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Spiced Pumpkin Cheesecake Cannoli

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!

Prep
Cook
Serves 6people
Ingredients
4
oz heavy cream
8
oz cream cheese, softened
1 1/2
cups powdered sugar (confectioner’s sugar)
6
cannoli shells
1/2
cup canned pumpkin
1
cup white chocolate chips, divided
1/2
tsp vanilla extract
1/4
tsp ground cinnamon
1/8
tsp ground nutmeg
2
dashes ground cloves
Directions
1.
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 1/2 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.
2.
Assembly: 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's or 12 mini cannoli's

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