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Cheesecake Oat Pudding

Cheesecake Oat Pudding


Ingredients

  • 1/4 Cup rolled oats
  • 4 Ounces cream cheese
  • 4 Tablespoons milk
  • 1 Tablespoon honey
  • 1/2 Teaspoon pure vanilla extract
  • Pinch of salt

Directions

In a food processor, process the oats until they have the consistency of a fine powder. Add all remaining ingredients and process until smooth. Transfer to 2 individual serving bowls and refrigerate for about 2 hours before serving (the cheesecake with thicken upon chilling). Before serving, add a topping of your choice such as jam, fresh berries, chocolate chips, nuts, coconut, etc.

Nutritional Facts

Servings2

Calories Per Serving284

Folate equivalent (total)11µg3%


Funfetti Cheesecake Pudding Cookies

Funfetti Cheesecake Pudding cookies are some of the best tasting and best looking cookies you’ll ever have! Made with pudding mix, these are soft, chewy and oh so delicious!

Funfetti is just fun, it makes everything so colorful and tasty! Try these other Funfetti recipes, Popcorn, Blondies and Cheesecake Bars.


Brown Sugar Caramel Cheesecake with Oatmeal Cookie Crust

I love cheesecake just about any way I can get it, from the simple, no-frills varieties to the over-the-top wonders. This Brown Sugar Caramel Cheesecake falls somewhere in between, combining a few simple flavors in all of its layers of deliciousness.

Let&rsquos start from the bottom and work our way up. First, the crust is much like an oatmeal cookie. It&rsquos buttery and sweet and chewy and really just delightful. It also has just a hint of cinnamon to give it a little extra flavor that complements all the good stuff on top of it.

Next comes a layer of caramel. This is the quick and easy version of caramel that starts with a bag of soft caramels. I often make caramel this way in multi-step recipes because it takes a lot less time and attention than making caramel from scratch. It chills well without getting too hard to slice, and it gets nice and gooey after it&rsquos plated and allowed to sit for a few minutes.

On top of the caramel is a variation of a classic cheesecake filling. But this one is made with all brown sugar to give it a little different flavor. If you&rsquore a fan of brown sugar, then you&rsquore going to be in dessert heaven. It&rsquos sweet and has that hint of caramel-like flavor that brown sugar lends to baked goods.

To top it all off, there&rsquos some simple sweetened whipped cream plus some chocolate toffee bits for garnish. The layer of whipped cream is a bit of an extra sweet indulgence on top of this fantastic cheesecake. I really like the crunch of the toffee bits to go along with this smooth, creamy cheesecake. You could also top it with something else, like toasted nuts or chocolate shavings, or just leave it unadorned if you like.

If you love caramel and brown sugar, then this is the cheesecake for you. The flavor is really just wonderful. All those layers work together perfectly! Even though making each layer takes a bit of time, this cheesecake is still simple to make. It&rsquos just the kind of thing when you want an impressive, crowd-pleasing dessert without too much fuss.


Funfetti Pudding Cookie Ingredients

With simple ingredients these Funfetti cookies are just so fun to make and eat! The cheesecake pudding is a hidden secret that will create soft, chewy and delicious!

  • Flour: All-purpose flour is perfect for these cookies.
  • Baking Soda: This is the leavening that helps the cookies puff up.
  • Cheesecake pudding mix: 3.4 oz., vanilla will also work as a substitute.
  • Salt: Balances the sweetness.
  • Unsalted butter softened: Using unsalted keeps the dough from being overly salty.
  • Brown sugar Adds moisture, sweetness and helps them brown.
  • Granulated sugar: White sure also adds sweetness and tenderness.
  • Eggs: Large or extra-large.
  • Vanilla extract: Great flavor enhancer.
  • White chocolate chips: These are the perfect addition to these cookies.
  • Rainbow sprinkles: This is what makes them Funfetti.


Blueberry Oat Cheesecake Bars

Here on BoB, I write often about my favorite flavor combinations. (Hello, chocolate and peanut butter!) One of my favorites shows up a little less frequently, although it is still near the top of my list.

Blueberries and cream cheese are pretty magical together. To be more specific, I&rsquom talking about blueberries and sweetened cream cheese. There&rsquos just something about the sweetness of the berries with the creamy, sweet, tart cream cheese that I can&rsquot resist!

These cheesecake bars are a perfect example of that combo at its best. It all starts with a simple, buttery oat crust. That&rsquos topped with fresh blueberries and a cream cheese filling flavored with a bit of fresh lemon juice. This is all I want a summer dessert to be!

I served these with a simple sprinkling of confectioners&rsquo sugar. As you may be able to tell by the photos, that sugar tends to soak into the bars, so just be sure to add it just as you&rsquore serving. Or, skip the garnish and enjoy these without anything extra. You&rsquoll be more than happy either way.

If you&rsquore a fan of blueberries and cream cheese, too, then be sure to try these recipes:


Clockwise from top left: Blueberry Jamboree, Blueberry Jam Cream Cheese Bars, Vanilla Bean Mini Cheesecakes with Blueberry Sauce, Blueberry Cream Cheese Coffee Cake, No-Bake Blueberry Cheesecakes, Blueberry Cream Cheese Crisp


One Minute Cheesecake Yogurt Pudding

My new favorite go-to food when I want to eat healthy and IT is amazing! It's so rich, creamy and decadent just like cheesecake!

So simple, so elegant. ready in one minute with only 2 ingredients!

All I did was take one spoonful of Jello instant cheesecake pudding mix and stirred it up into my Greek yogurt. Of course, I added some raspberries on top to make it extra special!

While I was eating it, licking every little bit off the spoon, I thought, hey I could have even added in some graham cracker crumbs on the bottom or sprinkled it on top for some added texture. Not needed, but next time I think I will try it.

I'm really into the Greek yogurt right now, whether it's baking or fresh out of the tub. If you love using Greek yogurt in recipes, you can absolutely switch up your baking by using Greek yogurt instead of sour cream. This Fresh Strawberry Yogurt Cake, this Vanilla Greek Yogurt & Olive Oil Pound Cakeand thisHeavenly Peach Greek Yogurt Cake are great ways to incorporate Greek yogurt into your recipes easily!

Greek yogurt is the bomb! You have protein and calcium and all the great benefits associated with it!! Great for pre- and post-workouts! So if you were making up a concoction, what flavor of pudding or what flavor of Greek yogurt would you use if you wanted to change it up? Yum!


Funfetti Pudding Cookie Ingredients

With simple ingredients these Funfetti cookies are just so fun to make and eat! The cheesecake pudding is a hidden secret that will create soft, chewy and delicious!

  • Flour: All-purpose flour is perfect for these cookies.
  • Baking Soda: This is the leavening that helps the cookies puff up.
  • Cheesecake pudding mix: 3.4 oz., vanilla will also work as a substitute.
  • Salt: Balances the sweetness.
  • Unsalted butter softened: Using unsalted keeps the dough from being overly salty.
  • Brown sugar Adds moisture, sweetness and helps them brown.
  • Granulated sugar: White sure also adds sweetness and tenderness.
  • Eggs: Large or extra-large.
  • Vanilla extract: Great flavor enhancer.
  • White chocolate chips: These are the perfect addition to these cookies.
  • Rainbow sprinkles: This is what makes them Funfetti.


Cheesecake Oat Pudding - Recipes

I loved pudding before going vegan and after. I especially loved instant pudding because you could quickly use it to create a variety of quick semi homemade desserts. The JELL-O brand always saved the day with their instant pudding packs. But after going vegan I realized that, while most of their pudding mixes were technically vegan, you couldn’t use plant based milks to make them. Well, at least when it came to their instant pudding packs. It clearly states on the back of the box that it won’t thicken with soy milk. I read somewhere that it’s due to a thickening agent that works with the casein protein found in cow’s milk. Needless to say, I was bummed. However, I recently discovered that this disclaimer isn’t entirely true.

You can, in fact, make your instant JELL-O pudding with a vegan milk. The key here is to just add less than what it says on the box, which usually calls for 2 cups of milk.

Now, why couldn’t they just provide this info in their instructions?? Seriously!

Your vegan version will definitely yield a bit less pudding but the good thing is that these boxes are relatively cheap and you can just buy several boxes to make larger batches using the same method described below. Another thing to note is that you definitely want to use an unsweetened plant based milk. Because you’re adding less milk overall to your pudding mix, it tends to be a bit on the sweeter side. However, it’s still not overly sweet if you use unsweetened milks. Finally, you also want to make sure your milk is chilled as this also helps the thickening process along.

All in all, using vegan milks doesn’t have to stop you from enjoying old favorites like instant pudding mixes. So have at it and make all of the pudding you want!

If you need a visual for this JELL-O Instant Vegan Pudding Hack recipe, check out the full video tutorial here: RiB Youtube Channel


Cheesecake Oatmeal

The Cheesecake Oatmeal is topped with fresh blackberries, lemon zest and maple syrup. Breakfast for me is so important, that I like to go to sleep and plan what I will eat the next morning. Usually, I always have some Quaker Oats on hand to create different concoctions.

This oatmeal is my favorite, as its creamy, its hearty and it tastes amazing. Also, having oatmeal for breakfast is such an easy choice in our family. As working parents with a toddler who needs to get ready for school our mornings are hectic. However, I still like to have some delicious and good quality oatmeal, as it sets the mood for the rest of the day.

I added some fresh lemon zest to add some brightness to my oatmeal. In addition, some maple syrup for sweetness and some mint for extra freshness and a pop of color. To give my oatmeal bowl that cheesecake like creaminess, I cooked the oats in milk and mixed them with ricotta. That is the key to an unbelievably creamy texture.


Cheesecake Oat Pudding - Recipes

I guess I’m supposed to tell you all about my trip to Charleston for the SAVEUR blog awards, right? You probably want to hear all about the other finalists, the food and wine, or what it was like to meet Deb in real life. Maybe you’re curious if Wood and Spoon blog brought home a win in the “Best Baking and Sweets” category (hint: we did!), or if I ever figured out how to pronounce the word “Saveur.” Though I should probably be carving out space to share about this past week and the wonderful new friends that were made, to be honest, I haven’t yet figured out how to sum it all up. So for now, let me dive into the beauty that is this brown sugar cheesecake and we can hash out the other details later.

Before we begin, let me make one thing clear: I have dreams about this brown sugar cheesecake. A perfect combination of sweet and salty, this cake is a dessert that fulfills every taste and texture desire of my heart. For starters, I think about the tangy filling, folding over itself in silky clouds inside the bowl of my mixer. The scent of the oatmeal cookie crust, rich with butter, molasses, and cinnamon, wafts to the scene, momentarily stealing my every affection. But it’s the butterscotch sauce, thick and drippy, with caramel flavors and a not-so-subtle hint of salt, that oozes in and completes the most perfect bite. Each element of this cake enhances the flavors of its counterparts and it so tantalizes my tastebuds that I could almost break out into song. Without question, this brown sugar cheesecake is the one you won’t get over.

Like the other cheesecakes on this site, we start by preparing the crust. Brown sugar, flour, oats, cinnamon, and salt are brought together with the addition of melted butter. Stir it all together and pat out the mixture into the bottom of a springform pan. While it bakes in the oven, we can prepare the filling for the cake. Cream cheese is beat on medium speed just until all of the clumps have been smoothed out. Brown sugar is added next, followed by eggs, heavy cream, and vanilla. The goal here is to incorporate each element evenly without overbeating the mixture as this can cause air bubbles and cracks in the cake once baked. Just beat in each addition until well combined, and be sure to scrape the sides of the bowl regularly.

Now everyone has their own special way to make a cheesecake, but there’s a few things that are almost universal to the process. First, you don’t want the cake to undergo drastic temperature changes during the baking process. To address this need, I prefer to put my cake pan in a waterbath, a pan full of boiling water that reaches about halfway up the sides of the cake. I also try to cool the cake down slowly so as not to cause cracks or shrinkage along the edges of the pan.

Second, it’s important to not over-bake your cheesecake. To test your cake for doneness, look for edges that appear to be slightly set and a center that is wiggly under the surface of the cake. I turn the oven off once the inner half of the cake is only slightly jiggly upon shaking the pan. Unlike flour cakes, cheesecakes don’t adhere to the toothpick test, so don’t bother sticking your hand in there, okay?

Third, we want a crust that is baked, not soggy. If you opt to use the waterbath, be sure to wrap the outside of your pan in aluminum foil to ensure that no water seeps in to muck up your crust. I go a bit overboard and wrap my pan with three large layers of heavy duty foil, but I swear to you that extra effort is worth it.

The butterscotch is a can’t miss addition to this cake. Sure, the cheesecake is delicious on its own, but why pass up the opportunity to douse anything with a rich, decadent sauce like butterscotch? You could opt for store-bought, but let me encourage you, from the bottom of my heart, to consider making my favorite butterscotch sauce. Deb (yes, the one I met this past week) has the easiest, 5-ingredient sauce that you cannot screw up. I promise. If you prefer, Bobby Flay’s caramel sauce would do the trick here as well.

I’ve got a lot of joy and fun memories from this past week that I’m dying to share with you, but for now, I hope you’ll accept this brown sugar cheesecake. It’s sweet, salty, and entirely delicious- a dessert worth sharing with the best blog readers and friends the world has to offer. Thank you for continuing to support the Wood and Spoon blog. You guys rock.