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Pumpkin Cheesecake Baked Oatmeal

Prep Time15 minutes
Cook Time45 minutes
Servings: 6
Calories: 367kcal

Ingredients

  • 1 15oz can pureed pumpkin (NOT "pumpkin pie filling")
  • ½ cup brown sugar
  • 1 egg
  • ¼ cup liquid egg whites
  • 1 teaspoon baking powder
  • 1½ tsp cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon ground clove
  • ¼ teaspoon salt
  • 2 cups milk of your choice
  • 3 cups old fashioned rolled oats

Cheesecake Topping

  • 4 ounces Neufchâtel cheese
  • 2 tablespoon granulated white sugar
  • 2 tablespoon skim milk
  • 1 teaspoon lemon juice

Instructions

  • Preheat the oven to 375 °F. Lightly spray a 13×9-inch baking dish with nonstick spray.
  • In a large bowl, whisk together the canned pumpkin and brown sugar.
  • Whisk in the egg and egg white.
  • Whisk in the vanilla extract, baking powder, cinnamon, ginger, nutmeg, allspice, clove and salt
  • Stir in the milk
  • StirBake for about 45 minutes. It's done when the edges start turning golden-brown and a knife or skewer inserted into the middle of the oatmeal comes out clean. in the oats
  • Pour the entire thing into the prepared baking dish.
  • Mix together the Neufchâtel cheese, sugar, milk and lemon juice. Evenly drizzle over the top of the oatmeal (I used a butter knife to spread it around)
  • Bake for about 45 minutes. It's done when the edges start turning golden-brown and a knife or skewer inserted into the middle of the oatmeal comes out clean.