Pumpkin Cheesecake With Walnut And Rolled Oat Crust Recipe

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

Servings: persons

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

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 450u00b0F.
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).

1423

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

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

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.

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

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