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Title: Cannoli Cheesecake
Categories: Pasta, Cakes, Cheese, Citrus, Chocolate
Yield: 8 servings

4 oz Pkg cannoli shells
1/2 c Sugar
1/2 c Graham cracker crumbs
1/3 c Butter; melted

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16 oz Cream cheese; softened
1 c Confectioners' sugar
1/2 ts Grated orange zest
1/4 ts Ground cinnamon
3/4 c Ricotta cheese
1 ts Vanilla extract
1/2 ts Rum extract
1/2 c Miniature semisweet
- chocolate chips
Chopped pistachios; opt

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 side of a greased 9" pie plate. Refrigerate until
firm, about 1 hour.

Beat the next 4 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.

Kristen Heigl, Staten Island, New York

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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