By: EatingWell User
Tweaked the original recipe...great but the crust is too dry
I followed advice of the previous reviewers. I added cinnamon (about 1 tsp? didn't measure, sorry), and a dash of nutmeg and cloves to the crust and baked it for 20 minutes. The crust seemed too dry before baking, so no wonder it came out that way too. Crust flavor was great, but I wonder if adding more milk, more butter, or omitting flour might have helped.
For the cheesecake layer, I baked my own butternut squash and used 1 c mashed with a fork. I also doubled the cinnamon, and added a dash of nutmeg and cloves. I also added an additional 2 T of white sugar.
After baking approximately 45 minutes at 325, and cooling 1 hr in the fridge, the pieces came our with a bit of crumbly crust in the bottom of the pan, but when I picked up the bars, the entire top separated from the bottom on some of the pieces. On other pieces the crust came off in clumps.
The taste was great, just the right amount of sweet, but the presentation will be lacking. Fortunately, I'm serving it to my 2 yr old and his classmates!
Pros: healthier dessert alternative, toddler friendly
Cons: crust still needs help