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.


About Dino
There are many things that I love to do. One of those things is crafts! If I could find a job that involved crafts and being able to pay the bills, I'd be all over it! I've also found a great love for cooking and baking in the past few years. Sometimes there doesn't seem to be enough time in the day to be able to fully get into cooking and baking to the degree that I would like to. I've also found myself making a HUGE effort to save my family money. I'm still a beginner but I'm surprised at how many different ways I've found to save money, including starting to use coupons! I hope you enjoy all that I'm about to share.

One Response to Pumpkin Spice Latte Cheesecake with Pumpkin Seed Brittle Recipe

  1. Justine says:

    well this just looks/sounds incredible! i think i’m going to need to make this for our friendsgiving this weekend! thanks for sharing 🙂

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