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Mccall's, october 1997 pumpkin cheesecake recipe


 over 1 year ago

McCalls Cooking School

Pumpkin Cake

•4 large eggs

•2 cups sifted all-purpose flour (sift before measuring)

•2 teaspoons baking soda

•2 teaspoons ground cinnamon

•1 teaspoon ground cloves

•½ teaspoon ground ginger

•½ teaspoon salt

•¼ teaspoon ground nutmeg

•2 cups granulated sugar

•1 pound pureed pumpkin

•1 cup vegetable oil

Cream Cheese Frosting

•6 ounces cream cheese, softened

•1 tablespoon vanilla extract

•3 cups confectioners’ sugar

Pumpkin Cake: Place eggs in the large bowl; cover and let stand 30 minutes until eggs warm to room temperature. Reheat oven to 350 degrees Fahrenheit. Meanwhile, sift flour with baking soda, cinnamon, cloves, ginger, salt and nutmeg.

With electric mixer at high speed, beat eggs thoroughly. Add granulated sugar and continue to beat until the eggs are light yellow in color and the mixture is light and fluffy. Gradually add the pumpkin and the oil, beating well after each addition to blend thoroughly.

With the electric mixer at low speed, beat in flour mixture several spoonfuls at a time, beating only until flour is moistened. Pour into ungreased 10-inch tube pan without removable bottom. Bake 1 hour or until surface springs back when gently pressed with fingertips.

Remove cake from oven and cool completely in pan on wire rack. Meanwhile, prepare cream cheese frosting: In small bowl, at medium speed, beat cream cheese with vanilla until smooth and soft. Gradually add confectioners’ sugar, beating until light and fluffy.

Using a long, narrow metal spatula, carefully loosen cake from pan; remove. Place on cake plate and frost top and side with cream cheese frosting. Use the tip of the spatula to swirl the frosting toward the center of the plate.

For decoration, place walnut or pecan halves around the top edge of the cake, or press chopped walnuts or pecans into the sides of the cake. Serve cake immediately or store tightly covered in the refrigerator. Remove from refrigerator about 30 minutes prior to serving. Makes 12 servings.

Pumpkin Cheesecake

prep time: 20 minutes cook time: 1 hour total time: 1 hour 20 minutes .

Serves 12

Adapted from McCall’s, October 1997


Crust:Cooking Spray

1 3/4 cups chocolate wafer-cookie crumbs

1/4 cup (1/2 stick) unsalted butter, melted

Filling:1 (15 oz) can solid-pack pumpkin

3 large eggs

1/2 cup packed light-brown sugar

1 Tbsp vanilla extract

1 1/2 tsp pumpkin pie spice

3 (8 oz) pkg cream cheese, softened

3/4 cup granulated sugar

2 Tbsp cornstarch

Topping:1 (16 oz) container sour cream

3 Tbsp granulated sugar

2 tsp vanilla extract



With cooking spray, lightly coat 10-inch spring-form pan. In bowl, mix crumbs and butter. Press onto bottom and 1/2 inch up sides of pan. Place in freezer. Preheat oven to 350?F.


In bowl, whisk pumpkin, eggs, brown sugar, vanilla, and pumpkin-pie spice until smooth. In large bowl with electric mixer on medium-high speed, beat cream cheese 1 to 2 minutes until fluffy. Gradually beat in granulated sugar, then cornstarch, until smooth. With mixer on medium, beat in pumpkin mixture. Pour into chilled crust. Bake 1 hour, until center is almost set but still slightly jiggly; leave oven on. Let cake cool in pan on rack 5 minutes.


In bowl, whisk all ingredients until smooth. Spread over cake; bake 6 more minutes. Let cool in pan on rack. Refrigerate overnight or up to 3 days.

To Serve:

Run thin blade of knife around edges of cake; remove pan sides. Transfer to serving plate.

Source: Keri
Adapted from McCall's, October 1997 Pumpkin Cheesecake Recipe from Keri

McCall's Cookbook Collection ...


Prep Time: 25 Minutes

1-1/4 cups Sunshine Graham Cracker Crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8-oz.) packages cream cheese, softened
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (16-oz.) can pumpkin
3 eggs
3/4 cup pure maple syrup
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Maple Walnut Raisin Glaze (recipe follows)

1. Heat oven to 300°. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.

2. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.

3. Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill.

MAPLE WALNUT RAISIN GLAZE: Combine 2 tablespoons water and 4 teaspoons cornstarch. In small saucepan, melt 2 tablespoons butter or margarine. Add remaining 1/2 cup maple syrup and cornstarch mixture; cook and stir until slightly thickened. Add 1/2 cup chopped Diamond Walnuts and 1/2 cup Sun-Maid Raisins. Cool slightly. Spoon over cheesecake.

Makes one 9-inch cheesecake.