Pumpkin Cheesecake With Walnut and Rolled Oat Crust

• nonstick cooking spray
• 12 cup butter flavor shortening or 12 cup butter-flavor Crisco stick
• 3 teaspoons water
• 12 teaspoon ground cinnamon
• 12 teaspoon nutmeg
• 14 cup brown sugar (packed)
• 1 cup all-purpose flour
• 14 cup quick oats
• 14 cup walnuts (finely chopped)
• 4 (8 ounce) packages cream cheese, at room temperature
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 12 teaspoon nutmeg
• 12 teaspoon cinnamon
• 5 large eggs, at room temperature
• 8 ounces pumpkin pie filling

1. CRUST.
2. 1.
3. HEAT oven to 325 degrees F. Lightly spray 9-inch springform pan with no-stick cooking spray.
4. 2.
5. CREAM together shortening, water, cinnamon, nutmeg, and brown sugar.
6. Slowly add flour, oats, and walnuts.
7. Mix well.
8. 3.
9. PRESS mixture into the bottom and one inch up the sides of pan.
10. Bake 10 minutes.
11. Cool on wire rack.
12. FILLING.
13. 1.
14. HEAT oven to 450 degrees F.
15. 2.
16. BEAT together cream cheese and sugar until fully combined.
17. Add flour, nutmeg, and cinnamon.
18. Mix.
19. Add eggs one at a time, mixing just enough to incorporate each egg.
20. Do not over mix.
21. 3.
22. FOLD in pumpkin pie filling.
23. Pour mixture into prepared crust.
24. Bake 10 minutes.
25. Lower temperature to 225F and bake an additional 1 hour and 40 minutes.
26. 4.
27. TURN oven off, slightly opening oven door to allow cheesecake to cool to room temperature.
28. Refrigerate cheesecake overnight (or at least 4 hours).

nonstick cooking spray, butter flavor, water, ground cinnamon, nutmeg, brown sugar, flour, oats, walnuts, cream cheese, sugar, allpurpose, nutmeg, cinnamon, eggs, pumpkin pie filling

Taken from www.food.com/recipe/pumpkin-cheesecake-with-walnut-and-rolled-oat-crust-337039 (may not work)