Gingerbread Praline Cheesecake Bars with Gingersnap Pecan Crust
A molasses and ginger cheesecake with a gingersnap pecan crust, and a caramel-pecan 'praline' topping!
Servings 12 -15 bars
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
- 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.