Creamy, spiced cheesecake on a crunchy gingersnap crust, topped with pecans and caramel — a perfect holiday-inspired treat!

Why You’ll Love This Recipe

• Rich, creamy cheesecake with warm gingerbread spices.

• Crunchy gingersnap crust adds texture and flavor.

• Pecan and caramel topping gives an indulgent finish.

• Perfect for holiday parties, potlucks, or a cozy dessert at home.

Ingredients

Crust:

• 1½ cups ginger snap crumbs

• ¼ cup brown sugar

• ½ tsp ground cinnamon

• 6 tbsp melted butter

Cheesecake Filling:

• 2 (8 oz) blocks cream cheese, softened

• ½ cup brown sugar

• 2 large eggs

• ½ cup sour cream

• 1½ tsp vanilla extract

• 1½ tsp ground ginger

• 1 tsp cinnamon

• ¼ tsp nutmeg

• Pinch of cloves & salt

Topping:

• ⅓ cup pecan halves

• ½ cup caramel sauce (store-bought or homemade)

• Optional: cinnamon sugar for garnish

Prep Time: 20 minutes
Bake & Chill Time: 4 hours
Total Time: ~4 hours 20 minutes
Yield: 9–12 bars

Directions

Step 1: Prep Oven & Pan

Preheat oven to 325°F (163°C) and line an 8×8” pan with parchment paper.

Step 2: Make Crust

Mix ginger snap crumbs, brown sugar, cinnamon, and melted butter. Press evenly into the prepared pan. Bake 8 minutes, then let cool slightly.

Step 3: Prepare Cheesecake Filling

Beat cream cheese and brown sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream, vanilla, ginger, cinnamon, nutmeg, cloves, and salt until combined.

Step 4: Assemble & Bake

Pour cheesecake filling over crust. Bake 35–40 minutes until edges are set but the center is slightly jiggly.

Step 5: Cool & Chill

Cool completely, then refrigerate at least 3 hours or overnight to set.

Step 6: Add Topping

Before serving, drizzle with caramel, top with pecans, and sprinkle cinnamon sugar if desired.

Tips & Variations

• Spice Swap: Adjust ginger, cinnamon, or nutmeg for more or less warmth.

• Make Ahead: Can be prepared a day in advance and chilled overnight.

• Nut-Free Option: Omit pecans and use extra caramel or crushed cookies as topping.

• Serving: Slice into small squares for a party platter or larger bars for dessert plates.

Frequently Asked Questions

Can I use store-bought gingersnap cookies for the crust?
Yes, just crush them finely to make the crust.

Can these bars be frozen?
Yes, wrap tightly in plastic and freeze up to 1 month. Thaw in the fridge before serving.

Do I have to use caramel?
No, the bars are delicious without it, but caramel adds extra sweetness and presentation appeal.

Final Thoughts

These Pecan Gingerbread Cheesecake Bars are a festive, indulgent dessert with a perfect balance of creamy, crunchy, and spiced flavors. They’re ideal for holiday gatherings or cozy nights at home, delivering a show-stopping treat with minimal effort.