Happy National Cappuccino Day! Thinking about making a delicious dessert for your Sunday afternoon? May I suggest a layer of sweet graham cracker topped with creamy, subtle cappuccino cheesecake? A dollop of whipped cream and of course a cup of cappuccino seals the deal.
Serving Size: Serves 8
- 9 whole graham crackers
- 2 tablespoons maple sugar (or your favorite sweetener)
- 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
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 (or your favorite sweetener) in the bowl of a food processor. Pulse until crackers are finely ground. Add butter and herbal coffee (or instant 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 (or instant coffee), 1 tablespoon cream and vanilla in a small bowl. Beat cream cheese in a large bowl until creamy. Add whole cane sugar (or your favorite sweetener) 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.
This article was originally published on www.NaturallySavvy.com