Pumpkin Spice Caramel Cheesecakes
Pumpkin Spice Caramel Keto Chow goodness in a quick, simple cheesecake that you can eat for breakfast.
Serving: 3 mini-pies
Calories: 314.4kcal
Video
Ingredients
- 1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
- 4 ounces cream cheese softened
- 1 cup sour cream
- 1/4 cup pumpkin puree
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325 degrees.
- Prepare three 4-inch pie pans by buttering them well.
- Soften the cream cheese by placing it in a bowl and beating with an electric mixer.
- Then add the rest of the ingredients and blend until fully combined and completely smooth.
- Pour the mixture into the prepared pie pans and place the pans on a cookie sheet.
- Bake at 325 degrees for 15-20 minutes, or until the tops are set but the pies are still slightly soft in the center.
Notes
Note: If you don’t have small pie pans you can use one 9-inch pie pan. Bake the pie for 25-30 minutes.
Nutrition Facts
Pumpkin Spice Caramel Cheesecakes
Serving Size
147 g
Amount per Serving
Calories
314.4
% Daily Value*
Fat
24.25
g
37
%
Saturated Fat
12.75
g
80
%
Trans Fat
0.78
g
Polyunsaturated Fat
1.34
g
Monounsaturated Fat
6.5
g
Cholesterol
189.13
mg
63
%
Sodium
459.77
mg
20
%
Potassium
700.54
mg
20
%
Carbohydrates
9.01
g
3
%
Fiber
3.18
g
13
%
Sugar
4.14
g
5
%
Sugar Alcohol
0.05
g
Net Carbs
5.78
g
Protein
16.32
g
33
%
Vitamin A
4020.42
IU
80
%
Vitamin C
46.97
mg
57
%
Calcium
349.64
mg
35
%
Iron
1.57
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 147g | Calories: 314.4kcal | Carbohydrates: 9.01g | Protein: 16.32g | Fat: 24.25g | Saturated Fat: 12.75g | Polyunsaturated Fat: 1.34g | Monounsaturated Fat: 6.5g | Trans Fat: 0.78g | Cholesterol: 189.13mg | Sodium: 459.77mg | Potassium: 700.54mg | Fiber: 3.18g | Sugar: 4.14g | Vitamin A: 4020.42IU | Vitamin C: 46.97mg | Calcium: 349.64mg | Iron: 1.57mg | Sugar Alcohol: 0.05g | Net Carbs: 5.78g
Photos by Carrie Brown
If I wanted to use another flavor of Keto chow, would you recommend something to sub for the pumpkin purée?
Unfortunately, I know of no suitable substitution.
Chef doesn’t use water in the video. However, the recipe here calls for water. Which is correct?
Thanks so much for bringing that to our attention. There had been some adjustments to the original recipe which is why there were some discrepancies. It has now been updated.
In my kitchen, when using this recipe to make other flavors, I sub 1/4 cup more cream cheese, inplace of the pumpkin puree.