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Cheesecake ( Cappuccino with Pecan Sauce ) Recipe


3 8 oz. packages cream cheese
1 3/4 c Firmly packed dark brown
4 Eggs
2 tb Strong coffee
1 9-10" frozen deep dish pie
Crust, defrosted according
To package directions
1 c Firmly packed dark brown
1 c Whipping cream
1/2 c Butter or margarine
1/4 c Strong coffee
2 tb Strong coffee
1 c Pecanhalves
Whipped cream (option)
Pecan halves (optional)

Heat oven to 350 F. In large bowl, beat cream cheese and 1-3/4 cups
brown sugar until smooth. Add eggs 1 at a time, beating well after
each addition. Add 2 TBS coffee; blend well. Pour mixture into
pie-crust-lined pan. Bake at 350 F for 45-50 minutes or until edges
are set and golden brown (center will not appear set). Cover edge of
pie crust with strip of foil during last 10 to 15 minutes of baking,
if necessary, to prevent excessive browning. Cool pie completely.
Refrigerate until thoroughly chilled and cheesecake is set, about 2
hours. In medium saucepan, combine remaining ingredients except
whipped cream and 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 of pie. Garnish with whipped cream and pecan halves. Store
in refrigerator. Serves 12. From: Vicky Hallenbeck
Date: 02 Jan 96