Recipe - Cappuccino Cheesecake Pie With Pecan Sauce

1 10" pie crust
Filling
3 pack (8 oz) cream cheese;
softened
1 Three fourths cup Firmly packed dark brown
sugar
4 Eggs
2 tablespoon Strong coffee
Sauce
1 cup Firmly packed dark brown
sugar
1 cup Whipping cream
One half cup Butter
One fourth cup Strong coffee
2 tablespoon Coffeeflavored liqueur or
strong coffee
1 cup Pecan halves

Heat oven to 350oF.

In large bowl, beat cream cheese and 1 Three fourths cups brown sugar until smooth.
Add eggs; beat until well blended. Add 2 tbsps coffee; blend well. Pour
into crust.

Bake at 350oF for 4550 minutes or until edges are set and golden brown
(center will not appear set). Cover edge of crust with strips of foil after
1520 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 Bakeoff pies and
desserts, April 1993)

Busted and entered for you by: Bill Webster
Posted to MMRecipes Digest V4 #291 by Bill Webster thelma@pipeline.com
on Nov 08, 1997