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
  • eggs, at room temperature
  • 5
  • + 57 more ingredients
    • 5
    • ½ teaspoon
    • 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 cup pumpkin puree or 1 cup
    • eggs, at room temperature
    • ground cinnamon
    • ground cinnamon

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...

View full recipe at SpringPad

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