Pumpkin Spice Latte Cheesecake with Pumpkin Seed Brittle

Ingredients:

• 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

Directions:

1. HEAT 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. 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.
6. MEANWHILE, bring remaining ½ 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 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.

Salted Caramel Chocolate Cheesecake

Ingredients:

• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1-1/4 cups Oreo crumbs
• 1/4 cup butter, melted
• 3/4 cup sugar
• 3 eggs
• 4 squares Baker’s Semi Sweet Chocolate, melted
• 3/4 cup caramel sauce
• 1/2 tsp coarse sea salt

Directions:

1. PREHEAT oven to 350°F. Mix crumbs and butter. Press fi rmly onto bottom of a 9-inch springform pan.
2. BEAT Philadelphia Cream Cheese and sugar in a large bowl until blended. Add eggs, 1 at a time, mixing on
3. low speed just until blended. Stir in chocolate; pour over crust.
4. BAKE 40 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before
5. removing rim. Refrigerate 4 hours. Spread caramel sauce over top just before serving and sprinkle with sea salt.