Pumpkin Cheesecake With Walnut and Rolled Oat Crust
- Ready In:
- 2hrs 30mins
- Ingredients:
- 16
- Yields:
-
1 cheesecake
- Serves:
- 10
ingredients
- nonstick cooking spray
-
CRUST
- 1⁄2 cup butter flavor shortening or 1/2 cup butter-flavor Crisco stick
- 3 teaspoons water
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 cup brown sugar (packed)
- 1 cup all-purpose flour
- 1⁄4 cup quick oats
- 1⁄4 cup walnuts (finely chopped)
-
FILLING
- 4 (8 ounce) packages cream cheese, at room temperature
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 5 large eggs, at room temperature
- 8 ounces pumpkin pie filling
directions
- CRUST.
- 1. HEAT oven to 325ºF. Lightly spray 9-inch springform pan with no-stick cooking spray.
- 2. CREAM together shortening, water, cinnamon, nutmeg, and brown sugar. Slowly add flour, oats, and walnuts. Mix well.
- 3. PRESS mixture into the bottom and one inch up the sides of pan. Bake 10 minutes. Cool on wire rack.
- FILLING.
- 1. HEAT oven to 450ºF.
- 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.
- 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.
- 4. TURN oven off, slightly opening oven door to allow cheesecake to cool to room temperature. Refrigerate cheesecake overnight (or at least 4 hours).
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RECIPE SUBMITTED BY
Chris J.
Greenwood, IN