Pumpkin Cheesecake With Walnut and Rolled Oat Crust

Ingredients

• pumpkin pie filling
• 1 cup
• pumpkin pie filling
• 1 cup pumpkin puree or 1 cup
• pumpkin pie filling
• 1 cup pumpkin puree or 1 cup
• eggs, at room temperature
• + 57 more ingredients
• • 5
  • eggs, at room temperature
  • 5
  • ground cinnamon
  • ½ teaspoon
  • ground cinnamon
  • ½ teaspoon
  • ground nutmeg
  • ½ teaspoon
  • ground nutmeg
  • ½ teaspoon
  • all-purpose flour
  • 3 tablespoons
  • all-purpose flour
  • 3 tablespoons
  • granulated sugar
  • 1 cup
  • granulated sugar
  • 1 cup
  • cream cheese, at room temperature
  • 2 lbs
  • cream cheese, at room temperature
  • 2 lbs
  • walnuts
  • finely chopped
  • ¼ cup
  • walnuts
  • finely chopped
  • ¼ cup
  • rolled oat
  • ¼ cup
  • rolled oat
  • ¼ cup
  • all-purpose flour
  • 1 cup
  • all-purpose flour
  • 1 cup
  • brown sugar
  • ¼ cup
  • brown sugar
  • ¼ cup
  • ground nutmeg
  • ½ teaspoon
  • ground nutmeg
  • ½ teaspoon
  • ground cinnamon
  • ½ teaspoon
  • ground cinnamon
  • ½ teaspoon
  • water
  • 1 tablespoon
  • water
  • 1 tablespoon
  • Crisco shortening
  • ½ cup
  • Crisco shortening
  • ½ cup

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...

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