Cappuccino Cheesecake Pie With Pecan Sauce

Cappuccino Cheesecake Pie With Pecan Sauce

• Ready In: 1 hr 35 mins
• Serves: 6-8

Ingredients

• Filling

• 3 (8 ounce) packages cream cheese, softened
• 1 3⁄4 cups  firmly packed dark brown sugar
• 4  large eggs
• 2  tablespoons  strong coffee

• Sauce

• 1  cup  firmly packed dark brown sugar
• 1  cup  whipping cream
• 1⁄2 cup butter
• 1⁄4 cup  strong coffee
• 2  tablespoons  coffee-flavored liqueur or 2  tablespoons  strong coffee
• 1  cup pecan halves

Directions

1. Heat oven to 350 degrees F.
2. 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.
3. Bake at 350 degrees F 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.
4. 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.