Cappuccino cheesecake pie with pecan sauce
Pie Coffee Sauces Cheesecakes Pecans
Last updated 6/12/2012 1:12:09 AM. Recipe ID 39976. Report a problem with this recipe.
Title: Cappuccino cheesecake pie with pecan sauce
Categories: Cheesecake, Pecan, Sauce, Coffee
Yield: 1 Servings
1 10" pie crust
3 pk (8 oz) cream cheese;
1 3/4 c Firmly packed dark brown
2 tb Strong coffee
1 c Firmly packed dark brown
1 c Whipping cream
1/2 c Butter
1/4 c Strong coffee
2 tb Coffee-flavored liqueur or
1 c Pecan halves
Heat oven to 350oF.
In large bowl, beat cream cheese and 1 3/4 cups brown sugar until
smooth. Add eggs; beat until well blended. Add 2 tbsps coffee; blend
well. Pour into crust.
Bake at 350oF for 45-50 minutes or until edges are set and golden
brown (center will not appear set). Cover edge of crust with strips
of foil after 15-20 minutes of baking to prevent excessive browning.
Cool, then refrigerate until thoroughly chilled and center 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. Garnish with whipped
cream and pecan halves.
1/12 recipe is 720 calories
From: Robert Driskill - Originally from: Pillsbury Bake-off pies and
desserts, April 1993)
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