Pumpkin Cheesecake With Walnut and Rolled Oat Crust

Here's a fabulous dessert to make for festive gatherings this fall! The filling is a combination of New York style cheesecake and pumpkin pie. The crust features rolled oats and finely chopped walnuts. Simply spiced with cinnamon and nutmeg, altogether, it's divine!!

• Ready In: 2 hrs
• Serves: 12-16

Ingredients

• CRUST

• 1⁄2 cup Crisco shortening
• 1  tablespoon water
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 cup brown sugar
• 1  cup all-purpose flour
• 1⁄4 cup rolled oats
• 1⁄4 cup  finely chopped walnuts

• FILLING

• 2  lbs cream cheese, at room temperature
• 1  cup granulated sugar
• 3  tablespoons all-purpose flour
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon ground cinnamon
• 5  eggs, at room temperature
• 1  cup pumpkin puree or 1  cup pumpkin pie filling

Directions

1. CRUST: In a mixing bowl, cream together shortening, water, cinnamon, nutmeg and brown sugar, Slowly add flour, oats and walnuts. Press mixture into the bottom and 1-inch up the sides of a greased 9-inch springform pan,. Bake in a preheated 325F oven for 10 minutes. Cool on a wire rack. Increase oven temperature to 450°F.
2. FILLING: In a large mixing bowl, beat together cream cheese and sugar until fully combined. Add flour, nutmeg and cinnamon and combined. Add eggs one at a time, mixing just to incorporated each egg. Do not overmix.
3. Fold in pumpkin. Pour mixture into prepared crust. Bake 10 minutes. Lower heat to 225F and bake for 1 hour and 40 minutes.
4. Turn oven off, slightly opening door to allow for cheesecake to cool to room temperature. Refrigerate overnight or at least 4 hours. (Cheesecake may crack).