Pumpkin pie is a holiday staple in many American households, but sometimes you want to bring a dessert with a little more pizazz. Turn your plain-Jane pie into a mile-high layered pumpkin cheesecake with decadent caramel swirls. This uptown version of a traditional Thanksgiving dessert looks like it took hours, but it can be created in just minutes. If you can use a mixer and a spoon you can make this dessert, so break out the recipe when your children want to help in the dinner preparations.
Pour whipping cream and 2 tablespoons of sugar into a cold bowl and whip it until the whipped cream is stiff. If you draw a spoon through the whipped cream and the line you made in it stays without filling in, the cream has whipped enough.
Whip together the cream cheese, lemon juice and 1/4 cup of sugar in a separate bowl until the mixture is fluffy. Scrape the bowl frequently to get everything mixed together.
Spoon the whipped cream into the cream cheese mixture and whip it until it is smooth and velvety. Keep mixing until there are absolutely no lumps in the mixture.
Mound the cream cheese mixture on top of the pumpkin pie as if it were a meringue. The fluffy mixture will be several inches high, and will remind you of a lemon meringue pie. Smooth out the top so that there are no points of fluff sticking up.
Pour caramel ice cream topping over the cream cheese mixture in parallel lines. Each line should be 1 inch from the last one, and they should go from one side of the pie to the other.
Run a butter knife through the cream cheese mixture back and forth in a swirling motion. This will create swirls in the caramel topping, giving the pie an attractive look.
Put the pie into the refrigerator and chill it for at least three hours before cutting. The cream cheese mixture will solidify, making it easy to cut slices in the pie. Keep this pie refrigerated until you are ready to serve.