Prep Time 30m
Cook Time 120m
Ready Time 390m
Yield 10 servings

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 3 teaspoons water
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup packed brown sugar
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1/4 cup quick oats
  • 1/4 cup finely chopped walnuts
  • 4 (8 oz.) packages (2 lbs.) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 3 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 5 large eggs, at room temperature
  • 8 ounces pumpkin pie filling
Preparation Directions
  • Step 1Heat oven to 325ºF. Lightly spray 9-inch springform pan with no-stick cooking spray.
  • Step 2Cream together shortening, water, cinnamon, nutmeg, and brown sugar. Slowly add flour, oats, and walnuts. Mix well.
  • Step 3Press mixture into the bottom and one inch up the sides of pan. Bake 10 minutes. Cool on wire rack.
  • Step 1Heat oven to 450ºF.
  • Step 2Beat 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.
  • Step 3Fold 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.
  • Step 4Turn 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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