Cappuccino Cheesecake Pie with Pecan Sauce

1 10" pie crust

Filling
3 (8 oz) pkg. cream cheese, softened
1 3/4 cups firmly packed dark brown sugar
4 eggs
2 tbsps strong coffee

Sauce
1 cup firmly packed dark brown sugar
1 cup whipping cream
1/2 cup butter
1/4 cup strong coffee
2 tbsps coffee-flavoured 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 tbsps 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.

1/12 recipe is 720 calories