Squash Cheesecake Bars

Somewhere I read you can replace pumpkin with squash any time...
And they I find Butternut Squash cheese cake - now there is an idea, I must try!

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•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

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
•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.