Cappuccino cheesecake pie with pecan sauce

Yield: 1 Servings

Measure Ingredient
1.00 10" pie crust
3.00 pack (8 oz) cream cheese; softened
1¾ cup Firmly packed dark brown sugar
4.00 Eggs
2.00 tablespoon Strong coffee
1.00 cup Firmly packed dark brown sugar
1.00 cup Whipping cream
½ cup Butter
¼ cup Strong coffee
2.00 tablespoon Coffee-flavored liqueur or strong coffee
1.00 cup Pecan halves

Heat oven to 350oF.

In large bowl, beat cream cheese and 1¾ 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.


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

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