Cappuccino Cheesecake Pie
with Pecan Sauce

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  • 1 (10-inch) piecrust


  • 3 (8 ounce) packages cream cheese, softened
  • 1 3/4 cups firmly packed dark brown sugar
  • 4 eggs
  • 2 tablespoons strong coffee


  • 1 cup firmly packed dark brown sugar
  • 1 cup whipping cream
  • 1/2 cup butter
  • 1/4 cup strong coffee
  • 2 tablespoons coffee-flavored liqueur or strong coffee
  • 1 cup pecan halves


  1. Heat oven to 350 degrees F.
  2. Filling: In large bowl, beat cream cheese and brown sugar until smooth.
  3. Add eggs; beat until well blended.
  4. Add coffee, and blend well. Pour into crust.
  5. Bake 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.
  6. Cool, then refrigerate until thoroughly chilled and center is set, about 2 hours.
  7. 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 pecan halves.
  8. To serve, pour warm sauce over each serving. Garnish with whipped cream and pecan halves.