Looking for a delicious and decadent dessert to make for Thanksgiving? Look no further than these Scotchie Squash Cheesecake Bars. The bottom layer is a chocolate graham cracker crust, the middle layer is a butterbeer cheesecake and the top layer is a pumpkin pie spiced butternut squash and butterscotch oatmeal cookie layer. The best part? You can make these ahead and refrigerate them a day or two before Thanksgiving! Happy Fall Harvest!
Scotchie Squash Cheesecake Bars
For the butternut squash-
1 cup diced butternut squash, peeled (similar in size to the butterscotch morsels)
1 teaspoon oil
Pinch of salt, sugar and pumpkin pie spice
For the chocolate crust -
2 cups chocolate graham crackers or oreo cookies, finely-ground in a food processor
3/4 cup melted butter
3 tablespoons sugar
For the butterbeer cheesecake -
2 - 8 ounce packages cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 cup flour
1/8 teaspoon salt
1 teaspoon artificial butter flavoring
1 teaspoon vanilla extract
For the scotchie squash cookie bars-
1 cup (2 sticks) butter, softened
1 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 1/4 cups flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups oats
1 cup butterscotch morsels, plus extra for topping
Optional - hot fudge, chocolate sauce, caramel sauce and/or butterscotch sauce to serve
Pre-heat oven to 375 degrees.
In a small bowl, add squash, oil, salt, sugar and pumpkin pie spice and toss together. Add butternut squash to a baking sheet and roast for 10 minutes. Remove from heat and set aside. (Easiest way to peel a butternut squash is to cut the ends off the squash and microwave for 5 minutes. Let cool, then peel and dice.)
Add the finely ground graham crackers to a bowl and then stir in the melted butter and sugar. Press the graham cracker mixture into the bottom of a 9x13 pan that has been sprayed with a non-stick cooking spray. Bake for 10 minutes, remove from heat and set aside. Lower heat to 325 degrees.
In a large bowl, cream together the cream cheese and sugar until fluffy, then add the sour cream, eggs, flour, salt, butter flavoring and vanilla extract. Mix together well. Add the cheesecake mixture over the cooled graham cracker crust.
In a large bowl, cream together the butter and sugars until thoroughly combined. Next add the eggs and vanilla extract. Add the sifted flour, baking soda, salt and cinnamon until well combined. Then gently add the oats and butterscotch morsels. Fold in the roasted butternut squash and then drop spoonfuls of this mixture to the top of the cream cheese mixture.
Bake at 325 for 50-60 minutes, or until a toothpick comes clean. Cover and refrigerate overnight (or at least 3 hours), then cut into bars and serve.
Optional - drizzle with hot fudge, chocolate sauce, caramel and/or butterscotch topping and serve.