Cappuccino cheesecake pie with pecan sauce recipe

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

Heat oven to 350 degrees F.
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 350 degrees F 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.