Pumpkin Spice Latte Cheesecake with Pumpkin Seed Brittle Recipe



Here is an incredible recipe that I found on the Cooking With Philly website that I just can’t stop thinking about.

What You Will Need:

–   1-3/4 cups plus 2 Tbsp. sugar, divided

–   1 cup flour

–   1/2 cup butter, softened

–   3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

–   1 Tbsp. vanilla

–   3 eggs

–   1 cup canned pumpkin

–   4-1/2 tsp. ground cinnamon, divided

–   1 tsp. ground nutmeg, divided

–   1/2 tsp. ground ginger

–   1 Tbsp. instant coffee

–   1/4 cup water

–   1/3 cup unsalted pumpkin seeds

–   1 cup whipping cream


What You Will Need to do:

1.   Preheat your oven to 350ºF.

2.   Process 1/4 cup sugar, flour and butter in food processor until mixture forms dough that 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.

3.   Beat cream cheese and 1 cup of the remaining 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.

4.   Reserve 1-1/2 cups batter. Stir pumpkin, 1 Tbsp. (3 tsp.) cinnamon, 1/2 tsp. nutmeg and 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.

5.   Bake50 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.

6.   Meanwhile bring remaining sugar and water to boil in saucepan on medium-high heat, stirring until sugar is dissolved; cook, without stirring, 10 to 12 min. or until golden brown. Remove from heat. Stir in seeds with wooden spoon; cook and stir 4 to 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.

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

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