Pumpkin Spice Latte Cheesecake with Pumpkin Seed Brittle

1. 1

   Heat oven to 350 degrees F.

2. 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.

3. 3

   Prick all over with fork.

4. 4

   Bake 25 min.

5. 5

   ; cool completely.

6. 6

   Beat cream cheese and 1 cup of the remaining sugar in large bowl with mixer until blended.

7. 7

   Add vanilla; mix well.

8. 8

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

9. 9

   Reserve 1-1/2 cups batter.

10. 10

    Stir pumpkin, 1 Tbsp.

11. 11

    (3 tsp.)

12. 12

    cinnamon, 1/2 tsp.

13. 13

    nutmeg and ginger into remaining batter; pour over crust.

14. 14

    Add coffee granules to reserved batter; stir until completely dissolved.

15. 15

    Carefully spoon over pumpkin layer in pan; spread to form even layer.

16. 16

    Bake 50 to 55 min.

17. 17

    or until centre is almost set.

18. 18

    Run knife around rim of pan to loosen cake; cool before removing rim.

19. 19

    Refrigerate 4 hours.

20. 20

    Meanwhile, bring 1/2 cup remaining sugar and water to boil in saucepan on medium-high heat, stirring until sugar is dissolved; cook, without stirring, 10 to 12 min.

21. 21

    or until golden brown.

22. 22

    Remove from heat.

23. 23

    Stir in seeds with wooden spoon; cook and stir 4 to 5 min.

24. 24

    or until seeds are toasted and evenly coated with sugar syrup.

25. 25

    (Note: Sugar will turn dry and grainy before melting completely.

26. 26

    Just keep stirring.)

27. 27

    Pour carefully onto parchment-covered baking sheet; cool completely.

28. 28

    Beat cream with remaining 2 Tbsp.

29. 29

    sugar and spices in clean bowl with mixer on high speed until stiff peaks form.

30. 30

    Serve over cheesecake with the brittle.

* Per serving · 4 servings · Values may vary.