October 21, 2016 is National Pumpkin Cheesecake Day.

As it seems, the deciders (Who are they? Where are these meetings happening? Is there a committee? We want answers.) of our national daily holidays have a sweet tooth! October seen some of the most mouth-watering dates, ranging from frappe day to dessert day to chocolate cupcake day. It’s time to autumn-ize this delicious trend! PSL, eat your heart out– there’s a new sheriff in town.

The classy cheesecake in tandem with the ever-so trendy pumpkin spice flavor equates to a dessert perfect for the fall season. But, the pumpkin spice flavor that we all can’t help but associate with Ugg boots, cable knit sweaters, and crunching leaves predates any established Starbuck’s coffeeshop (though Starbucks can claim responsibility for mobilizing international recognition of pumpkin spice after the famous latte’s introduction in 2003). As early as the 1790s, cookbooks in history shared a traditional spice mix identical to our beloved pumpkin spice, containing cinnamon, ginger, nutmeg, and clove. The spice-selling McCormick and Co., though not yet crowding the local Sunset with its little plastic containers full of herbs and flavors, was advertising its own “Pumpkin Spice” by 1934.

Long before its pumpkin-spice pairing, cheesecake had already made its mark in the Dessert Hall of Fame. Its earliest ancestry can be traced to Greece even prior to the arrival of Roman conquerors, mentioned in Greek physician Aegimus’ book on the art of cheesecake-making (though English chef Heston Blumenthal’s Formes of Cury, published in 1390, argued that cheesecake’s birthplace was instead England).

Regardless of where the roots of pumpkin spice and cheesecake lay, we can be thankful today that at some special point in history, the universe allowed for the two to cross paths.

It’s Friday, and it’s National Pumpkin Cheesecake Day– what’s not to love? Observe this holiday with one of three (one, two, three!) delicious pumpkin cheesecake recipes. Happy baking!