Pumpkin Cheesecake with Walnut & Rolled Oat Crust

Yield: one cheesecake

Ingredients:

CRUST
1/2 cup Crisco® Butter Shortening
1/4 cup packed brown sugar
1/4 cup quick oats
1/4 cup finely chopped walnuts
3 teaspoons water
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup Pillsbury BEST® All Purpose Flour

FILLING
2 lbs. cream cheese (4 8-oz pkgs)
8 oz. pumpkin pie filling
1 cup sugar
5 eggs
3 tablespoons Pillsbury BEST® All Purpose Flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Preparation Directions

CRUST
1. Cream Crisco, water, cinnamon, nutmeg, and brown sugar. Slowly add flour, oats, and walnuts. Mix well. Lightly spray 9 inch spring form pan with Crisco cooking spray.

2. Press mixture into the bottom and one inch up the sides of pan. Bake at 325 for 10 minutes. Cool on wire rack.

FILLING
1. Beat room temperature cream cheese and sugar until fully combined. Add flour, nutmeg, and cinnamon. Mix. Add room temperature eggs one at a time mixing just enough to incorporate each egg. Do not over mix.

2. Fold in pumpkin pie filling. Pour mixture into prepared crust and bake at 450°F for 10 minutes. Lower temperature to 225°F and bake for 1 hour and 40 minutes.

3. Turn oven off, slightly open oven door and allow to cool to room temperature. Refrigerate overnight (or at least 4 hours).