Ingredients

• 9 low-fat graham crackers, (4 1/2 ounces)
• 1/2 cup old-fashioned rolled oats, (not quick-cooking or steel-cut)
• 2 tablespoon sugar, divided
• 1/4 cup plus 3 all-purpose flour, divided
• 2 tablespoon unsalted butter
• 3 tablespoon 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

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Cooking Directions

Step 1

Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray

Step 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.

Step 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.

Step 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.

Step 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.