No Bake Chocolate Chip
Cannoli Cheesecake
INGREDIENTS
- 1 Pkg Cannoli Shells (4 ounces)
- 1/2 C Sugar
- 1/2 C Graham cracker crumbs
- 1/3 C Butter (melted)
FILLING:
- 2 Pkgs Cream Cheese (softened) (8 ounces each)
- 1 C Sugar (confectioners)
- 1/2 t Orange (grated) (zest)
- 1/4 t Cinnamon (ground)
- 3/4 C Ricotta Chese (part-skim)
- 1 t Vanilla Extract
- 1/2 t Rum Extract
- 1/2 C Chocolate Chips (miniature) (semisweet)
- Chopped pistachios (optional)
DIRECTIONS
- 1.Pulse cannoli shells in a food processor until coarse crumbs form.
- 2.Add sugar, cracker crumbs & melted butter; pulse just until combined.
- 3.Press onto bottom & sides of a greased 9-in. pie plate.
- 4.Refrigerate until firm, about 1 hour.
- 5.Beat first four filling ingredients until blended.
- 6.Beat in ricotta cheese & extracts.
- 7.Stir in chocolate chips.
- 8. Spread into crust.
- 9. Refrigerate, covered, until set, about 4 hours.
- 10. If desired, top with pistachios.
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