Fall is finally here. That, of course, means midterms, cozy sweaters and most importantly, pumpkin everything.
Whether you turn pumpkin spice into your sole personality trait every autumn or prefer your pumpkin in small doses like me (one grande hot chai latte with pumpkin cold foam, please), this pumpkin cheesecake recipe will help you bring in the fall weather with a much needed boost of serotonin. You can make these as a big ‘ole regular sized cheesecake or make them mini to bring and share at your socially distanced Friendsgiving before break.
Recipe
Tools
Ingredients
Vegan/non dairy option: vegan cream cheese (available at most full grocery stores), sweetened condensed coconut milk (try Walmart, Whole Foods or Amazon), make your own crust from ½ cup melted vegan butter + 1 cup crushed Biscoff Cookies
Steps
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