaspoon salt1 cup mini chocolate chips
Preheat oven to 375F. Grease a 9'' spring-form pan.
Knead almonds into cookie dough until just combined.
Press dough onto bottom of the pan.
Bake 10-12 minutes, let cool completely.
Reduce oven temperature to 325F
Line a fine mesh sieve with coffee filters, and pour ricotta cheese in to drain for 15 minutes.
Combine raisins and amaretto in a small bowl, microwave on for about 45 seconds or until hot. Let stand 10 minutes.
Beat cream cheese and sugar until light and fluffy, 3-4 minutes.
Add eggs and ricotta cheese; beat 3 minutes longer.
Add sour cream, flour, vanilla, almond extract and salt; beat 2 minutes.
Fold in chocolate chips, raisins and amaretto.
Bake 1 hour and 15 minutes, or until slightly browned around the edges and the center jiggles slightly when pan is shaken.
Cool completely on rack. Run knife around edge of cake to loosen.
Cover and refrigerate 8 hours before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Knead almonds into cookie dough until just combined.
Press dough onto bottom of the pan.
Bake 10-12 minutes, let cool completely.
Reduce oven temperature to 325F
Line a fine mesh sieve with coffee filters, and pour ricotta cheese in to drain for 15 minutes.
Combine raisins and amaretto in a small bowl, microwave on for about 45 seconds or until hot. Let stand 10 minutes.
Beat cream cheese and sugar until light and fluffy, 3-4 minutes.
Add eggs and ricotta cheese; beat 3 minutes longer.
Add sour cream, flour, vanilla, almond extract and salt; beat 2 minutes.
Fold in chocolate chips, raisins and amaretto.
Bake 1 hour and 15 minutes, or until slightly browned around the edges and the center jiggles slightly when pan is shaken.
Cool completely on rack. Run knife around edge of cake to loosen.
Cover and refrigerate 8 hours before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 489.2
- Total Fat: 29.8 g
- Cholesterol: 125.5 mg
- Sodium: 233.9 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 1.5 g
- Protein: 13.3 g
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