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!
Gingerbread Praline Cheesecake Bars with Gingersnap Pecan Crust
- 3 c. finely crushed gingersnaps
- 1/4 c. sugar
- 1/3 c. pecans finely chopped
- 6 tbsp. butter melted
- 3 - 8 oz. packages reduced fat cream cheese
- 3/4 c. sugar
- 1/3 c. molasses
- 3 eggs
- 2 tsp. vanilla
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. pumpkin pie spice
- 1 - 11 oz. bag of caramels
- 1/2 c. evaporated milk milk, or heavy cream
- 1/2 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.