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| Cappuccino Cheesecake Pie With Pecan Sauce Recipe |
Category: Sauce / Cheesecakes
Rating:
N/A
Servings: 1
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Ingredients
1 10 pie crust
1 <--filling-->
3 pkg (8 oz) cream cheese; softened
1 3/4 cup firmly packed dark brown sugar
4 eggs
2 tablespoon strong coffee
1 <-sauce-->
1 cup firmly packed dark brown sugar
1 cup whipping cream
1/2 cup butter
1/4 cup strong coffee
2 tablespoon coffee-flavored liqueur or strong c; offee
1 cup pecan halves
Cooking Directions:
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
sauce,cheesecakes
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