Pumpkin Spice Caramel Cheesecakes

Pumpkin Spice Caramel Keto Chow goodness in a quick, simple cheesecake that you can eat for breakfast.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Desserts
Keyword: Chef Taffiny Elrod, Keto Chow, Pumpkin Spice Caramel
Keto Chow Flavor: Pumpkin Spice Caramel
Recipe Creator: Chef Taffiny Elrod
Servings: 3 mini-pies
Calories: 314.4kcal


Author: Taffiny Elrod



  • 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.


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
Amount Per Serving (147 g)
Calories 314.4 Calories from Fat 218
% Daily Value*
Fat 24.25g37%
Saturated Fat 12.75g80%
Trans Fat 0.78g
Polyunsaturated Fat 1.34g
Monounsaturated Fat 6.5g
Cholesterol 189.13mg63%
Sodium 459.77mg20%
Potassium 700.54mg20%
Carbohydrates 9.01g3%
Fiber 3.18g13%
Sugar 4.14g5%
Protein 16.32g33%
Vitamin A 4020.42IU80%
Vitamin C 46.97mg57%
Calcium 349.64mg35%
Iron 1.57mg9%
Sugar Alcohol 0.05g
Net Carbs 5.78g
* Percent Daily Values are based on a 2000 calorie diet.


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