ounce) tub whipped topping, such as Cool Whip
caramel sauce plus 2 tablespoons for toppingIn a large bowl, beat the cream cheese and powdered sugar with an electric mixer or stand mixer with fitted paddle attachment until smooth and creamy.
in pumpkin and pumpkin pie spice until fully incorporated.
fold in whipped topping and 1/4 cup caramel sauce.
into a bowl and refrigerate until ready to serve.
before serving, drizzle caramel sauce on top.
swirl with a knife to create a marble effect.
with apples, pretzels, or graham crackers, if desired.
Smooth and creamy pumpkincheesecake made mini in a muffin pan. Pumpkin Filling. 1/2 cup (114g) pumpkin puree. 1 teaspoon pumpkin pie spice3. 1 cup (240ml) store-bought or homemade caramel sauce 4. 1/2 cup (114g) pumpkin puree. 1 teaspoon pumpkin pie spice. 1 cup (240ml) store-bought or homemade caramel sauce 4
caramel, cheesecake, chocolate, pumpkin, sea salt, Thanksgiving, Vegan Thanksgiving Caramel. Then I covered them in whiskey caramel, threw on a layer of chocolate, and perfected them with a sprinkle of sea salt
This easy CaramelCheesecake Fruit Dip makes a great last minute addition for a party. Serve it with your favourite type of apples and drizzle it with a little extra caramel sauce and you’ve got a hit on your hands
No Bake PumpkinCheesecakes with Salted Caramel Sauce. I took pictures twice, yesterday then again today and I’m just not getting the photos to turn out how I’d like (for example, that caramel sauce in the second and third pic – yeah it looks artificial but it’s real)
But I'll tell you the real reason I chose to make Paula's PumpkinCheesecake. Not because I love pumpkin, not because it's perfect for the holidays, and not even because I can pop the whole thing in the freezer and pull it out when I need it
Caramel and Cheesecake – if you are looking for an amazing dessert combination stop right here. Dulce de leche is a thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk