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Cappuccino Cheesecake Pie With Pecan Sauce Recipe
|Pie crusts||15 Ounce (All Ready)|
|Cream cheese||24 Ounce, softened (3 Packages, 8 Ounce Each)|
|Firmly packed dark brown sugar||1 3⁄4 Cup (28 tbs)|
|Strong coffee||2 Tablespoon|
|Firmly packed dark brown sugar||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Strong coffee||1⁄4 Cup (4 tbs)|
|Coffee flavored liqueur/Strong coffee||2 Tablespoon|
|Pecan halves||1 Cup (16 tbs)|
|Whipped cream||1⁄2 Cup (8 tbs) (Adjust to taste) (Optional)|
|Pecan halves||1⁄2 Cup (8 tbs) (Adjust to taste) (Optional)|
Serving size: Complete recipe
Calories 10200 Calories from Fat 6376
% Daily Value*
Total Fat 726 g1116.8%
Saturated Fat 334 g1670.2%
Trans Fat 0 g
Cholesterol 2333.3 mg
Sodium 4585.6 mg191.1%
Total Carbohydrates 841 g280.5%
Dietary Fiber 24.8 g99.2%
Sugars 560 g
Protein 101 g202%
Vitamin A 250% Vitamin C 3.6%
Calcium 118.7% Iron 90.8%
*Based on a 2000 Calorie diet
(Refrigerate remaining crust for later use.) 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 tablespoons coffee; blend well.
Pour into pie crust-lined pan.
Bake at 350°F. for 45 to 50 minutes or until edges are set and golden brown (center will not appear set).
Refrigerate until thoroughly chilled and cheesecake is set, about 2 hours.
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 of pie.
Garnish with whipped cream and pecan halves.
Store in refrigerator.