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Squash Cheesecake Bars

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  4 Hours
  18 bars
Pureed winter squash gives most of the body to these leaner cheesecake bars.

Make Ahead Tip: Cover and refrigerate for up to 2 days.
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

Tip: 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.
Squash Cheesecake Bars Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   18 bars
Calories: 146
Fat. Total: 6g
Protein: 5g
Carbohydrates, Total: 18g
Fat, Saturated: 3g
Fiber: 1g
Cholesterol: 37mg
Sodium: 209mg
% Cal. from Fat: 37%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Jena, WA Reviewed: 03/29/2011
This recipe is absolutely fantastic. You might need to make extra graham cracker crust, but its good! It doesnt taste like squash, it just has a nice richness to it. Keep it refridgerated as long as you can before serving it, or it gets oily. Best made with freshly baked acorn squash guts =]. and hand mix it, no electric mixers people! or it gets kind of.. not as creamy. enjoy!
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