Recipe: Pumpkin Patch Dessert

PUMPKIN PATCH DESSERT
Source: Sacagawea Cookbook by Teri Evenson, Lauren Lesmeister, Jeff Evenson

CRUST:
1 cup old-fashioned rolled oats
3/4 cup white sugar
1/2 cup butter
3/4 cup sifted flour
1/4 cup coarsely chopped hazelnuts
FILLING:
2 8-ounce packages cream cheese, softened
1/3 cup brown sugar, firmly packed
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs, beaten
1/2 cup maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
1 15-ounce can pumpkin
1 Tablespoon sifted flour

Preheat oven to 350 degrees F.

Place oatmeal in blender and coarsely grind.

In a large mixing bowl, blend butter and white sugar until smooth. Add oatmeal, flour and nuts. Stir until crumbly.

Press into an 8 1/2x11-inch pan and bake 18 minutes.

In a medium sized bowl, combine cream cheese and brown sugar. Add vanilla and salt. Stir in eggs, a little at a time. Add remaining ingredients and mix well.

Pour into baked crust and bake an additional 45 minutes or until knife inserted in center comes out clean.

Top with whipped cream, if desired.

Servings: 12