Pumpkin Cheesecake With Walnut and Rolled Oat Crust |
|
 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 16 |
|
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!! Ingredients:
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 |
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 |
Directions:
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 450°F.
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).
|
|