Swirls of pumpkin in cheesecake topped with whipped cream and caramel sauce? You won’t have any leftovers!

Pumpkin Swirl Cheesecake

Line the bottom of a 9-inch-round springform pan with parchment paper. Lightly spray bottom and side of pan with nonstick spray. Combine graham cracker crumbs with sugar and melted butter. Press mixture in bottom and halfway up the side of prepared pan; set aside. 

Combine 1 cup milk, 1/2 cup sour cream, and 1 cheesecake filling in a medium bowl. Beat with an electric mixer for 3 minutes; set aside. 

Combine 1/2 cup sour cream, 1/4 cup milk, pumpkin, and remaining cheesecake filling in another medium bowl. Beat with an electric mixer for 3 minutes. Alternatively, drop large spoonfuls of cheesecake mixture into prepared crust. Gently swirl using a wooden skewer. Chill 1 hour. 

To serve, top with thawed whipped topping and drizzle with caramel syrup. If desired, sprinkle with pumpkin pie spice. Store, covered, in refrigerator. 