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 (Neufchâtel), at room temperature 1/2  cup 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 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, 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.

Description

Squash Cheesecake Bars, Recipe

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