Cappuccino Cheesecake Pie With Pecan Sauce |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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Cappuccino Cheesecake Pie With Pecan Sauce Ingredients:
3 (8 ounce) packages cream cheese, softened |
1 3/4 cups firmly packed dark brown sugar |
4 large eggs |
2 tablespoons strong coffee |
1 cup firmly packed dark brown sugar |
1 cup whipping cream |
1/2 cup butter |
1/4 cup strong coffee |
2 tablespoons coffee-flavored liqueur or 2 tablespoons strong coffee |
1 cup pecan halves |
Directions:
1. Heat oven to 350 degrees F.
2. 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.
3. Bake at 350 degrees F 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.
4. 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.
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