In a large mixing bowl, I beat 16 oz softened cream cheese with a mixer until smooth. I add 1 cup powdered sugar and 1 tsp vanilla extract, mixing until creamy and well-combined.

In a separate bowl, I whip 1½ cups cold heavy cream until stiff peaks form, about 2–3 minutes. I gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy.

I spread the cheesecake mixture evenly in a shallow serving dish. I pour 1 cup caramel sauce over the top, spreading it to cover the surface completely.

I sprinkle ½ cup chopped pecans (if using) and a pinch of cinnamon or apple pie spice over the caramel. I add an extra drizzle of caramel sauce for a festive touch.

I arrange apple slices, graham crackers, or pretzels around the cheesecake on a festive platter, ready for dipping and sharing.