Title: Cappuccino Cheesecake Pie with Pecan Sauce
Categories: Cheesecake Nut Sauce Beverages Cake
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 by: Bill Webster From: Bill Webster

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