I like to make this cannoli cheesecake in the summer because it’s flavorful and refreshing! Not needing to turn on the oven and heat the house up is an added bonus.
TOTAL TIME: Prep: 25 min. + chilling YIELD: 8 servings.
1 package (4 ounces) cannoli shells
1/2 cup sugar
1/2 cup graham cracker crumbs
1/3 cup butter, melted
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
1. 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 sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour.
2. Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust.
3. Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.
1 piece: 548 calories, 36g fat (20g saturated fat), 88mg cholesterol, 292mg sodium, 51g carbohydrate (38g sugars, 1g fiber), 8g protein.