Name: Baked Pumpkin Cheesecake Oatmeal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 9
Cuisine: American
Ingredients: 2/3 cup pumpkin puree (not pie filling); 1/2 cup milk; 1/3 cup plain yogurt; 1/4 cup olive oil; 1 egg; 6 tablespoons maple syrup, or to taste; 1 teaspoon vanilla extract; 1/2 teaspoon pumpkin pie spice, or to taste; 1/4 teaspoon ground cinnamon, or to taste; 1/4 teaspoon salt; 1 1/4 cups rolled oats; 1/2 teaspoon baking powder; 4 ounces full fat cream cheese, room temp; 1/4 cup plain yogurt; 2 tablespoons maple syrup, or to taste; 1 teaspoon vanilla extract; 1/2 teaspoon lemon juice; Pinch of salt

Baked Pumpkin Cheesecake Oatmeal

This baked pumpkin cheesecake oatmeal, made with pumpkin puree and warm pie spices, has a cheesecake swirl that takes it to a whole new level. Serve warm, with an extra drizzle of maple syrup.

50 min total 10 min prep 40 min cook 9 219 cal

Instructions

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1 Preheat the oven to 350 degrees F (180 degrees C). Butter a 9x9-inch square pan.
2 For oatmeal, in a large bowl, whisk together pumpkin, milk, yogurt, olive oil, egg, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt until thoroughly smooth and combined. Stir in oats and baking powder until incorporated. Pour mixture into the prepared pan.
3 For cheesecake swirl, beat cream cheese in a bowl with an electric mixer until smooth. Add in 1/4 cup yogurt, 2 tablespoons maple syrup, 1 teaspoon vanilla, lemon juice, and pinch of salt and beat until smooth and combined.
4 Place dollops of cheesecake swirl over pumpkin oatmeal. Use a butter knife to swirl cheesecake in a few times.
5 Bake in the preheated oven until oatmeal looks set, 40 to 50 minutes. Allow mixture to cool slightly before serving.