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Cheesecake Squash Bars














Trans-fat Free


4 ½ ounces graham crackers/wafers
about 9 crackers
½ cup rolled oats
2 tablespoons sugar
plus 1/2 cup, divided
¼ cup all-purpose flour
plus 3 tablespoons, divided
2 tablespoons butter
3 tablespoons milk
16 ounces cream cheese
prefer low-fat or nonfat, at room temperature
½ cup winter squash
2 large eggs
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon salt


Preheat oven to 350°F.

Spray a 9-by-13-inch baking pan with cooking spray or grease with butter.

Add graham crackers, oats, 2 tablespoons sugar, ¼ cup flour and butter in a food processor, and process until finely ground.

Add milk, pulse until totally 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 25 to 30 minutes.

Meanwhile, reduce oven temperature to 325°.

Beat cream cheeses and the remaining ½ cup sugar in a large bowl with an electric mixer at medium speed until creamy, scraping down the sides if needed.

Beat in squash purée until smooth.

Beat in eggs one at a time.

At the end, beat in vanilla, cinnamon, salt and the remaining 3 tablespoons flour.

Transfer the filling into the pan, spreading evenly over the crust.

Bake until set and the edges are light brown, about 35 to 40 minutes.

Allow to cool on a wire rack completely.

Refrigerate for at least 2 hours or over night.

Slice into bars.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 16963% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 173mg 7%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 8% Vitamin C 0%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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