| 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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