Squash Cheesecake Bars
9 low fat graham crackers
1/2 c. old-fashioned rolled oats (not quick-cooking or steel-cut)
2 tbs. plus 1/2 c. sugar, divided
1/4 c. plus 3 tbs. all-purpose flour, divided
2 tbs. nonfat milk
8 ounces nonfat cream cheese, at room temperature
8 ounces reduced-fat cream cheese, (Neufchatel), at room temperature
1/2 c. squash puree
2 large eggs
1 tsp vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. salt
Preheat oven to 350°F. Coat a 9x13 baking pan with cooking spray.
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 of 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.