Cheesecake Squash Bars
.
Yield
18 servingsPrep
15 minCook
20 minReady
4½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
unsalted |
|
| 3 | tablespoons |
milk
|
|
| 16 | ounces |
cream cheese
prefer low-fat or nonfat, at room temperature |
|
| ½ | cup |
winter squash
puree |
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 130.1 | ml/g |
graham crackers/wafers
about 9 crackers |
|
| 118 | ml |
rolled oats
|
|
| 3E+1 | ml |
sugar
plus 1/2 cup, divided |
|
| 59 | ml |
all-purpose flour
plus 3 tablespoons, divided |
|
| 3E+1 | ml |
butter
unsalted |
|
| 45 | ml |
milk
|
|
| 462.4 | ml/g |
cream cheese
prefer low-fat or nonfat, at room temperature |
|
| 118 | ml |
winter squash
puree |
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
salt
|
|
Directions
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.
