Title: Cappuccino cheesecake pie with pecan sauce
 Categories: Cheesecake, Pecan, Sauce, Coffee
      Yield: 1 Servings
 
      1    10" pie crust
           <--Filling-->
      3 pk (8 oz) cream cheese;
           -softened
  1 3/4 c  Firmly packed dark brown
           -sugar
      4    Eggs
      2 tb Strong coffee
           <-Sauce-->
      1 c  Firmly packed dark brown
           -sugar
      1 c  Whipping cream
    1/2 c  Butter
    1/4 c  Strong coffee
      2 tb Coffee-flavored liqueur or
           -strong coffee
      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.
  
  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 Bake-off pies and
  desserts, April 1993)
  
  Busted and entered for you