Cappuccino Cheesecake Pie With Pecan Sauce Recipe

• 1 x 10" pie crust (--Filling--)
• 3 pkt (8 ounce) cream cheese, softened
• 1 3/4 c. Firmly packed dark brown sugar
• 4 x Large eggs
• 2 Tbsp. Strong coffee (-Sauce--)
• 1 c. Firmly packed dark brown sugar
• 1 c. Whipping cream
• 1/2 c. Butter
• 1/4 c. Strong coffee
• 2 Tbsp. Coffee-flavored liqueur or possibly strong coffee
• 1 c. Pecan halves

1. Heat oven to 350F.
2. In large bowl, beat cream cheese and 1 3/4 c. brown sugar till smooth.
3. Add in Large eggs; beat till well blended.
4. Add in 2 tbsps coffee; blend well.
5. Pour into crust.
6. Bake at 350F for 45-50 min or possibly till edges are set and golden
7. (center won't appear set).
8. Cover edge of crust with strips of foil after 15-20 min of baking to prevent excessive browning.
9. Cold, then chill till thoroughly chilled and center is set, about 2 hrs.
10. Sauce:In medium saucepan, combine all sauce ingredients except pecans.
11. Bring to a boil over medium heat, stirring occasionally.
12. Reduce heat; simmer 5 min, stirring occasionally.
13. Stir in 1 c. pecan halves.
14. To serve, pour hot sauce over each serving.
15. Garnish with whipped cream and pecan halves.
16. desserts, April 1993)

pie crust, cream cheese, brown sugar, eggs, coffee, brown sugar, whipping cream, butter, coffee, coffee, pecan halves

Taken from cookeatshare.com/recipes/cappuccino-cheesecake-pie-with-pecan-sauce-99320 (may not work)