Pumpkin Cheesecake Oatmeal Bake

Instructions

Preheat oven to 350 °F. Lightly butter a 9 x 9" baking dish.
In a large bowl, combine the oats (2 ¼ cups), brown sugar (⅔ cup), baking powder (½ tsp), pumpkin pie spice (1 tsp), and salt (¼ tsp).
In a seperate bowl, mix the egg (1), pumpkin puree (1 cup), half & half (1 ¼ cups), butter (⅓ cup), and vanilla paste (1 Tbsp) until combined.
Stir wet ingredients into the dry, mixing until fully combined. Allow the batter to rest for 15 minutes so the rolled oats can start absorbing the liquid.
While the batter rests, prepare the Cheesecake Swirl mixture. In the bowl of a stand mixer add the softened cream cheese, maple syrup, salt, and half & half.
Mix on medium speed until fully incorporated and smooth, approximately 3 minutes. Taste and adjust the sweetness if needed.
You want the mixture to be smooth and somewhat spreadable. Increase the half & half, if needed.
After the batter has rested for 15 minutes, spoon the batter into the prepared baking dish. Dollop the cheesecake mixture and using a butter knife or spatula, gently swirl it through the oatmeal.
Bake 35-40 minutes, until the edges are lightly golden and the center is set. Cool slightly before serving. Scatter the pecans over top and serve.
Add a drizzle of heavy cream to make it extra decadent when serving.