Pumpkin Latte Sous Vide Cheesecake

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Pumpkin, spice and coffee liqueur make these sous vide cheesecakes perfect for fall.

Servings :

Calories: 194kcal

Prep Time30

Cook Time4

Set up the sous vide with a temperature of 165°F
In the bowl of a stand mixer add the sugars and cream cheese, beat until well combined and fluffy
Add the pumpkin, coffee liqueur, pie spice and vanilla and mix until combined
Place the mixer on low speed and one at a time add the eggs, mixing for approximately 30 seconds after the last egg is added
Pour the cheesecake mixture into the jars leaving about 1/2 inch of space at the top
Place the lids on the jars and tighten using only your fingers, some air will escape during the cooking process
Drop the jars into the water (tongs help here) and cook for 1 hour
Remove the jars from the water and let stand for approximately 1 hour to come to room temperature, then place in the fridge to finish setting for at least two hours
Top with your favorite cheesecake topping and enjoy!
Pro tip: they will keep about 1 week in the fridge and about 2 months in the freezer, remove from the fridge at least 30 minutes, and freezer at least 1hr 30 min before serving

Nutrition Facts

Listed calories do not include any of the toppings, just the cheesecake themselves.