Pumpkin Cheesecake With Walnut And Rolled Oat Crust Recipes

PUMPKIN CHEESECAKE WITH WALNUT AND ROLLED OAT CRUST

Pumpkin Cheesecake With Walnut and Rolled Oat Crust image

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!!

Provided by Chef mariajane

Categories Cheesecake

Time 2h

Yield 12-16 serving(s)

Number Of Ingredients 15

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

Steps:

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.
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).

Nutrition Facts : Calories 517.3, Fat 38.4, SaturatedFat 17.6, Cholesterol 160.8, Sodium 274.7, Carbohydrate 36.1, Fiber 0.9, Sugar 23.9, Protein 9.1

PUMPKIN CHEESECAKE IN NUT CRUST

Pumpkin Cheesecake In Nut Crust image

Some cheesecakes are the culinary equivalent of a punch in the gut: too sweet, too heavy, too filling. This one, first published in The Times in 1984, is delightfully different. It's lightly-sweet, slightly tangy and gently laced with spiced pumpkin flavor. The texture is surprisingly airy. Serve slices with a dollop of whipped cream or créme fraîche. Don't skip the part of the recipe that calls for allowing it to cool in the oven overnight; it promises a crack-free, glossy top.

Provided by Marian Burros

Categories cakes, dessert

Time 9h30m

Yield 12 to 16 servings

Number Of Ingredients 19

Ingredients

2 cups ground pecans
2 tablespoons brown sugar
1 egg white, beaten until frothy
1 teaspoon powdered ginger
1 teaspoon finely grated lemon rind
4 eggs
3 egg yolks
2 1/2 pounds cream cheese, softened
3/4 cup firmly packed dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground allspice
2 1/2 teaspoons freshly grated lemon rind
1 1/2 tablespoons cornstarch (or use 3 tablespoons flour)
1 cup heavy cream
1 tablespoon vanilla extract
1 pound pumpkin puree, fresh or canned
Coarsely grated lemon rind for garnish

Steps:

For the crust, mix nuts with sugar, egg white, ginger and rind just until mixture is bound together. Press into bottom and a little up the sides of 10-inch spring-form pan.
For the filling, lightly beat eggs and yolks; add softened cream cheese and sugar and beat until thoroughly mixed.
Beat in cinnamon, nutmeg, ginger, allspice, lemon rind and cornstarch or flour. Beat in cream, vanilla and pumpkin.
Pour into nut crust. Place pan of hot water in bottom of oven to keep cake from cracking. Bake at 400 degrees for 20 minutes. Reduce heat to 275 degrees and bake 50 to 60 minutes longer. When done, the cheesecake will look set, but the center might still be jiggly. It will set as it cools.
Turn off heat and allow cake to cool in oven overnight, about eight hours. Then chill.
Remove spring-form before serving and decorate cake with coarsely grated rind.

Nutrition Facts : @context http, Calories 531, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 46 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 330 milligrams, Sugar 18 grams, TransFat 0 grams

PUMPKIN WALNUT CHEESECAKE

Pumpkin Walnut Cheesecake image

I got this recipe from a friend and it is to die for. If your into very rich tasting cheesecake, then this recipe is for you. Enjoy.

Provided by Valeree Dunbar

Categories Cakes

Time 2h5m

Number Of Ingredients 16

Ingredients

2 c honey & nut oat cereal
1/2 c walnuts
1 stick butter
1/2 c sugar
4- 8oz. pkg cream cheese softened in microwave
1/3 c sugar
1 c light brown sugar packed
5 jumbo eggs
1-16oz can(s) pumpkin
2 tsp pumpkin pie spice
1/2 c heavy cream
3 Tbsp corn starch
1 stick butter softened but not melted
1 c brown sugar firmly packed
1 c walnuts
1 10 inch springform pan

Steps:

1. Crust: Melt 1 stick butter in microwave. Crush cereal and 1/2 cup walnuts in small food grinder/processor. Place ingredients in bowl and add 1/2 cup sugar. Mix well. Pat into bottom and sides of springform pan.
2. Cake: Beat cream cheese with mixer until light. Add 1/3 cup sugar and beat again. add 1 cup brown sugar, add eggs one at a time and beat after each addition. Add canned pumpkin, pumpkin spice, heavy cream and corn starch. Mix well.
3. Pour into springform pan and bake at 325 degrees for 1 hour 35 minutes or until firm around edges and still soft in the middle. Cake will continue to cook.
4. Topping: Combine 1 stick butter and 1 cup brown sugar. Add 1 cup walnuts. Mixture will be crumbly. Sprinkle over cake and refrigerate overnight.

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