Blueberry Cheesecake Baked Oatmeal Recipes

Steps:

• Spray an 11x17" baking pan with non-stick spray.
• Combine all ingredients.
• Bake in prepared pan at 350 F for 30-40 minutes. Serve warm or cold.

Steps:

• Preheat oven to 375°F (200°C). Coat a 9-by-13-inch (23×30 cm) baking dish with cooking spray/oil. (Use a smaller baking dish if you prefer a thicker oatmeal).
• Combine oats, baking powder, cinnamon and salt in a large bowl. Stir in the blueberries. (Coating them prevents the blueberries from sinking to the bottom of the oatmeal.).
• Stir in the milk, eggs, vanilla, maple syrup and cottage cheese. Transfer oatmeal mixture to the prepared baking dish.
• Cover baking dish with foil, and bake for 30 minutes. Remove foil and bake another 15-20 minutes. Serve with fresh blueberries and a splash of milk.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
• Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.
• Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.
• Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.