Easter Cannoli Cheesecake ___

Easter Cannoli Cheesecake


For the Crust:

  • 1.5 cups cannoli shells, ground
  • 0.5 teaspoon cinnamon
  • 0.25 cup sugar
  • 2 ounces butter, melted

For the Filling:

  • 16 ounces cream cheese, regular
  • 1.5 cups ricotta
  • 3 large eggs
  • 1.5 cups sugar
  • 1 tablespoon vanilla extract
  • 0.25 teaspoon cinnamon
  • 0.5 teaspoon orange extract
  • 1 teaspoon rum extract
  • 0.75 cup mini chocolate chips
  • 0.33 cup wheat berries, cooked


Preheat oven to 350 degrees and grease a 9 inch spring form pan.

Take the ground cannoli shells, cinnamon, sugar, and butter and mash with a fork in a bowl.

Spread into the pan, pushing the mixture up against the sides.

Bake for about 10 minutes or until golden.

Using a mixer mix the cream cheese and ricotta until fluffy. Slowly add the eggs.

Add the sugar, vanilla, cinnamon, orange extract, and rum extract.

Stir in the chocolate chips and the wheat berries.

Bake for about 50-60 minutes.