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 other favorites! These choices should satisfy any sweet-tooth: Milky Way Chocolate Tart, Chocolate Cake with Chocolate Buttercream, Fudgy Chocolate Tart.
Serves 8
If you don't have instant herbal coffee you can substitute instant espresso powder in it's place. Adapted from Bon Appetit.
Save RecipeIngredients
- 9 whole graham crackers
- 2 tablespoons maple sugar
- 1/2 cup unsalted butter, chilled, diced
- 1 1/2 teaspoons instant herbal coffee
- 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
Instructions
- Preheat oven to 350ºF and adjust rack to medium position. Oil and then line an 11x7-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 firm, at least 3 hours.
- Beat 1 cup cream until stiff peaks form. Serve cut bars with a dollop of whipped cream and sprinkle with crumb mixture.
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