Pumpkin Cheesecake With Walnut and Rolled Oat Crust

Submitted by Chris J.

"This is a recipe from Pillsbury that I have never tried. It sounds delicious! My husband is a huge pumpkin cheesecake fan, so I wanted to post this recipe so that I don't lose it!"

 

• Ready In: 2hrs 30mins
• Ingredients: 16
• Yields: 1 cheesecake
• Serves: 10

ingredients

• nonstick cooking spray

• CRUST

• 118.29 ml butter flavor shortening or 118.29 ml butter-flavor Crisco stick
• 14.78 ml water
• 2.46 ml ground cinnamon
• 2.46 ml nutmeg
• 59.14 ml brown sugar (packed)
• 236.59 ml all-purpose flour
• 59.14 ml quick oats
• 59.14 ml walnuts (finely chopped)

• FILLING

• 4 (907.18 g) package cream cheese, at room temperature
• 236.59 ml granulated sugar
• 44.37 ml all-purpose flour
• 2.46 ml nutmeg
• 2.46 ml cinnamon
• 5 large eggs, at room temperature
• 226.79 g pumpkin pie filling

directions

1. CRUST.
2. 1. HEAT oven to 325ºF. Lightly spray 9-inch springform pan with no-stick cooking spray.
3. 2. CREAM together shortening, water, cinnamon, nutmeg, and brown sugar. Slowly add flour, oats, and walnuts. Mix well.
4. 3. PRESS mixture into the bottom and one inch up the sides of pan. Bake 10 minutes. Cool on wire rack.
5. FILLING.
6. 1. HEAT oven to 450ºF.
7. 2. BEAT together cream cheese and sugar until fully combined. Add flour, nutmeg, and cinnamon. Mix. Add eggs one at a time, mixing just enough to incorporate each egg. Do not over mix.
8. 3. FOLD in pumpkin pie filling. Pour mixture into prepared crust. Bake 10 minutes. Lower temperature to 225°F and bake an additional 1 hour and 40 minutes.
9. 4. TURN oven off, slightly opening oven door to allow cheesecake to cool to room temperature. Refrigerate cheesecake overnight (or at least 4 hours).