Description
Warm oats scented with cinnamon and allspice mingle with creamy cheesecake ribbons, emerging from the oven soft and golden. A cozy one-bowl bake dusted with pumpkin aroma—perfect for crisp mornings craving a sweet, spiced embrace.
Ingredients
- 1/2 cup rolled oats
- 1/4 teaspoon baking powder
- 1/4 teaspoon pumpkin pie spice
- pinch salt
- 2 tablespoons brown sugar
- 3 tablespoons pumpkin puree
- 1 egg
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 2 ounces cream cheese softened
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 350°F and lightly grease a ramekin or small baking dish.
- In a bowl, whisk together the oats, baking powder, pumpkin pie spice, salt, and brown sugar.
- Add the pumpkin puree, egg, milk, and vanilla extract to the dry ingredients and stir until well combined.
- In a separate small bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
- Pour half of the oat mixture into the prepared ramekin, then dollop half of the cheesecake mixture on top.
- Spoon the remaining oat mixture over the cheesecake layer, then add the remaining cheesecake mixture and swirl gently with a knife.
- Bake for 20 to 25 minutes or until the oats are set and the top is lightly golden.
- Let cool for about 5 minutes before serving; garnish with whipped cream or chopped pecans if desired.
Notes
- You can bake this recipe in a larger dish for multiple servings; increase baking time by 5 to 10 minutes.
- For extra sweetness, drizzle with maple syrup or honey right before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Feel free to adjust the pumpkin pie spice level to suit your taste.