# Components:
→ Fudge Base
01 - 2 cups white chocolate chips
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter
04 - 1/2 cup canned pumpkin puree
05 - 1/3 cup heavy cream
06 - 1 teaspoon vanilla extract
07 - 1 teaspoon pumpkin pie spice
08 - 1/4 teaspoon salt
→ Cheesecake Layer
09 - 8 ounces cream cheese, softened
10 - 1/2 cup powdered sugar
11 - 1 teaspoon vanilla extract
→ Caramel Swirl
12 - 1/3 cup caramel sauce
# Method:
01 - Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
02 - In a medium saucepan over medium heat, stir together white chocolate chips, granulated sugar, unsalted butter, pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, and salt. Mix continuously until the mixture is completely smooth and melted, about 5 to 7 minutes.
03 - Remove the pan from heat and allow the mixture to cool for 5 minutes.
04 - In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy using an electric mixer or whisk.
05 - Pour half of the pumpkin fudge base into the prepared pan and spread evenly. Dollop half of the cheesecake mixture over the fudge base and gently swirl with a knife for a marbled effect. Drizzle half of the caramel sauce over the swirled mixture.
06 - Repeat the layering process with the remaining pumpkin fudge mixture, cheesecake layer, and caramel sauce. Gently swirl again for an even marbling.
07 - Transfer the pan to the refrigerator and chill for at least 2 hours, or until the fudge is fully set.
08 - Using the parchment paper overhang, lift the set fudge out of the pan. Use a sharp knife to cut into 36 squares. Store in an airtight container in the refrigerator.
