Start by taking your softened cream cheese and placing it in a large mixing bowl. Add the brown sugar and vanilla extract. Using a hand mixer or a stand mixer, beat these ingredients together until the mixture is smooth and creamy. You want to achieve a soft, fluffy texture that’s free of lumps. This is the foundation of your cheesecake filling.
Once your cheesecake mixture is ready, gently fold in the thawed whipped topping. It’s essential to fold rather than stir to maintain the light and airy texture of the filling. Use a rubber spatula to carefully incorporate the whipped topping until it’s fully combined, giving you a luscious and creamy filling.
Now, take your Oreo crust and pour the cheesecake filling into it. Use a spatula to spread the filling evenly, making sure it reaches the edges of the crust. This will create a beautiful and smooth surface for your pie.
Next, it’s time to drizzle the caramel sauce over the top of the cheesecake. Pour some of the sauce in a spiral pattern, allowing it to flow over the surface. With a skewer or a butter knife, gently swirl the caramel into the cheesecake filling. This not only creates a stunning visual effect but also ensures that the caramel flavor is incorporated throughout.
Once you’ve swirled the caramel, it’s time to chill your pie. Cover it loosely with plastic wrap and refrigerate for at least one hour. This step allows the flavors to meld together and the filling to set properly.
After the chilling time, remove your pie from the refrigerator. For serving, drizzle additional caramel sauce on top for that extra touch of sweetness. Slice into wedges and serve each piece with a dollop of whipped cream if desired. Enjoy!
Any leftovers should be stored in the refrigerator. Make sure to cover the pie loosely to ensure it stays fresh for up to three days. You’ll love having this delicious pie ready to enjoy any time!
