Swirled Pumpkin Caramel Cake (Print Version)

# Ingredients:

→ Caramel Cheesecake Batter

01 - 2 blocks of softened cream cheese (500g total)
02 - 110g dark brown sugar (1/2 cup)
03 - 2 big eggs
04 - 60ml thick sour cream (1/4 cup)
05 - 45ml Decadent Salted Caramel Sauce (3 tbsp)
06 - 5ml pure vanilla extract (1 tsp)

→ Pumpkin Cake Batter

07 - 227ml canned pumpkin puree (1 cup)
08 - 150g white sugar (3/4 cup)
09 - 1 big egg
10 - 80ml sunflower oil (1/3 cup)
11 - 1/2 tsp vanilla extract
12 - 190g plain flour (1 1/3 cups)
13 - 1 tsp baking powder
14 - 1/4 tsp baking soda
15 - 1/2 tsp salt
16 - 1 1/2 tsp pumpkin pie spice
17 - 1/2 tsp ground cinnamon
18 - 80ml whole milk (1/3 cup)

→ Topping

19 - 180ml whipping cream (3/4 cup)
20 - 1 tsp white sugar
21 - 1 tsp skim milk powder
22 - Decadent Salted Caramel Sauce for pouring over top

# Instructions:

01 - Heat your oven to 350°F. Put parchment in an 8-inch springform pan and give it a good spray with cooking oil.
02 - Whip the cream cheese with brown sugar till it's fluffy. Drop in eggs one by one, then stir in the sour cream, caramel, and vanilla.
03 - Combine all wet stuff first, then gently add the sifted dry ingredients. Stir in milk at the end without overmixing.
04 - Pour batters in different spots, making layers that overlap. Use a knife to create swirly designs throughout.
05 - Start at 350°F for 15 mins, then turn down to 325°F for another 35. Let it cool all the way before chilling for 4 hours.
06 - Beat the cream with sugar and milk powder until it forms light peaks. Smooth over your cake and add caramel drizzle on top.

# Notes:

01 - You can make this a day early and keep it cold
02 - Run your knife under hot water to get clean cuts

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