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Pumpkin Cheesecake with Walnut and Rolled Oat Crust

CRUST
1/2 cup shortening
3 tsp water
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 cup packed brown sugar
1 cup all purpose flour
1/4 cup quick oats
1/4 cup finely chopped walnuts

FILLING
4 (8 oz.) packages (2 lbs. total) cream cheese, at room temperature
1 cup granulated sugar
3 Tbsp all purpose flour
1/2 tsp nutmeg
1/2 tsp cinnamon
5 large eggs, at room temperature
8 oz pumpkin pie filling

CRUST

HEAT oven to 325° F. Lightly spray 9-inch springform pan with no-stick cooking spray.

CREAM together shortening, water, cinnamon, nutmeg, and brown sugar. Slowly add flour, oats, and walnuts. Mix well.

PRESS mixture into the bottom and one inch up the sides of pan. Bake 10 minutes. Cool on wire rack.

FILLING

HEAT oven to 450° F.

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.

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.

TURN oven off, slightly opening oven door to allow cheesecake to cool to room temperature. Refrigerate cheesecake overnight (or at least 4 hours).

Serves: 10

pillsbury