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  • Cappuccino Cheesecake Pie With Pecan Sauce

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    Ingredients

    • 1 x 10" pie crust (--Filling--)
    • 3 pkt (8 ounce) cream cheese, softened
    • 1 3/4 c. Firmly packed dark brown sugar
    • 4 x Large eggs
    • 2 Tbsp. Strong coffee (-Sauce--)
    • 1 c. Firmly packed dark brown sugar
    • 1 c. Whipping cream
    • 1/2 c. Butter
    • 1/4 c. Strong coffee
    • 2 Tbsp. Coffee-flavored liqueur or possibly strong coffee
    • 1 c. Pecan halves

    Directions

    1. Heat oven to 350F.
    2. In large bowl, beat cream cheese and 1 3/4 c. brown sugar till smooth.
    3. Add in Large eggs; beat till well blended. Add in 2 tbsps coffee; blend well. Pour into crust.
    4. Bake at 350F for 45-50 min or possibly till edges are set and golden
    5. (center won't appear set). Cover edge of crust with strips of foil after 15-20 min of baking to prevent excessive browning.
    6. Cold, then chill till thoroughly chilled and center is set, about 2 hrs.
    7. Sauce:In medium saucepan, combine all sauce ingredients except pecans. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 5 min, stirring occasionally. Stir in 1 c. pecan halves. To serve, pour hot sauce over each serving. Garnish with whipped cream and pecan halves.
    8. desserts, April 1993)

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