Cappuccino Cheesecake Pie With Pecan Sauce
|Pie crusts||15 Ounce (All Ready)|
|Cream cheese||24 Ounce, softened (3 Packages, 8 Ounce Each)|
|Firmly packed dark brown sugar||1 3⁄4 Cup (28 tbs)|
|Strong coffee||2 Tablespoon|
|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)|
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).
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.