Who doesn’t like cheesecake? If you don’t love it, we probably shouldn’t be friends. Sadly though, on of hte most adored desserts around is also one of the ones that’s loaded with sugar and additional calories that you don’t need. I mean that’s what makes it delicious right? Surprise! This version of cheesecake uses sugar substitute like Splenda to cut down on the sugar, and plenty of nuts so you can get the benefits if those healthy fats. Plus it tastes like a dream. This is a party cake, so take it to your next family reunion or holiday party to impress the crowd…trust me, they’ll never know that it’s a “healthier” version!
Kahlua Coffe Cheesecake
Yield: 16 Servings
1/3 cup macadamia nuts
1/3 cup cashews
1/3 cup almonds
4 tablespoons Splenda
4 tablespoons butter, melted
2 tablespoons cocoa, unsweetened
4 8 ounce packages cream cheese, softened
1 1/4 cups Splenda
4 eggs, beaten
1/2 cup sour cream
2 tablespoons Kahlua
1 tablespoon vanilla extract
1 tablespoon lemon juice
1 teaspoon gelatin, unflavored
1 tablespoon cold water
1/2 cup Splenda
1 cup heavy whipping cream
2 tablespoons boiling water
1/3 cup cocoa, unsweetened
2 teaspoons vanilla extract
2 teaspoons espresso coffee grounds
For the crust line a 10 inch spring form pan with parchment paper. In a food processor using the S blade, combine nuts together until they are coarse crumbs. Mix with sugar, cocoa, and Splenda until fully combined. Press into the bottom the spring form pan. Place in the refrigerator while you prepare the filling.
For the filling, in a large mixing bowl, stir all the ingredients together until incorporated. Pour over crust, spreading to even out. Place spring form pan in the oven on top rack over a water bath on bottom rack. Bake at 325 degrees Fahrenheit for 70 to 80 minutes. Refrigerate.
For the topping, combine cold water and gelatin in a small bowl until gelatin is completely dissolved. Add boiling water to mixture. Stir and then set aside for later. Mix sweetener, cream, cocoa, vanilla, and espresso, on high speed until soft peaks form. Add in the gelatin mixture and whip longer until completely mixed, about a minute. Refrigerate.
Smooth the topping on top of the cake, refrigerate for about four hours before removing from the spring form pan for serving. Serve with chocolate shavings or chocolate covered coffee beans.
Robin (Masshole Mommy) saysJuly 10, 2015 at 1:10 pm
Oh how amazing that sounds. I am definitley going to have to make me some of this.
Quin B (www.sisterladygirl.com) saysJuly 10, 2015 at 1:19 pm
This looks delicious. I’m not a baker, but this might compel me to try.
harriet saysJuly 10, 2015 at 3:21 pm
That looks so amazing. I would love to try it
Heather saysJuly 10, 2015 at 8:40 pm
I have never made cheesecake at home! You make it look so easy and delicious! I want some now!
Curtis Joseph saysJuly 10, 2015 at 9:00 pm
I love a good cheescake, I would love to try this coffee flavored one out!
Shann Eva saysJuly 10, 2015 at 9:33 pm
Wow. That looks amazing and rich. I wish I could eat it, but I’m on a diet.
Michelle Hwee saysJuly 10, 2015 at 10:37 pm
That photo is gorgeous!! I really love coffee and cheesecake but never had them together before! I want 🙂
Jeanine saysJuly 11, 2015 at 8:02 am
Oh that just looks delicious. I’ve never tried Kahlua before, but coffee cake is one of my faves!!!
Ourfamilyworld saysJuly 11, 2015 at 10:19 am
I love cheesecakes! This looks delicious and I love that you used Splenda instead of real sugar.
Elizabeth O. saysJuly 11, 2015 at 10:21 am
Cheesecake is our favorite dessert and when I bake, I always make two. One using real sugar and one using Splenda for my dad. He is diabetic.
M from The Stay-at-Home Life saysJuly 12, 2015 at 6:07 pm
This looks absolutely delicious!
K. Lee Banks saysJuly 13, 2015 at 5:43 pm
This does look delicious! Kind of reminds me of one of my favorite desserts, tiramisu. Wonder if it has a similar flavor … guess I might have to try it.
Akaleistar saysJuly 13, 2015 at 6:30 pm
The cheesecake looks delicious!