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
A woman died after she was hit by a large cylindrical steel drum that rolled…
Hundreds of student protesters and community activists gathered in front of the Cathedral of Learning…
SGB released a statement on Sunday “regarding the Pitt Gaza solidarity encampment,” in which the…
Around 80 protestors from the Pitt faculty union and United Steelworkers gathered outside of the…
Editor-in-chief Betul Tuncer reflects on the role of student journalists in society and says thank…
Product: Sony Handheld Camcorder Rating: 0 stars Weak Memory: LOST ALL MY RECORDINGS Reviewed by…