Cappuccino Cheesecake Pie with Pecan Sauce Recipe
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 350 degrees F.
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 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.
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.
Cheesecake
Crust:
2 c Graham cracker crumbs 6 T Butter, melted 2 T Sugar, white 1/2 t Cinnamon, ground
Cake Filling:
1 1/2 lb Cream cheese 3/4 c Sugar 3 Eggs 1/4 c Lemon juice 2 t Lemon rind, grated 2 t Vanilla
Page 13 of 47 Cheesecake Recipes
2/16/2003 e-book://Pages/cheesecake_recipes.htm
Topping:
2 c Sour cream 3 T Sugar 1 t Vanilla
Glaze:
1/2 c Sugar 1 1/2 t Cornstarch 1/4 t Salt 3/4 c Water 1/3 c Lemon juice 1 Egg yolk, Well beaten 1 T Butter Preheat oven to 350 degrees F. Combine crust ingredients. Press crust on bottom and sides of buttered 10-inch springform pan. Bake 5 minutes and cool. Beat cheese until soft. Add sugar and blend well. Add eggs, one at a time, beating well after each. Mix in the lemon rind and the vanilla, and add to the mixture. Pour into the pre-baked crust and bake 35 minutes. Combine topping ingredients, spread on top of cheesecake, and return to oven immediately. Bake
10-12 minutes and remove from oven. Combine dry glaze ingredients; add liquid glaze ingredients. Cook over low heat until thick. Add about 1 T of butter. Cool and spread this glaze on the cake before the glaze thickens too much.
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