Sour Cherry Cheesecake Baked Oatmeal

I think many of us have an area or two in which we feel safe to be daring. For those of us who are not born risk-takers - your non-motorcycling, skydiving, fire swallowing(?) folk, we confine our moments of not-entirely-reckless-abandon to pre-determined parameters.

* universe alerts me to the fact that I have already used the allowed number of hyphens for the year. oops. *

I have a growing reputation for my feats of culinary valor (it’s not a humble brag, I promise) and while I regularly vow to reform myself of this dangerous pluckiness, I find myself tinkering with a tried-and-true three hours before thirty guests arrive for my baby’s first birthday brunch.

Happily, my hardheadedness has once again gifted us - and now you - with a splendid new recipe. As the laws of something-or-other would have it, this was the dish everyone loved most.

Traditional, porridge-style oatmeal and I have had an on-again, off-again relationship ever since I can remember, but baked oatmeal has been a favorite for decades. It is essentially the perfect breakfast and did not need a makeover, but I gave it one nonetheless.

The oatmeal bit of this dish is very much your standard baked oatmeal recipe, the “sprucing up” comes by way of a tart, cheesecake bottom layer. It’s a wonderful surprise and it helps to balance the toffee-like sweetness of the oatmeal.

The sour cherry jam from Trader Joe’s and I are having a moment over here. I slather it on toast, pipe it into my cupcakes, sneak it into grilled cheese, and it might just find its way onto some pork chops this summer.

That said, for those of you who do not live near a Trader Joe’s (you have my deepest sympathy) any lightly sweetened cherry, or any other fruit for that matter, will work just fine. Look for something with a bit of acidity as the tart will play yummily (thought that word up myself, thankyouverymuch) with all of the sweet.

After a bit of stirring, beating, spreading and baking, you are ready to kick back and look like the relaxed, brunch master you are.

Did I mention how well this dish reheats? It’s one of those dishes I love to bake on a Sunday evening and warm up for breakfast throughout the week. It’s easy, we have earned ourselves some healthy goodness points, and it makes a Monday, Saturday, or Thursday morning feel that much more special.

Also, your one-year-old might just lose their minds a bit over this one.

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Sour Cherry Cheesecake Baked Oatmeal 

serves 4-6

oatmeal recipe adapted from Joy the Baker

Cook’s Note: The instructions for the oatmeal and cheesecake layers are divided for the sake of clarity, but before getting started, it is best to attend to the ingredients all at once. The cream cheese, eggs, milk, and melted butter must all come to room temperature in order for the ingredients to be properly incorporated, so do this step first. I then recommend measuring out everything else, preheating your oven, and starting a pot of coffee while everything comes to room temperature.

for the cheesecake layer

• 8 ounces cream cheese, softened

• 1 egg yolk 

• 2 tablespoons granulated sugar 

• 1 teaspoon vanilla extract

• pinch of coarse kosher salt 

• 1/2 cup sour cherry jam (Trader Joe’s brand is preferred, though any lightly sweetened jam will work!)

Preheat oven to 350 degrees F.

Place cream cheese in a medium mixing bowl and beat with an electric mixer until fluffy. Reduce speed to low and mix in egg yolk, sugar, extract, and salt. When the mixture is well combined, fold in cherry jam and stir until smooth and well combined.

Pour the mixture into an 8x8 baking pan and use a spatula to spread it evenly over the surface of the pan. Prepare the oatmeal layer.

for the oatmeal layer

• 1 1/2 cups old fashioned oats

• 1/3 cup brown sugar 

• 1 teaspoon ground cinnamon

• 1 teaspoon baking powder

• 1/2 teaspoon coarse kosher salt

• 1/4 cup melted butter, cooled

• 1/2 cup whole milk, at room temperature

• 1 large egg, at room temperature 

In a large bowl, stir to combine oats, brown sugar, cinnamon, baking powder, and salt.

In a separate bowl, whisk together butter, milk, and egg until smooth. Pour the wet mixture over the oats and stir until all the oats are evenly coated.

Pour the oats over the cheesecake layer and use a rubber spatula to smooth the top.

Bake for 30-35 minutes, until the oatmeal is deep golden brown and does not jiggle when the pan is moved.

Allow to cool for 10 minutes before serving.

Enjoy warm or at room temperature!

Cook’s Note: This dish reheats so well. Simply cover the cooled pan with plastic wrap and refrigerate for quick breakfasts throughout the week! Microwave for 20-30 seconds to take the chill off and enjoy!

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