1. Line a ¼ sheet pan with parchment paper. Set aside.

2. Make the cheesecake filling. In a small mixing bowl, add the cream cheese, vanilla extract and powdered sugar. Beat until smooth and creamy. Scoop 16 small dollops (if you want larger or smaller cheesecake bites, you can make more orl less dollops accordingly) of the mixture onto prepared sheet pan. If the mixture is too soft, place in the freezer for 5-10 minutes to firm up slightly. Place the sheet pan in the freezer while you make the pumpkin cheesecake.

3.  Make the pumpkin cheesecake. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, add cream cheese, and powdered sugar. Beat until smooth and creamy. Add in the pumpkin, vanilla extract, graham cracker crumbs, cinnamon, ginger, nutmeg and cloves. Beat until smooth and creamy.

4. Scoop 12 balls (if you want smaller pumpkin cheesecake bites, scoop 14-16 balls). Remove the cheesecake filling from the freezer. Press your index finger into the center of the pumpkin cheesecake ball. Place the cheesecake filling in the center, then use your finger to spread the pumpkin cream cheese over top of the cream cheese center. Repeat with remaining balls.

5. Place cheesecake balls on parchment paper lined sheet pan and place in the freezer for 1 hour to firm up.

6. Melt your chocolate and coconut oil in microwave safe bowl, in 30 second increments stirring in between each.

7. Once melted, dip the top half of your pumpkin cheesecake ball in the white chocolate. Store in refrigerator until ready to serve.

8. When ready to serve, (I recommend serving warm), make the caramel sauce. In a medium sized heavy-duty saucepan, add sugar over medium-low heat. Do not stir the sugar, allow it to start to melt around the edges. Once it melts around the edges, use a wooden spoon or heatproof spatula, to gently stir the sugar. The melted sugar will turn from a light gold to a light amber. Keep gently stirring the caramel to make sure all the sugar lumps are dissolving.

9. Once the sugar is completely melted, add butter. Whisk to combine and melt the butter.

10. Slowly whisk in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble. Be careful in this step. After all the heavy cream has been added, allow the mixture to boil for 30 seconds. Remove from the heat. Pour into a clean glass jar to store. Allow to cool slightly before using. You may store the leftover caramel in the refrigerator for up to 1 month. The caramel solidifies in the fridge. Reheat in the microwave or on the stovetop to your desired consistency.

11. Drizzle the bites with caramel sauce and a sprinkle of graham cracker crumbs, if desired. Serve and enjoy!