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Pumpkin Spice Latte Cheesecake with Pumpkin Seed Brittle
Pumpkin Spice Latte Cheesecake with Pumpkin Seed Brittle

Pumpkin Spice Latte Cheesecake with Pumpkin Seed Brittle

3 Review(s)
Cook Minutes 7 Hr 30 Min
Prep : 20 Min Cook: 7 Hr 10 Min
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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Step 1
Heat oven to 350ºF.
Step 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.
Step 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.
Step 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.
Step 5
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.
Step 6
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. 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.
Step 7
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 the brittle.
Kraft Kitchen Tips!
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Size Wise
You'll know it's a special occasion when you get to enjoy a serving of this fabulous cheesecake.
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Food Facts
Pumpkin seeds are also known as pepitas.
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Substitute
Prepare using espresso powder.
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Make Ahead
Cheesecake can be refrigerated overnight before topping with brittle and whipped cream mixture.
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How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
410
Calories From Fat
0
% Daily Value
Fat 28 g
Saturated fat 17 g
85 %
Cholesterol 130 mg
Sodium 270 mg
11 %
Carbohydrate 34 g
Fibre 1 g
Sugars 26 g
Protein 7 g
Vitamin A
50 %
Vitamin C
2 %
Calcium
8 %
Iron
8 %
Servings
Makes 16 servings, 1 piece (104 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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