Ingredients:
Crust:
1 package (4ounces) cannoli shells
1/2 cup sugar
1/2 cup graham cracker crumbs
1/3 cup butter, melted
Filling:
2 packages (8 ounces each) cream cheese, softened
1 cup confectioners’ sugar
1/2 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
3/4 cup part-skim ricotta cheese
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 cup miniature semisweet chocolate chips
chopped pistachios, optional
Instructions:
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 sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour.
Beat the first 4 filling 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.
