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: nonstick cooking spray; ½ cup butter flavor shortening or ½ cup butter-flavor Crisco stick; 3 teaspoons water; ½ teaspoon ground cinnamon; ½ teaspoon nutmeg; ¼ cup brown sugar (packed); 1 cup all-purpose flour; ¼ cup quick oats; ¼ cup walnuts (finely chopped); 4 (8 ounce) packages cream cheese, at room temperature; 1 cup granulated sugar; 3 tablespoons all-purpose flour; ½ teaspoon nutmeg; ½ teaspoon cinnamon; 5 large eggs, at room temperature; 8 ounces pumpkin pie filling

Servings: persons

nonstick cooking spray
½ cup butter flavor shortening or ½ cup butter-flavor Crisco stick
3 teaspoons water
½ teaspoon ground cinnamon
½ teaspoon nutmeg
¼ cup brown sugar (packed)
1 cup all-purpose flour
¼ cup quick oats
¼ cup walnuts (finely chopped)
4 (8 ounce) packages cream cheese, at room temperature
1 cup granulated sugar
3 tablespoons all-purpose flour
½ teaspoon nutmeg
½ teaspoon cinnamon
5 large eggs, at room temperature
8 ounces pumpkin pie filling

1
CRUST.
2
1.
3
HEAT oven to 325 degrees F. Lightly spray 9-inch springform pan with no-stick cooking spray.
4
2.
5
CREAM together shortening, water, cinnamon, nutmeg, and brown sugar.
6
Slowly add flour, oats, and walnuts.
7
Mix well.
8
3.
9
PRESS mixture into the bottom and one inch up the sides of pan.
10
Bake 10 minutes.
11
Cool on wire rack.
12
FILLING.
13
1.
14
HEAT oven to 450 degrees F.
15
2.
16
BEAT together cream cheese and sugar until fully combined.
17
Add flour, nutmeg, and cinnamon.
18
Mix.
19
Add eggs one at a time, mixing just enough to incorporate each egg.
20
Do not over mix.
21
3.
22
FOLD in pumpkin pie filling.
23
Pour mixture into prepared crust.
24
Bake 10 minutes.
25
Lower temperature to 225F and bake an additional 1 hour and 40 minutes.
26
4.
27
TURN oven off, slightly opening oven door to allow cheesecake to cool to room temperature.
28
Refrigerate cheesecake overnight (or at least 4 hours).

1193

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: nonstick cooking spray, ½ cup butter flavor shortening or ½ cup butter-flavor Crisco stick, 3 teaspoons water, ½ 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.

That's it — enjoy your meal!