Cappuccino Cheesecake Pie with Pecan Sauce

Posted on September 12, 2008
Filed Under Cakes, Cheesecakes, Sauces | Leave a Comment

Cappuccino Cheesecake Pie with Pecan Sauce

Ingredients:

  • 1 10? pie crust

Filling Ingredients:

  • 3 pk (8 oz) cream cheese; softened
  • 1 3/4 cup Firmly packed dark brown sugar
  • 4 Eggs
  • 2 tbsp Strong coffee

Sauce Ingredients:

  • 1 cup Firmly packed dark brown sugar
  • 1 cup Whipping cream
  • 1/2 cup Butter
  • 1/4 cup Strong coffee
  • 2 tbsp Coffee-flavored liqueur or strong coffee
  • 1 cup Pecan halves

Procedures:

  1. Heat oven to 350 degrees F.
  2. In large bowl, beat cream cheese and 1 3/4 cups brown sugar until smooth.
  3. Add eggs; beat until well blended.
  4. Add 2 tbsp coffee; blend well. Pour into crust.
  5. Bake at 350 degrees F for 45-50 minutes or until edges are set and golden brown (center will not appear set).
  6. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.
  7. Cool, then refrigerate until thoroughly chilled and center is set, about 2 hours.

Sauce Procedures:

  1. In medium saucepan, combine all sauce ingredients except pecans.
  2. Bring to a boil over medium heat, stirring occasionally.
  3. Reduce heat; simmer 5 minutes, stirring occasionally.
  4. Stir in 1 cup pecan halves.
  5. To serve, pour warm sauce over each serving.
  6. Garnish with whipped cream and pecan halves.
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