Cheesecake Squash Bars

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

1. Preheat oven to 350AF.
2. Spray a 9-by-13-inch baking pan with cooking spray or grease with butter.
3. Add graham crackers, oats, 2 tablespoons sugar, 1/4 cup flour and butter in a food processor, and process until finely ground.
4. Add milk, pulse until totally moistened.
5. Transfer the graham cracker mixture to the prepared pan and evenly pat into the bottom.
6. Bake for 10 minutes.
7. Cool on a wire rack for 25 to 30 minutes.
8. Meanwhile, reduce oven temperature to 325A.
9. Beat 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 if needed.
10. Beat in squash puree until smooth.
11. Beat in eggs one at a time.
12. At the end, beat in vanilla, cinnamon, salt and the remaining 3 tablespoons flour.
13. Transfer the filling into the pan, spreading evenly over the crust.
14. Bake until set and the edges are light brown, about 35 to 40 minutes.
15. Allow to cool on a wire rack completely.
16. Refrigerate for at least 2 hours or over night.
17. Slice into bars.

graham crackers, rolled oats, sugar, flour, butter, milk, cream cheese, winter, eggs, vanilla, cinnamon ground, salt

Taken from recipeland.com/recipe/v/cheesecake-squash-bars-51712 (may not work)