Pumpkin Cheesecake With Walnut And Rolled Oat Crust - cooking recipe

Ingredients

CRUST
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
FILLING
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

Preparation

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\u00b0F.
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).