How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pumpkin Cheesecake With Walnut And Rolled Oat Crust?

You need 17 ingredients. The key ingredients include: CRUST, 1/2 cup Crisco shortening, 1 tablespoon water, 1/2 teaspoon ground cinnamon, and more.

Is Pumpkin Cheesecake With Walnut And Rolled Oat Crust suitable as baking & desserts?

Yes, Pumpkin Cheesecake With Walnut And Rolled Oat Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Pumpkin Cheesecake With Walnut And Rolled Oat Crust?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake With Walnut And Rolled Oat Crust

Name: Pumpkin Cheesecake With Walnut And Rolled Oat Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Bake this irresistible Pumpkin Cheesecake With Walnut And Rolled Oat Crust at home. Made with shortening, water, ground cinnamon and ground nutmeg. Easy…

This Pumpkin Cheesecake With Walnut And Rolled Oat Crust relies on simple, everyday ingredients such as crust, crisco shortening, water and ground cinnamon. It comes together quickly and makes 4 servings, at about 1423 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Pumpkin Cheesecake With Walnut And Rolled Oat Crust delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

1423

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Pumpkin Cheesecake With Walnut And Rolled Oat Crust

Tips for the best results

Variations & substitutions

My Personal Notes

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