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For some, once the calendar flips to Fall, a new obsession begins to take hold. No, it’s not leaf-peeping…It’s all things pumpkin spice! But enjoying this warm spice blend that conjures up Autumn nostalgia isn’t reserved just for your favorite frothy, caffeinated drink or the Thanksgiving table.
The flavor can pop up in desserts like pumpkin spice cheesecake, soups, cocktails, cookies—basically any recipe that works with the classic pumpkin spice blend of cinnamon, ginger, nutmeg, allspice and cloves.
“A lot of people think pumpkin spice [flavor] and they think holidays, Fall and they think change of season,” observes award-winning pastry chef Padua Player, a.k.a. SugaChef, the mastermind behind his namesake online bakery, SugaChef Desserts. “I really think it has a lot to do with pop culture.”
Becoming a Pantry Staple
We have no doubt pumpkin spice has been on our collective flavor radars for some time. While it’s difficult to pinpoint the first time pumpkin spice ingredients were blended together, we do know that “pumpkin pie spice” was available in 1934 courtesy of the American spice company McCormick & Company, Inc. The spicy-sweet flavor of cinnamon and ginger became a pantry staple, helping home cooks craft the traditional Thanksgiving pie dessert.
More recently, Starbucks can claim getting their ubiquitous pumpkin spice flavor on everyone’s tongue, literally, with their pumpkin spice latte (PSL). According to the coffee chain’s website, PSL was born on the seventh floor of its Seattle HQ back in 2003. There, Starbucks “Liquid Lab” researchers sampled forkfuls of pumpkin pie, followed by sips of hot espresso, to hone the ideal PSL flavor.
Pumpkin spice even made it into the dictionary. Merriam-Webster officially added pumpkin spice to the dictionary in 2022, describing it as “a mixture of usually cinnamon, nutmeg, ginger, cloves and often allspice that is commonly used in pumpkin pie.”
Working With Pumpkin Spice
So when Chef Player observes that pumpkin spice has permeated pop culture, he’s right on target. The Maryland-based pastry pro incorporates the popular flavor in several of his recipes, including pumpkin spice cheesecake, cookies, shortbread and creme brûlée.
The Food Network contestant veteran shares that he often adds the pumpkin spice blend when he’s “creaming” ingredients like butter, sugar, eggs and flour to allow the spice to permeate the recipe better.
“Another trick is to add a little citrus to the pumpkin spice,” he shares. “I would do maybe a teaspoon of orange zest—that intensifies the flavor and gives it another dimension and also another layer of flavor for me.”
RECIPE: Basque Cheesecake
Mixing Up a Pumpkin Spice Blend
Chef Player also shares that he likes to mix up his own batch of pumpkin spice blend. “I put cardamon in my pumpkin spice blend because I think [the classic blend] needed a little more warmth and depth in terms of flavor. I also added a little more cinnamon and a little more ginger,” he details.
The executive chef will keep a shaker of this pumpkin spice blend handy to flavor recipes, like his pumpkin spice cheesecake. He shared the recipe below:
SugaChef Pumpkin Spice Blend
3 ¼ tablespoons ground cinnamon
2 ¼ teaspoons ground ginger
2 teaspoons ground nutmeg
1 ½ teaspoons ground cloves
1 teaspoon ground cardamom
Measure the ingredients in a bowl and whisk together until thoroughly combined. Store in an airtight container.
“I think my pumpkin spice blend can be used throughout the year, not just during holiday time, not just during Fall,’ shares the SugaChef founder. “You can have it as another blend on your spice rack and use it throughout the year. It’s not just a seasonal thing.”
The Ultimate Pumpkin Spice Cheesecake Recipe
Known for crafting desserts with a sophisticated twist, Chef Player shares this amazing pumpkin spice cheesecake recipe that’s sure to become a favorite on your table, no matter the season.
SugaChef’s Pumpkin Spice Cheesecake
INGREDIENTS
Graham Crust
1 cup finely ground gingersnap crumbs
1/2 cup graham cracker crumbs
1/2 teaspoon ground ginger
1/4 cup granulated sugar
5 tablespoons unsalted butter, melted
Pumpkin Spice Cheesecake Filling
1 15-ounce can 100% pumpkin
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground pumpkin pie spice
1/2 teaspoon salt
1 1/2 pounds (three 8-ounce packages) cream cheese, room temperature
2 tablespoons of pure vanilla extract or vanilla bean paste
1 cup heavy cream, cold
5 large eggs, room temperature
PREPARATION
Crust
- Preheat oven to 325 F degrees. Wrap a 9-inch springform pan twice with aluminum foil. Wrap the foil all the way up the sides so that water cannot seep in from the water bath.
- Spray pan with non-stick spray.
- Pulse cookie crumbs, sugar and ground ginger.
- Add melted butter and pulse just until thoroughly combined.
- Pour the moistened crumbs into the prepared pan, and using a measuring cup, press crumbs into an even layer.
- Bake until set and lightly browned, about 15 minutes. Remove from the oven and allow the crust to cool completely.
Pumpkin Spice Filling
1. In a small, heavy saucepan, stir together pumpkin, sugar and spices.
2. Heat over a medium flame until it’s thickened, shiny and bronzy in color.
3. Reduce heat and cook for another five minutes. Pour into a small bowl and set aside.
4. Place softened cream cheese into mixer or food processor and blend/process for about a minute or so.
5. Scrape the bowl, then add vanilla, pumpkin mixture and cream; blend/process well. Add the eggs and process for about five seconds or just until incorporated (do not over mix).
6. Set the cake pan in a large roasting pan. Pour batter into the cooled crust.
The Pumpkin Spice Cheesecake
1. Pour enough boiling water into roasting pan to come about halfway up the sides of the cake pan.
2. Bake until cheesecake is just set, about 1-1/2 hours. If it jiggles, it’s not done.
3. Carefully remove the roasting pan from the oven and set on a wire rack.
4. Use a paring knife to loosen the cake from the sides of the pan.
5. Cool until the water is just warm, about 45 minutes.
6. Remove the cake pan from the water bath, discard the foil and set on a wire rack.
7. Continue to cool at room temperature until completely cooled.
8. Cover with plastic wrap and refrigerate overnight.
9. Remove the outer ring from the springform pan. Slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter.
10. If there is condensation on the top of the cheesecake, blot it gently with a paper towel.
11. Let the cheesecake stand at room temperature for about 30 minutes, then cut into wedges.
Tip: Clean your knife with hot water between cuts to get a nice, even slice each time.
So whether you enjoy the heartwarming pumpkin spice flavor while sipping your coffee—or while taking a bite of a creamy pumpkin spice cheesecake—know that this classic flavor deserves a place in your recipes all year long.
For more about Chef Padua Player visit the SugaChef website and follow him on social media. Chef Player is currently working on a new cookbook but until its release, check out a great Kwanzaa cookie recipe with design partner Riche Holmes Grant, featured in “Better Homes & Gardens Christmas Cookies” available where cookbooks are sold.
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