Pumpkin Cheesecake Baked Oatmeal.
This pumpkin cheesecake baked oatmeal is an autumn dream! It’s chewy and textured, stuffed with maple mascarpone cheese and topped with toasted pecans. Tastes like absolute heaven!
Otherwise known as the best fall breakfast ever. EVER!
Oh my gosh.
I cannot say enough amazing things about these baked pumpkin cheesecake oats.
I realize they don’t look that special. And yes, I already rave about my pumpkin pie steel cut oatmeal. But this… this takes all the (oatmeal) cake. The steel cut oats are a creamy, hot bowl of pumpkin pie oats. This baked version is chewy and can be served warm, room temperature or even cold. It’s not creamy.
And I say “oatmeal cake” because I use my traditional baked oatmeal recipe for this – yes, that one! – and I’ve called it oatmeal cake for years. It is super chewy and decadent for oatmeal. And it tastes like a delicious oatmeal cake!
This is like that, but with pumpkin. And a mascarpone cheese swirl. And toasted pecans. Plus, allll the cinnamon. Maybe even a drizzle of cream.
This
is
unreal.
I need you to make it this weekend!
Baked oatmeal is one of my favorite things to make. It’s perfect for brunch, for a big family, for meal prepping for the week, pretty much anything. I love how well it reheats. You can top it with just about anything: seasonal fruit, nuts, seeds, nut butter, coconut – options are endless! It really is so customizable and delicious.
I love the texture and chew of baked oatmeal. I’ve seen many blended baked oat recipes on instagram and while they do look good, I prefer a heartier, chewy texture to my baked oatmeal. I want it to have that texture, especially when I’m making a large batch of it.
And it’s hard to believe that I haven’t made a pumpkin version yet, but here we are. So this is what I do!
I add a scoop of pumpkin to my baked oatmeal recipe along with some pumpkin spice. I am notorious for loving pumpkin but NOT loving the spice that goes along with it. So I add what I find to be minimal spice. If you love the “spice” part of pumpkin, go ahead and add an extra teaspoon or so of spice.
Then, I stir together some softened mascarpone cheese with honey. Or maple syrup. Or brown sugar! Basically, whatever sweetener you have on hand, and just a small touch of it. This makes our cheesecake flavor. You could use regular softened cream cheese too, I just love mascarpone.
I dollop the mascarpone cheese right on top of the oatmeal. When it bakes, it sinks down into the oats. It is PERFECT.
Finally, I add a little cinnamon on top. A big handful of toasted pecans. I scoop and serve, then add a little drizzle of cream. Optional of course, but really takes it over the top.
Guys, I don’t even know what to say about this right now. It looks so basic but it is so incredibly delicious. You will be blown away. It is not overly sweet. It is just right. And it could even be great for breakfast for dinner one night.
Make a batch for the week ahead and you will be in pumpkin heaven too!
Pumpkin Cheesecake Baked Oatmeal
Pumpkin Cheesecake Baked Oatmeal
Ingredients
- 2 ¼ cups quick oats
- ⅔ cup brown sugar
- ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 large egg, lightly beaten
- 1 cup pumpkin puree
- 1 cup milk, (any variety works)
- ⅓ cup canola oil (or melted butter or coconut oil)
- 2 teaspoons vanilla extract
- 8 ounces mascarpone cheese
- 1 tablespoons maple syrup
- ⅔ cup toasted pecans, coarsely chopped
- heavy cream, for serving (optional)
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x9 inch baking dish with nonstick spray.
- In a large bowl, whisk together the oats, sugar, baking powder, pumpkin spice and salt. In a smaller bowl, whisk together the eggs, pumpkin, milk, oil and vanilla extract. Add the wet ingredients to the dry and stir until combined. Pour the mixture in the dish.
- In a small bowl, stir together the mascarpone cheese and maple syrup until combined. Don’t worry if it gets thicker. Dollop the cheese all over the top of the oatmeal. Use a spatula to gently press it in and swirl it around a bit.
- Bake for 30 to 35 minutes, or until the top is golden brown and set. Remove the dish from the oven and let cool for a few minutes. Top with the toasted pecans. Scoop or slices and serve. Drizzle with cream if desired.
Did you make this recipe?
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I appreciate you so much!
This is my forever breakfast now.
27 Comments on “Pumpkin Cheesecake Baked Oatmeal.”
Made this today – so tasty and comforting! Great fall recipe. Any tips for how to store and for how long? Thank you!
Could you substitute cream cheese for the marscapone? I rarely have that on hand but cream cheese seems to always be lurking around my fridge.
yes!!
What size is the can of pumpkin?
you need 1 cup of pumpkin, so you can use either size can. i believe the smallest is 15oz
Delicious! Had some straight out of the oven and reheated again this morning for breakfast! So yummy!
It’s a bit sweet for me for breakfast (perfect for dessert) so I think next time I’d reduce the sugar to 1/2 cup and maybe reduce the oil too (though I measured with my scale instead of getting measuring spoons dirty and it may’ve been a bit extra?).
Overall something I’ll be making again! (How have I never had mascarpone??)
I’d love to to try this! Do you think I could sub cream cheese for the mascarpone, somehow? Or would gReek yogurt be a better sub?
yes you can use cream cheese!
Made this over the weekend and really enjoyed it! Didn’t have mascarpone or cream cheese, so just skipped that part and cut the sugar in half…plenty sweet! Topped with yogurt and a little bit of maple syrup!
This was delicious! I loved it! I didn’t think it was overly sweet.
I love mascarpone cheese so i looked forward for the weekend to make it and that’s today l!!! So so good🐸😋😋 perfect since I also love pumpkin, will be making this on a regular basis and I might try it with cream cheese next time just to compare. Thank you for this recipe ~ definitely a keeper
Is this something that you could prepare the night before? I imagine the oats will start to soften, so I’m not sure if that would reduce cooking time.
if you want to make the night before, i would just bake fully and then reheat! i often make it fully ahead of time for meal prep.
1 egg? Recipe instructions say “eggs”. Also for anyone looking for Mascarpone, Trader Joe’s carries it.
My new favorite fall breakfast and dessert! Thank you for the delicious recipe!
This is my second time making this and my store only had espresso mascarpone…..10/10 recommend!! I thought this couldn’t get any better but that added a little something.
Do you have to use quick oats? I only have regular rolled oats on hand. Thanks!
So good! I subbed in coconut sugar for the brown sugar and it was still decadent enough to be dessert! Definitely a keeper.
Looks like the perfect recipe for a cold November weekend morning! I’m also wondering about the use of original Oats, not quick oats? Your recipes are always so perfect for everything that I usually have on hand in the kitchen. Thank you!
Delish! We made this for my 5-year old’s birthday breakfast (made the night ahead, tried to reheat in the oven but took too long so microwaved). I halved the brown sugar and will try coconut next time. Really tasted like cheesecake!
can this be made ahead? if so, how many days would it stay good for?
Do you think I could use ricotta instead of marscapone?! I have so much ricotta leftover after making a lasagna.
i do but it may be a little grainy or watery? i have not tried.
Thanks! I tried it because I was too lazy to go to the store and it was delicious! I whipped the ricotta with honey because I ran out of maple syrup. Marscapone is definitely better but in a pinch the ricotta worked ☺️
Hi Jessica, made baked pumpkin oatmeal as my meal prep for the week. Honestly I was skeptical but this recipe hit all tastes buds. I didn’t have pumpkin pie spice mix so I use 1/4 t cinnamon, pinch each of ground allspice, clove, mace, and nutmeg. To readers, if all you have is cinnamons it’s ok make this recipe! It’s wonderful.
This is the most delicious oatmeal I’ve ever made. I rarely leave reviews but just made this again and had to share. It is moist, flavorful and so so yummy.
This was FANTASTIC!!! It’s the first time for making baked oatmeal of any kind! I used old fashioned oats and cream cheese as the only changes and it was just so delicious! Thank you for another great recipe!