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20 minute dinner recipes

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Squash Cheesecake Bars

http://www.eatingwell.com/recipes/squash_cheesecake_bars.html

From EatingWell:  September/October 2007

Pureed winter squash gives most of the body to these leaner cheesecake bars.

18 bars | Active Time: 20 minutes | Total Time: 4 hours (including cooling & chilling time)

Ingredients

Preparation

  1. Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray
  2. Process graham crackers, oats, 2 tablespoons sugar, 1/4 cup flour and butter in a food processor until finely ground. Add milk; pulse until completely moistened.
  3. 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.
  4. 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 flour. Scrape the filling into the pan, spreading evenly over the crust.
  5. 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.

Nutrition

Per bar : 146 Calories; 6 g Fat; 3 g Sat; 1 g Mono; 37 mg Cholesterol; 18 g Carbohydrates; 5 g Protein; 1 g Fiber; 209 mg Sodium; 79 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat

Tips & Notes