National Pumpkin Cheesecake Day

The earliest recorded pumpkin cheesecake recipes appeared in American cookbooks in the 19th century.

Some historians believe pumpkin was first added to cheesecake in New England, where settlers commonly used pumpkin in baking.

One of the earliest documented recipes resembling pumpkin cheesecake appeared in Eliza Leslie’s 1847 cookbook, which featured a spiced, pumpkin-infused cheese pie.

During the Great Depression (1929-1939), canned pumpkin became a staple due to its affordability and long shelf life.

Cheesecake, often seen as a luxury dessert, became more common when home bakers started using affordable cream cheese and canned pumpkin to create budget-friendly versions.

Pumpkin cheesecake gained traction during this era because it combined cheap, nutritious ingredients with a taste of indulgence.

Yes! Some countries have their own versions of pumpkin-infused cheesecakes:

• Japan: Combines pumpkin with a lighter, soufflé-style cheesecake, common in Tokyo bakeries.
• Germany: Uses quark (a type of fresh cheese) to create a Kürbis-Käsekuchen (Pumpkin Cheesecake), blending pumpkin purée with cinnamon and vanilla.
• Mexico: Features calabaza en tacha cheesecake, incorporating candied pumpkin cooked in brown sugar syrup.

One of the most unusual pumpkin cheesecakes was “Ghost Pepper Pumpkin Cheesecake,” made by a North Carolina bakery in 2017.

It combined traditional pumpkin spice with extremely spicy ghost peppers, creating a sweet-heat dessert that left adventurous eaters sweating.

Other odd flavors include pumpkin matcha cheesecake in Japan and pumpkin bacon cheesecake served in some Texas diners.

Some old European folk traditions suggested that carving faces into pumpkins could ward off evil spirits.

When pumpkin cheesecake became popular, some believed baking a cheesecake with pumpkin spice on Halloween night would bring good luck and prosperity for the coming year.

This superstition likely evolved from old harvest festival rituals, where spiced foods were thought to have magical properties.

Top chefs take pumpkin cheesecake to the next level by incorporating gourmet techniques:

• French Pastry Approach: Infusing brown butter into the crust for a richer, nutty taste.
• Molecular Gastronomy: Using pumpkin foam or liquid nitrogen to create a lighter texture.
• Artisan Cheesemaking: Mixing goat cheese or ricotta with cream cheese to add depth of flavor.

Both! While pumpkin pie dominates Thanksgiving, pumpkin cheesecake has carved a niche as a fancier alternative.

Many families serve it during Thanksgiving for guests who don’t like traditional pie.

Meanwhile, some bakeries offer mini pumpkin cheesecakes decorated with Halloween-themed toppings, making it a spooky-season favorite.

Yes! In 2018, Starbucks removed pumpkin cheesecake bars from their fall menu, sparking public outrage on social media.

Fans of the seasonal treat flooded Starbucks with complaints, and some even started petitions to bring it back.

The incident highlighted how pumpkin-spiced desserts hold deep emotional connections for many Americans.

A no-bake pumpkin cheesecake hack involves blending cream cheese, pumpkin purée, condensed milk, and pumpkin spice.

Pour the mixture into a pre-made graham cracker crust, chill for three hours, and top with whipped cream.

This shortcut is popular in holiday meal prep guides for those who want a festive dessert without spending hours in the kitchen.

While no specific pumpkin cheesecake holds a record, the largest cheesecake ever was made in Russia in 2017, weighing a staggering 9,347 pounds.

If someone attempted a pumpkin cheesecake world record, they’d need at least 2,500 cans of pumpkin purée and over 1,000 pounds of cream cheese. Imagine the size of the oven needed for that!