Pumpkin Cheesecake and Chocolate Cannolis

1. 1

   Place the chocolate chips in a large metal bowl set over a pot of boiling water (a double-boiler).

2. 2

   Allow the chocolate to melt, with minimal stirring, 5 to 7 minutes.

3. 3

   Take each cannoli shell and dip each end of the shell in the chocolate.

4. 4

   Allow the excess chocolate to drip off and lay the shells out on a sheet tray lined with parchment paper or a wire rack so they don't stick.

5. 5

   Beat the butter in the bowl of an electric mixer fitted with a whisk attachment until it is light and pale yellow in color.

6. 6

   Add the cream cheese and beat until well combined.

7. 7

   Add the pumpkin puree, confectioners' sugar, spices and lemon juice.

8. 8

   Mix until well combined.

9. 9

   Place the filling in a piping bag fitted with a medium-size tip.

10. 10

    Chill to allow the cheesecake filling to firm up, 15 to 20 minutes.

11. 11

    When the mixture is firm, pipe the filling into the chocolate-dipped cannoli shells.

* Per serving · 4 servings · Values may vary.

No additional tips available.