Cappuccino Cheesecake Pie with Pecan Sauce Recipe

Cappuccino Cheesecake Pie with Pecan Sauce Recipe

Ingredients:

1 ten-inch crust (pie)
2 Tbsps of coffee (strong, dark)
4 whole eggs
1 3/4 cup of sugar (dark brown); packed firmly
3 packs of cream cheese (8 ozs); softened
1 cup of pecans; cut in two
2 Tbsps of liqueur (coffee flavored)
1/2 cup of butter
1 cup of whipped cream
1 cup sugar (dark brown); packed firmly

Instructions:

Preset oven (350 degrees F).

Next, cream the sugar and cream cheese. Beating well. Beat in eggs whisking each egg thoroughly. Add the two tablespoons of coffee ’till thoroughly blended.

Decant cream cheese mixture onto the prepared crust and return to the oven and bake for fifty five more minutes. It is necessary to cool cheese cake prior to removing from the pan.

For the sauce, mix together sugar, cream, butter, coffee and liqueur in a saucepan over moderate heat. Add the peach halves. Simmer for five minutes.

Cool for an hour and pour on top of cheesecake. Dollop with whipping cream. Top with more pecans.

>> Cappuccino Cheesecake Pie with Pecan Sauce Recipe