Pureed winter squash gives most of the body to these leaner cheesecake bars.

Makes 18 bars

ACTIVE TIME: 20 minutes

TOTAL TIME: 4 hours (including cooling & chilling time)

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per bar: 146 calories; 6 g fat (3 g sat, 1 g mono); 37 mg cholesterol; 18 g carbohydrate; 5 g protein; 1 g fiber; 209 mg sodium; 79 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 starch, 1 fat

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.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

Even my family and friends love it and most of them are anti-healthy versions of anything. It was very easy to make and a great result for my first cheesecake.

Marissa, Milwaukee, WI

This recipe was easy to make and a big hit with my family!

Lara, NYC, NY