Cappuccino cheesecake pie with pecan sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | 10\" pie crust | |
| <--Filling--> | ||
| 3.00 | pack | (8 oz) cream cheese; softened |
| 1¾ | cup | Firmly packed dark brown sugar |
| 4.00 | Eggs | |
| 2.00 | tablespoon | Strong coffee |
| <-Sauce--> | ||
| 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 |
Directions
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.
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