Cappuccino Cheesecake Pie with Pecan Sauce

Cappuccino Cheesecake Pie with Pecan Sauce
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.

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