Cappuccino Cheesecake With Pecan Sauce
1 pie crust (10-inch)
3 pkgs. (8 oz. each) cream cheese, softened
1-3/4 cups firmly packed dark brown sugar
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
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 tbsp. 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.