I want to thank Joanne from No Plate Like Home for making this delicious guest post. Check out her full bio at the bottom, and make sure to enter her 1 Year Anniversary Giveaway (I know for a fact it’s a good one.) Enjoy the yumminess below!
This Spiced Pumpkin Cheesecake Cannoli is a tasty, no bake, fitting, dessert for the fall when pumpkins are in season. The creamy pumpkin flavored cream cheese filling will make you feel like you’re eating a luscious cheesecake but, with a crispy cannoli shell. Perfect with a hot cup of coffee!
While taking the first bite of Spiced Pumpkin Cheesecake Cannoli, you’ll think you’ve almost bitten into a piece of pumpkin cheesecake. You are certain to taste cinnamon, nutmeg and cloves in every heavenly bite.
This recipe is similar to my White Chocolate Cranberry Cannoli recipe (https://noplatelikehome.com/white-chocolate-cranberry-cannolis/), which is perfect for Christmas, except for a few differences. Both recipes are great to serve at parties because they can be made ahead and into single servings if you use mini cannoli shells.
Spiced Pumpkin Cheesecake Cannoli
4 oz heavy cream
8 oz Philadelphia brand Cream Cheese, softened
1 ½ cups of powdered sugar (confectioner’s sugar)
6 cannoli shells
½ cup canned pumpkin
1 cup white chocolate chips, divided
½ tsp vanilla extract
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
2 dashes ground cloves
In a mixing bowl, mix heavy cream for 3 minutes until it become whipped.
Add cream cheese and sugar and mix until combined.
Add ½ cup of white chocolate chips and reserve the other half of a cup to add to the outside of the cannoli.
Add remaining ingredients and continue to mix until well combined.
Place the cannoli filling in a one qt. plastic zipper bag and zip the top.
Optional: Place in the freezer for 30 minutes to make it easier to handle.
After you’ve removed the bag from the freezer, cut a one-inch tip in one of the bottom corners to make a pastry-like bag.
Squirt the bag into each side of the cannoli shells. Add remaining white chocolate chips to the exterior where is the cheese filling.
Keep refrigerated until ready to serve.
Makes 6 cannoli or 12 mini cannoli
How to Make Spiced Pumpkin Cheesecake Cannoli
This recipe is as easy as mixing the ingredients, putting the cannoli filling into a pastry bag and filling store bought cannoli shells. It’s so easy!
I put heavy cream into my mixer and whipped it for about three minutes. Then I added, softened cream cheese, powdered sugar, canned pumpkin, spices and white chocolate chips. I put the cannoli filling in a one quart plastic bag with a zipper and put it in the freezer for 30 minutes so it would be easier to handle.
Then, I cut one of the corners of the plastic bag and piped the cheese filling into each side of the cannoli shells. Last, I added some white chocolate chips to the sides.
This recipe is so easy to make, you’ll wonder why you are buying them at the store. Baking from scratch doesn’t always have to be time-consuming.
These Spiced Pumpkin Cheesecake Cannoli are great perfect for Halloween parties, fall birthdays, showers or even weddings. Nothing says fall like pumpkin!
With so many fall occasions to make these easy and tasty Spiced Pumpkin Cheesecake Cannoli, what are you waiting for? Go get your ingredients and start mixing.
- 4 oz heavy cream
- 8 oz Philadelphia brand Cream Cheese, softened
- 1 ½ cups of powdered sugar (confectioner’s sugar)
- 6 cannoli shells
- ½ cup canned pumpkin
- 1 cup white chocolate chips, divided
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 dashes ground cloves
- Cannoli Filling:
- In a mixing bowl, mix heavy cream for 3 minutes until it become whipped.
- Add cream cheese and sugar and mix until combined.
- Add ½ cup of white chocolate chips and reserve the other half of a cup to add to the outside of the cannoli.
- Add remaining ingredients and continue to mix until well combined.
- Place the cannoli filling in a one qt. plastic zipper bag and zip the top.
- Optional: Place in the freezer for 30 minutes to make it easier to handle.
- After you’ve removed the bag from the freezer, cut a one-inch tip in one of the bottom corners to make a pastry-like bag.
- Squirt the bag into each side of the cannoli shells. Add remaining white chocolate chips to the exterior where is the cheese filling.
- Keep refrigerated until ready to serve.
- Makes 6 cannoli or 12 mini cannoli
Hi! I’m Joanne from No Plate Like Home and I live in a Philadelphia suburb with my husband and our cute 5 and 4 yr. old boys. On my blog, you will find mostly from scratch easy and delicious recipes. But, you will also find inexpensive DIY, crafts (5 Cheap & Easy Christmas Decorating Ideas), travel, money saving tips and blogging tips, such as Interview with Sarah Titus, Pro Blogger.
I am first generation Italian and good food and wine are in my blood. Most of my recipes use extra virgin olive oil because it is healthier and gives a lot of great flavor like my One Pot Jambalaya with Shrimp and Andouille Sausage https://noplatelikehome.com/one-pot-jambalaya-with-shrimp-and-andouille-sausage/. I like to share my creations to help other busy moms provide homemade, great tasting, healthier meals to their families while saving money. Almost all of my recipes do not contain boxed mixes. There’s no way to get a tasty soup like One Pot Ham, Potato, Bean Soup from a can!
Why eat high fat, high sodium and poor quality take out when you can make better food at home and for less money? After all, there is “no plate like home!”
Get a cup of coffee and come visit my blog at No Plate Like Home. I have lots to show you in recipes, DIY and travel. Hope we can become friends.
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