| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecake, Pecan, Sauce, Coffee | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
Heat oven to 350oF. 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 350oF 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. 1/12 recipe is 720 calories From: Robert Driskill - Originally from: Pillsbury Bake-off pies and desserts, April 1993) Busted and entered for you by: Bill Webster Posted to MM-Recipes Digest V4 #291 by Bill Webster <thelma@pipeline.com> on Nov 08, 1997
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