Pumpkin Spice Latte Cheesecake with Pumpkin Seed Brittle

By Anne545

Ingredients

• 1/4 cup sugar
• 1 cup flour
• 1/2 cup butter, softened
• 3 pkg.(250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 1 Tbsp. vanilla
• 3 eggs
• 1 cup canned pumpkin
• 3 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 1 Tbsp. instant coffee
• 1/2 cup sugar
• 1/4 cup water
• 1/3 cup unsalted pumpkin seeds
• 1 cup whipping cream
• 2 Tbsp. sugar
• 1 &1/2 tsp. cinnamon
• 1/2 tsp. nutmeg

Preparation

Step 1

Heat oven to 350ºF. Process 1/4 cup sugar, flour & butter in food processor until dough pulls away from side of work bowl; press onto bottom of 9-inch springform pan. Prick all over with fork. Bake 25 min.; cool completely.

Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Reserve 1-1/2 cups batter. Stir pumpkin, 3 tsp. cinnamon, 1/2 tsp. nutmeg & ginger into remaining batter; pour over crust.

Add coffee granules to reserved batter; stir until completely dissolved. Carefully spoon over pumpkin layer in pan; spread to form even layer. Bake 50 to 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Meanwhile, bring 1/2 cup sugar & water to boil in saucepan on medium-high heat, stirring until sugar is dissolved; cook, without stirring, 10-12 min. or until golden brown. Remove from heat. Stir in seeds with wooden spoon; cook & stir 4-5 min. or until seeds are toasted and evenly coated with sugar syrup. (Note: Sugar will turn dry and grainy before melting completely. Just keep stirring.) Pour carefully onto parchment-covered baking sheet; cool completely.

Beat cream with remaining 2 Tbsp. sugar and spices in clean bowl with mixer on high speed until stiff peaks form. Serve over cheesecake with brittle.