• 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 cup all purpose flour
  • 1 package (11-ounces) caramels, unwrapped
  • 2 tablespoons milk
  • 1 package (8-ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup canned pumpkin
  • 1 egg
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons milk
  • Flaked sea salt, if desired


  1. Heat oven to 400°F. In medium bowl, beat butter and 1/4th cup sugar with electric mixer until blended. Stir in flour until crumbly. Press firmly into 8-inch square pan. Bake 15 minutes or until golden and firm. Reduce oven to 350°F.
  2. Place all but 8 caramels in microwavable bowl. Add 2 tablespoons milk. Microwave on High 1 minute 30 seconds, stirring halfway through, until melted. Pour over baked crust.
  3. In large bowl, beat cream cheese and 1/2 cup sugar with electric mixer on medium speed until smooth. Add pumpkin, egg and pumpkin pie spice; beat until well blended. Pour over caramel mixture.
  4. Bake 25 to 30 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. To serve, in microwavable bowl, heat remaining caramels with the 2 teaspoons milk 30 seconds; stir. Microwave in 15 second intervals, stirring until melted. Drizzle caramel over dessert dishes; cut cheesecake into 3 rows by 3 rows. Place squares over caramel drizzle. Top with flaked sea salt, if desired. Refrigerate leftovers.