Cappuccino Cheesecake Pie with Pecan Sauce

Title:
Cappuccino Cheesecake Pie with Pecan Sauce

Yield:
1 Servings

Categories:
Cheesecake,
Pecan,
Sauce,
Coffee




Ingredients:





     1    10" pie crust


          


     3 pk (8 oz) cream cheese;


          -softened


 1 3/4 c  Firmly packed dark brown


          -sugar


     4    Eggs


     2 tb Strong coffee


          


     1 c  Firmly packed dark brown


          -sugar


     1 c  Whipping cream


   1/2 c  Butter


   1/4 c  Strong coffee


     2 tb Coffee-flavored liqueur or


          -strong coffee


     1 c  Pecan halves






 Heat oven to 350oF.


 


 In large bowl, beat cream cheese and 1 3/4 cups brown sugar until smooth.


 Add eggs; beat until well blended. Add 2 tbsps coffee; blend well. Pour


 into crust.


 


 Bake at 350oF for 45-50 minutes or until edges are set and golden brown


 (center will not appear set). Cover edge of crust with strips of foil after


 15-20 minutes of baking to prevent excessive browning.


 


 Cool, then refrigerate until thoroughly chilled and center is set, about 2


 hours.


 


 Sauce:


 


 In medium saucepan, combine all sauce ingredients except pecans. Bring to
a


 boil over medium heat, stirring occasionally. Reduce heat; simmer 5


 minutes, stirring occasionally. Stir in 1 cup pecan halves. To serve, pour


 warm sauce over each serving. Garnish with whipped cream and pecan halves.


 


    1/12    recipe is 720 calories


 


 From: Robert Driskill - Originally from: Pillsbury Bake-off pies and


 desserts, April 1993)


 


 Busted and entered for you by: Bill Webster


 Posted to MM-Recipes Digest V4 #291 by Bill Webster 


 on Nov 08, 1997