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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1938.62 Kcal (8117 kJ)
Calories from fat	918.06 Kcal
		% Daily Value*
Total Fat	102.01g	157%
Cholesterol	527.37mg	176%
Sodium	606.94mg	25%
Potassium	653.06mg	14%
Total Carbs	226.41g	75%
Sugars	128.97g	516%
Dietary Fiber	14.33g	57%
Protein	33.39g	67%
Vitamin C	4.9mg	8%
Iron	5.7mg	31%
Calcium	233.1mg	23%

Amount Per 100 g
Calories	327.73 Kcal (1372 kJ)
Calories from fat	155.2 Kcal
		% Daily Value*
Total Fat	17.24g	157%
Cholesterol	89.15mg	176%
Sodium	102.61mg	25%
Potassium	110.4mg	14%
Total Carbs	38.27g	75%
Sugars	21.8g	516%
Dietary Fiber	2.42g	57%
Protein	5.65g	67%
Vitamin C	0.8mg	8%
Iron	1mg	31%
Calcium	39.4mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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