October 21, 2012

National Pumpkin Cheesecake Day

"Instead of doing cinnamon, nutmeg, and all those baking spices I'll have one spice that's for sweets, and that's pumpkin pie spice." - Sandra Lee

It's National Pumpkin Cheesecake Day!

I have absolutely no problem that pumpkin invades everything I eat and drink during this time of year. Pumpkin beer, pumpkin pie, and pumpkin filled ravioli all taste like the embodiment of the latter half of autumn to me (the first part belonging to my beloved apple).

Though the dessert has evolved over time to what we know it as now, the original concept of cheesecake originated in ancient Greece. Today, the cheese behind the cake differs depending on the region of the world: in North America we use cream cheese, Italy uses ricotta (*swoon*), while Germany, Poland, and the Netherlands uses quark.

I'm so not surprised in a year where we also celebrated National White Chocolate Cheesecake Day, National Cherry Cheesecake Day, and National Blueberry Cheesecake Day we would also celebrate National Pumpkin Cheesecake Day. It makes sense, especially given the variety of ways it can be made: with a graham cracker or chocolate crust, with a praline swirl, topped with a sour cream or bourbon glaze. This little dessert presents endless opportunities to make it uniquely your own (much like carving a face on a pumpkin itself - make it yours!).

Today, I went with something a little more low-key, because it involved no baking (and Oreos!). And hey, if you're feeling a little frisky or like you want something to really warm your soul as we continue to march closer and closer to winter, toss a little booze in your recipe. Who's stopping you? Drunkin' pumpkins are totally "in" right now.

(Photo credit: Remick Photography)

Happy National Pumpkin Cheesecake Day!