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Receta Cappuccino Cheesecake Pie With Pecan Sauce

Name: Cappuccino Cheesecake Pie With Pecan Sauce
Ingredients: 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

de Global Cookbook

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Ingredientes

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

Direcciones

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