Squash Cheesecake Bars
From EatingWell: September/October 2007
Pureed winter squash gives most of the body to these leaner cheesecake bars.
- 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
- Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray
- 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.
- 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.
- 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.
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
- 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.
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.
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 fat
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- Health & Diet Considerations
- Low carbohydrate
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- Type of Dish
- Baked Goods, bars & cookies
- September/October 2007