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.

Process graham crackers, oats, 2 tbs. Sugar, 1/4 cup flour and butter in a food processor until finely ground. All 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 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.

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