Cappuccino Cheesecake Pie With Pecan Sauce Recipes

CARAMEL-PECAN CHEESECAKE PIE

Caramel-Pecan Cheesecake Pie image

In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. -Becky Ruff, Monona, Iowa

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Additional fat-free caramel ice cream topping, optional

Steps:

Preheat oven to 375°. Line a 9-in. deep-dish pie plate or cast-iron skillet with crust. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into crust; sprinkle with pecans., In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans., Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.

Nutrition Facts : Calories 502 calories, Fat 33g fat (11g saturated fat), Cholesterol 142mg cholesterol, Sodium 277mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.

CAPPUCCINO CHEESECAKE PIE WITH PECAN SAUCE

Cappuccino Cheesecake Pie With Pecan Sauce image

Make and share this Cappuccino Cheesecake Pie With Pecan Sauce recipe from Food.com.

Provided by Cookin In Texas

Categories Cheesecake

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 (8 ounce) packages cream cheese, softened
1 3/4 cups firmly packed dark brown sugar
4 large 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 2 tablespoons strong coffee
1 cup pecan halves

Steps:

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.

Nutrition Facts : Calories 1229.4, Fat 84.8, SaturatedFat 45.8, Cholesterol 360.8, Sodium 546.5, Carbohydrate 106.7, Fiber 1.6, Sugar 100.1, Protein 15.3

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