Molasses and ginger-spiced gingerbread cheesecake bars with a caramel-pecan ‘praline’ sauce as a topping! A festive holiday dessert!
I’m sharing another recipe today in the briefest and fastest way possible because, as I said yesterday, I have no internet! I am holed up in one of Erie’s 3 Starbucks locations borrowing their connection for a bit.
It’s really nice to ‘unplug’ for the holidays, and feels kinda liberating in a way, but it’s also rather frustrating. How sad is that? 🙂 I am trying my best to savor the time that I’m not staring at a computer monitor.
After all, it’s been really lovely to bake cookies with my family, watch Christmas movies back-to-back, and get caught in the last minute hustle-and-bustle of holiday shopping! It’s been a great trip so far!
Here I give you the last gingerbread recipe of the season… I think. That’s not a guarantee, but I’m pretty sure this is the last one I’ve got teed up!
It’s a super creamy, spicy, and molasses-filled cheesecake bar with a buttery gingersnap and pecan crust! If that’s not enough to satisfy both your sweet tooth and your need for seasonal favorite flavors, it also has a caramel and pecan topping! All you ginger lovers, these are divine! And they’re really quite easy too. 😉
I hope you’re all enjoying the final days before the holidays!
- 3 c. finely crushed gingersnaps
- ¼ c. sugar
- ⅓ c. pecans, finely chopped
- 6 tbsp. butter, melted
- 3 - 8 oz. packages reduced fat cream cheese
- ¾ c. sugar
- ⅓ c. molasses
- 3 eggs
- 2 tsp. vanilla
- 1 tsp. cinnamon
- 1 tsp. ginger
- ¼ tsp. nutmeg
- ¼ tsp. pumpkin pie spice
- 1 - 11 oz. bag of caramels
- ½ c. evaporated milk, milk, or heavy cream
- ½ c. pecans, chopped
- In a large bowl, combine all crust ingredients until butter is thoroughly mixed into crumbs.
- Press into a lightly greased 9x13 pan.
- In a large mixing bowl, combine cream cheese and sugar. Beat until smooth.
- Add in the molasses, eggs, vanilla, and spices until mixture is smooth and well-combined.
- Spread cheesecake batter evenly over crust.
- Bake at 350 degrees for 35-40 minutes, or until cheesecake is just slightly jiggly in the center and the edges are lightly browned.
- Remove from oven. Cool completely.
- Serve with praline topping.
- To prepare topping, combine caramels and milk in a large saucepan over medium heat.
- Stir often until caramels are melted and thoroughly mixed with the milk.
- Add in pecans. Spread evenly over cheesecake bars.