The Story Behind Pumpkin Cheesecake

The Story Behind Pumpkin Cheesecake

September has arrived.  The kids are back in school, football season has started and the cooler nighttime temperatures mean sweater season is almost here.  It also means it’s pumpkin spice season at Baskin-Robbins with the return of a seasonal favorite, Pumpkin Cheesecake.  This sweet spin on a classic looks like fall and tastes like heaven, combining pumpkin and cheesecake flavored ice creams with a delicious cinnamon cream cheese ribbon.  We’ve even included ginger snap cookie pieces, adding the perfect blend of molasses, ginger and nutmeg to turn this flavor from delicious to inspiring.  Pumpkin Cheesecake will help you get over your end-of-summer blues and remind you of the joys of fall like hot cider, hay rides, apple picking and the leaves changing colors.  Try Pumpkin Cheesecake in a warm, freshly-baked waffle cone or ask for a it in a Cappuccino Blast for a fall twist to your favorite coffee-based frozen treat

If you are a Pumpkin Spice aficionado, you may have tried this flavor before, as it was our Flavor of the Month in the U.S. in 2014 and 2016. To get the inside scoop on what makes this returning fan favorite flavor so special, I met with Nicole McKinnell, Associate Research and Development Technologist in the Baskin-Robbins test kitchen. “We took a lot of time, trial and error in getting just the right cinnamon cream cheese ribbon to complement the pumpkin and cheesecake ice creams. We think this flavor is special because it brings together our authentic cheesecake flavor that our fans know and love, with a really great Pumpkin Spice blend, making it one of our seasonal gems”, said Nicole.

All month long, guests can enjoy this Flavor of the Month in a Cappuccino Blast, for just $2.99 for a small. If you have never tried a Cappuccino Blast, stop by your local Baskin-Robbins on Sunday, September 8 from 3:00 p.m. to 7:00 p.m. for a free sample*.

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*At participating stores