Kahlua Coffee Cheesecake

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

Ingredients

The Crust
1/3 cup macadamia nuts
1/3 cup cashews
1/3 cup almonds
4 tablespoons Splenda
4 tablespoons butter, melted
2 tablespoons cocoa, unsweetened

The Filling
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

The Topping
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

Instructions

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.