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Cappuccino Cheesecake Pie With Pecan Sauce

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Ingredients
  Pie crusts 15 Ounce (All Ready)
  Flour 1 Teaspoon
For filling
  Cream cheese 24 Ounce, softened (3 Packages, 8 Ounce Each)
  Firmly packed dark brown sugar 1 3⁄4 Cup (28 tbs)
  Eggs 4
  Strong coffee 2 Tablespoon
For sauce
  Firmly packed dark brown sugar 1 Cup (16 tbs)
  Whipping cream 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Strong coffee 1⁄4 Cup (4 tbs)
  Coffee flavored liqueur/Strong coffee 2 Tablespoon
  Pecan halves 1 Cup (16 tbs)
  Whipped cream 1⁄2 Cup (8 tbs) (Adjust to taste) (Optional)
  Pecan halves 1⁄2 Cup (8 tbs) (Adjust to taste) (Optional)
Directions

Prepare pie crust according to package directions for filled one-crust pie using 9-inch deep-dish or 10-inch pie pan, except roll crust slightly larger to fit pan.
(Refrigerate remaining crust for later use.) Heat oven to 350°F.
In large bowl, beat cream cheese and 1 3/4 cups brown sugar until smooth.
Add eggs 1 at a time, beating well after each addition.
Add 2 tablespoons coffee; blend well.
Pour into pie crust-lined pan.
Bake at 350°F. for 45 to 50 minutes or until edges are set and golden brown (center will not appear set).
Cool completely.
Refrigerate until thoroughly chilled and cheesecake 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 of pie.
Garnish with whipped cream and pecan halves.
Store in refrigerator.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pecan
Servings: 
18

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