Pumpkin Cheesecake Oatmeal Bake
Recipe by: Barbara Martinez
Our Recipe Books•
Sep 1, 2025
This Pumpkin Cheesecake Oatmeal Bake was first inspired by Jessica Merchant of How Sweet Eats, but over time it’s taken on a life of its own in my kitchen. I’ve amped up the cheesecake swirl (because who doesn’t want more cheesecake?) and loaded it with toasted pecans for added crunch and nutty flavor. The result is cozy pumpkin spice, creamy oats, and a maple-sweetened swirl that makes breakfast feel just a little indulgent—perfect for busy mornings or a fall brunch table.
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Ingredients (16)
Ingredients (16)
Pumpkin Oatmeal Base
Cheesecake Swirl
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.
Notes
Notes
Storage & Reheating
Fridge - store covered for up to 5 days.
Freezer- wrap individual portions and freeze for up to 2 months.
Reheat - microwave 30-60 seconds or oven at 325 degrees for 10-15 minutes until heated through. Add milk or cream before reheating to avoid it drying out.
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