Caramel Pumpkin Cake Cheesecake (Print Version)

# Ingredients:

→ Caramel Cheesecake Batter

01 - 500g cream cheese (2 x 250g blocks), softened
02 - 1/2 cup dark brown sugar (110g)
03 - 2 large eggs
04 - 1/4 cup full fat sour cream (60ml)
05 - 3 tablespoons Rich Salted Caramel Sauce (45ml)
06 - 1 teaspoon pure vanilla extract (5ml)

→ Pumpkin Cake Batter

07 - 1 cup pure pumpkin puree (227ml)
08 - 3/4 cup granulated sugar (150g)
09 - 1 large egg
10 - 1/3 cup sunflower oil (80ml)
11 - 1/2 teaspoon pure vanilla extract
12 - 1 1/3 cups all-purpose flour (190g)
13 - 1 teaspoon baking powder
14 - 1/4 teaspoon baking soda
15 - 1/2 teaspoon salt
16 - 1 1/2 teaspoons pumpkin pie spice
17 - 1/2 teaspoon ground cinnamon
18 - 1/3 cup whole milk (80ml)

→ Topping

19 - 3/4 cup heavy whipping cream (180ml)
20 - 1 teaspoon granulated sugar
21 - 1 teaspoon skim milk powder
22 - Rich Salted Caramel Sauce for drizzling

# Instructions:

01 - Preheat oven to 350°F. Line 8-inch springform pan with parchment and spray with nonstick spray.
02 - Beat cream cheese and brown sugar until smooth. Add eggs one at a time, then mix in sour cream, caramel sauce, and vanilla.
03 - Mix wet ingredients, then sift and fold in dry ingredients. Add milk last until just combined.
04 - Alternate layers of pumpkin and cheesecake batters, swirling gently between layers for marbled effect.
05 - Bake at 350°F for 15 minutes, reduce to 325°F for 35 minutes. Cool completely and refrigerate 4 hours.
06 - Whip cream with sugar and milk powder until soft peaks form. Spread over cake and drizzle with caramel sauce.

# Notes:

01 - Can be made ahead and refrigerated
02 - Dip knife in hot water for clean slices

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