Happy Valentine’s Day! Thinking about making a delicious dessert for your special someone? May I suggest a layer of sweet graham cracker topped with creamy, subtle cappuccino cheesecake? A dollop of whipped cream seals the deal.
If your Valentine isn’t a cheesecake fan, you might try one of my favorites from the past year. These choices should satisfy any sweet-tooth:
If you don’t have instant herbal coffee you can substitute instant espresso powder in it’s place. Adapted from Bon Appetit. Serves 8
9 whole graham crackers ( whole wheat recipe or gluten free recipe )
2 tablespoons maple sugar
1/2 cup unsalted butter, chilled, diced
1 1/2 teaspoons instant herbal coffee (I like Dandy Blend )
5 teaspoons instant herbal coffee
1 tablespoon plus 1 cup heavy cream, divided
1 teaspoon vanilla extract
2 8-ounce packages cream cheese
2/3 cup maple sugar
1 large egg
Preheat oven to 350ºF and adjust rack to medium position. Oil and then line an 11×7-inch baking sheet with parchment paper. Place graham crackers and whole cane sugar in the bowl of a food processor. Pulse until crackers are finely ground. Add butter and herbal coffee and pulse until crumbs are moist and stick together. Reserve 1/2 cup crumbs and set aside. Press remaining mixture onto bottom of prepared pan. Bake for 10 minutes until golden.
Stir together herbal coffee, 1 tablespoon cream and vanilla in a small bowl. Beat cream cheese in a large bowl until creamy. Add whole cane sugar and beat until blended. Beat in coffee mixture and egg.
Spread filling evenly over crust. Bake for 20-25 minutes until set. Chill uncovered until cold and…
