Masrer at Cooking

• 9  (4 1/2 ounces) low-fat graham crackers
• 1/2 cup(s) old-fashioned rolled oats, not quick-cooking or steel-cut
• 2 tablespoon(s) sugar, plus 1/2 cup, divided
• 1/4 cup(s) all-purpose flour, plus 3 tablespoons
• 3 tablespoon(s) all-purpose flour
• 2 tablespoon(s) unsalted butter
• 3 tablespoon(s) nonfat milk
• 8 ounce(s) nonfat cream cheese, at room temperature
• 8 ounce(s) reduced-fat cream cheese, (Neufchatel), at room temperature
• 1/2 cup(s) squash puree
• 2  large eggs
• 1 teaspoon(s) vanilla extract
• 1/2 teaspoon(s) ground cinnamon
• 1/4 teaspoon(s) salt

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1. Preheat oven to 350 degrees 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 degrees. 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.