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Gingerbread Praline Cheesecake Bars with Gingersnap Pecan Crust

A molasses and ginger cheesecake with a gingersnap pecan crust, and a caramel-pecan 'praline' topping!
Course Dessert - cheesecake
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 12 -15 bars
Author Sarah @ The Gold Lining Girl

Ingredients

Crust:

  • 3 c. finely crushed gingersnaps
  • 1/4 c. sugar
  • 1/3 c. pecans finely chopped
  • 6 tbsp. butter melted

Cheesecake:

  • 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
  • Topping:
  • 1 - 11 oz. bag of caramels
  • 1/2 c. evaporated milk milk, or heavy cream
  • 1/2 c. pecans chopped

Instructions

  1. In a large bowl, combine all crust ingredients until butter is thoroughly mixed into crumbs.
  2. Press into a lightly greased 9x13 pan.
  3. In a large mixing bowl, combine cream cheese and sugar. Beat until smooth.
  4. Add in the molasses, eggs, vanilla, and spices until mixture is smooth and well-combined.
  5. Spread cheesecake batter evenly over crust.
  6. Bake at 350 degrees for 35-40 minutes, or until cheesecake is just slightly jiggly in the center and the edges are lightly browned.
  7. Remove from oven. Cool completely.
  8. Serve with praline topping.
  9. To prepare topping, combine caramels and milk in a large saucepan over medium heat.
  10. Stir often until caramels are melted and thoroughly mixed with the milk.
  11. Add in pecans. Spread evenly over cheesecake bars.