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!!
Provided by Chef mariajane
Categories Cheesecake
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Fold in pumpkin. Pour mixture into prepared crust. Bake 10 minutes. Lower heat to 225F and bake for 1 hour and 40 minutes.
- 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).
Nutrition Facts : Calories 517.3, Fat 38.4, SaturatedFat 17.6, Cholesterol 160.8, Sodium 274.7, Carbohydrate 36.1, Fiber 0.9, Sugar 23.9, Protein 9.1
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