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| Squash Cheesecake Bars |
Active Time: 20 Minutes
Total Time: 4 Hours
Yield: 18 bars
Make Ahead Tip:
Cover and refrigerate for up to 2 days.
INGREDIENTS
9 low-fat graham crackers (4 1/2 ounces)
1/2 cup old-fashioned rolled oats (not quick-cooking or
steel-cut)
2 tablespoons plus 1/2 cup sugar, divided
1/4 cup plus 3 tablespoons all-purpose flour, divided
2 tablespoons unsalted butter
3 tablespoons nonfat milk
8 ounces nonfat cream cheese, at room temperature
8 ounces reduced-fat cream cheese at room temperature
1/2 cup winter squash puree
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Tip: To make your
own squash puree, halve and seed out one medium acorn or butternut squash;
place, cut-side down, on a lightly greased baking sheet. Bake in a preheated
375°F oven until soft, about 50 minutes. Cool and then scrape out the flesh
with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen
squash puree near other vegetables in the freezer section and canned squash
near the canned pumpkin.
DIRECTIONS
Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with
cooking spray
Process graham crackers, oats, 2 tablespoons sugar, 1/4 cup
flour and butter in a food processor until finely ground. Add milk; pulse until
completely moistened.
Transfer the graham cracker mixture to the prepared pan and
evenly pat into the bottom. Bake for 10 minutes. Cool on a wire rack for 20
minutes.
Meanwhile, reduce oven temperature to 325°. Beat both cream
cheeses and the remaining 1/2 cup sugar in a large bowl with an electric mixer
at medium speed until creamy, scraping down the sides occasionally.
Beat in squash puree until smooth. Beat in eggs one at a
time. Finally, beat in vanilla, cinnamon, salt and the remaining 3 tablespoons
flour. Scrape the filling into the pan, spreading evenly over the crust.
Bake until set and the edges are light brown, about 35
minutes. Let cool completely on a wire rack, then refrigerate for at least 1
hour before cutting into bars.
Recipe reprinted by permission of © EatingWell Magazine. All
rights reserved.
Date Added: 10/01/2008
