Philly’s Pumpkin Spice Latte Cheesecake

As mentioned in my earlier post this week I attended Blissdom Canada in Toronto last weekend and one of the main sponsors there was Kraft Canada. They were there as it was the launch of their new First Taste website (an online community where you will be among the first ones to know about the latest featured products from Kraft Foods) as well as share with us some new and yummy recipes! During our afternoon break, we came out to cheesecake (of course, cheesecake…..my most favourite dessert) but not any cheesecake…..Philly’s 2012 Cheesecake of the Year; Pumpkin Spice Latte Cheesecake with Pumpkin Seed Brittle. Pumpkin, especially this time of year is one of my favourite flavours, and this cheesecake did not dissapoint and was the perfect afternoon snack to keep us going for the rest of the day!

What You 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 puree
4 1/2 tsp. ground cinamon, 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

Make It
HEAT oven to 350F
PROCESS 1/4 cup sugar, flour and butter in food processor until mixture forms dough that pulls away from side f the work bowl; press onto bottom on 9-inch springform pan. Prick all over with fork. Bake 25 min.; cool completely.
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. 
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.
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 remaining 1/2 cup 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 beofre melting completely. Just keep stirring.) Pour carefully onto parchment-covered bakein sheet; cool completely.
BEAT cream with remaining sugar and spices in clean bowl with mixer on hight speed until stiff peaks form. Serve over chessecake with the brittle. 

ENJOY!!!! To read more about the Philly 2012 Cheesecake of the Year click HERE!