# 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
# Directions:
01 - Line an 8x8-inch baking pan with parchment paper, allowing extra paper over the sides for easy lifting.
02 - In a medium saucepan over medium heat, combine white chocolate chips, granulated sugar, unsalted butter, pumpkin puree, heavy cream, vanilla extract, pumpkin pie spice, and salt. Stir constantly until the mixture is fully melted and smooth, approximately 5 to 7 minutes.
03 - Remove the pan from heat and let the mixture cool for 5 minutes.
04 - In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer or whisk until smooth and creamy.
05 - Pour half of the pumpkin fudge mixture into the prepared pan, smoothing the surface evenly with a spatula.
06 - Dollop half of the cream cheese mixture over the fudge base, then gently swirl with a knife to create a marbled effect.
07 - Drizzle half of the caramel sauce evenly over the swirled mixture.
08 - Repeat the process with the remaining pumpkin fudge, cream cheese mixture, and caramel sauce, swirling gently to finish the marbled appearance.
09 - Refrigerate for at least 2 hours or until the fudge is completely set.
10 - Lift the fudge out using the parchment paper overhang and cut into 36 uniform squares. Store in the refrigerator.
