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Coffee: Cappuccino Cheesecake & Pecan Sauce

Source of Recipe

Pillsbury Bake Off Pies and Desserts, April 1993


List of Ingredients

10 inch pie crust

FILLING:
24 ounces cream cheese, softened
1 3/4 cups firmly packed brown sugar
4 eggs
2 tablespoons strong coffee

SAUCE:
1 cup firmly packed brown sugar
1 cup whipping cream
1/2 cup butter
1/4 cup strong coffee
2 tablespoons strong coffee or Kahlua
1 cup pecan halves


Recipe

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.