Tomorrow is National Cheesecake Day! These days are, of course, completely arbitrary most of the time. (Seriously, why is every day designated to a specific food? It’s the strangest thing we humans have ever come up with. Besides this.)
Still, I can’t help but celebrate them. As soon as I see a holiday coming up, I think, “Hey, I love [insert food here]!” and “Wow, I have a lot of oatmeal recipes like [insert food here]!” Cheesecake is no exception.
Cheesecake Baked Oatmeal is a rather new adventure of mine, but I still had five killer recipes to share for this holiday!
Ah yes, the original. The secret to getting this to truly taste like a cheesecake is letting it chill in the fridge before eating–seriously! You will not regret putting in that extra time. (You could bake it at night and eat it in the morning!!)
For people who can’t be satisfied with just plain old cheesecake. Find (or make) the best caramel sauce you can get your hands on, and get started!
Perhaps I scared you off with the concept of baking oatmeal and then letting it chill in the fridge. This PB2 topping is the perfect alternative to get your cheesecake fix without the trouble of making a baked oatmeal. It’s basically just a creamy, tangy peanut butter, so it can go on basically any porridge!
You know what I like better than cheesecake? Brownies with cheesecake swirled into it.
You know what’s better than brownies AND cheesecake?? Peanut butter. This recipe comes to us courtesy of guest poster Valentina, who submitted it during the brownie baked oatmeal contest earlier this year.