Issue OCTOBER 2017


Pumpkin Cheesecake

Pumpkin CheesecakeCreamy, tangy cheesecake is infused with pumpkin and classic fall spices including allspice, cinnamon, ginger and nutmeg. This fall favorite can be used in a variety of products including baked goods, coffee, syrup, non-alcoholic and alcoholic beverages, confections and chewing gum as well as dairy and non-dairy applications.


Fallin For Pumpkin

Fall is here with a dizzying amount of seasonal pumpkin and pumpkin-spiced flavored food and beverage. From coffee to cereal to dog biscuits and everything in between, consumers have fallen for pumpkin and pumpkin-spice flavors. Starbucks pioneered the fall seasonal flavor trend with the brand’s Pumpkin Spice Latte (PSL), which launched in 2003. According to data from Nielsen, sales of pumpkin and pumpkin spice-flavored items soared to $414 million for the year that ended July 29, 2016 up 45% from $286 million in 2013. Pumpkin is so beloved it has several national food holidays. National Pumpkin Spice Day is observed annually on October 1 while National Pumpkin Cheesecake Day is on October 21 and National Pumpkin Pie Day is on December 25. So mark your calendars!

Cheesecake History

Cheese is the essential ingredient of any cheesecake. Cheesecake dates back to circa 2,000 B.C. in ancient Greece and was later adopted by the Romans. Today, there are a variety of cheesecakes and flavors. However, New York Style cheesecake is considered unadulterated and is often made with cream cheese, heavy cream, eggs and egg yolks. Arnold Reuben, known for his signature sandwich, is often credited for creating the New York Style cheesecake in the 19th century. Different regions of the world use a variety of cheeses in their cheesecake recipes such as ricotta (Italian), feta (Greek) and quark (German). Cheesecake is so well-liked that it has its own national food holiday celebrated annually on July 30.

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