Ingredients
1 package (4 ounces) cannoli shells1/2 cup sugar1/2 cup graham cracker crumbs1/3 cup butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened1 cup confectioners’ sugar1/2 teaspoon grated orange zest1/4 teaspoon ground cinnamon3/4 cup part-skim ricotta cheese1 teaspoon vanilla extract1/2 teaspoon rum extract1/2 cup miniature semisweet chocolate chipsChopped pistachios, optional
Preparation
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.
