Cheesecake ( cappuccino with pecan sauce )
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 8 oz. packages cream cheese | |
| Softened | ||
| 1¾ | cup | Firmly packed dark brown |
| Sugar | ||
| 4 | Eggs | |
| 2 | tablespoons | Strong coffee |
| 1 | 9-10\" frozen deep dish pie | |
| Crust, defrosted according | ||
| To package directions | ||
| 1 | cup | Firmly packed dark brown |
| Sugar | ||
| 1 | cup | Whipping cream |
| ½ | cup | Butter or margarine |
| ¼ | cup | Strong coffee |
| 2 | tablespoons | Strong coffee |
| 1 | cup | Pecanhalves |
| Whipped cream (option) | ||
| Pecan halves (optional) | ||
| Date: 02 Jan 96 | ||
Directions
Heat oven to 350 F. In large bowl, beat cream cheese and 1-¾ cups brown sugar until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 TBS coffee; blend well. Pour mixture into pie-crust-lined pan. Bake at 350 F for 45-50 minutes or until edges are set and golden brown (center will not appear set). Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking, if necessary, to prevent excessive browning. Cool pie completely.
Refrigerate until thoroughly chilled and cheesecake is set, about 2 hours. In medium saucepan, combine remaining ingredients except whipped cream and 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 of pie. Garnish with whipped cream and pecan halves. Store in refrigerator. Serves 12. From: Vicky Hallenbeck