CANNOLI CHEESECAKE RECIPES

Steps:

• 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.

Steps:

• Make the Crust: Butter a 9" springform pan and wrap bottom and sides of pan in a double layer of aluminum foil. Set a rack in middle of oven and preheat oven to 350°. In a food processor or blender, grind graham crackers into fine crumbs. Add sugar and salt and pulse to combine. Transfer to a medium bowl, add butter, and mix together until crumbs are evenly moist. Transfer crust to pan and press into bottom, filling pan about a third of the way up the sides. Freeze 10 minutes. Place pan on a baking sheet and bake crust 10 minutes. Set on a rack to cool and reduce oven temperature to 325°. Make the Cheesecake: In a small bowl, toss mini chocolate chips with flour and set aside. Bring a medium saucepan of water to a boil. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add ricotta and beat, scraping down the bowl as necessary, until just combined, about 1 minute. Add sugar, salt, and vanilla and beat, until just combined, 30 seconds. Add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary. Pour about a third of cheesecake batter into the cooled crust and sprinkle with about a third of chocolate chips. Add another third of batter, followed by another third of chocolate chips. Add remaining batter, smooth top of cheesecake, and sprinkle with remaining chocolate chips. Place cheesecake in a deep roasting pan and set on the middle rack of the oven. Carefully pour enough boiling water into roasting pan to come about halfway up the sides of the springform pan. Bake until top is just starting to brown and crack, 1 hour and 15 minutes. Turn off oven, prop door open with a wooden spoon, and let cheesecake slowly cool in water bath for 1 hour. Remove roasting pan and springform pan from oven, then carefully lift springform pan out of the water and remove foil. Set cheesecake on a rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate 4 hours, or preferably overnight. When ready to serve, carefully remove sides of the springform pan and garnish with waffle cone pieces. Refrigerate cheesecake up to 4 days.