GINGERSNAP PUMPKIN DESSERT

Gingersnap Pumpkin Dessert image

Provided by KGCOOK

Categories Dessert

Time 1h40m

Yield 15-18 pieces

Number Of Ingredients 16

1 (18 1/4 ounce) package yellow cake mix, divided
1 cup gingersnap cookie, crushed
1/2 cup butter, melted
1 egg, slightly beaten
1 (8 ounce) package cream cheese, softened
2/3 cup brown sugar
3 eggs, slightly beaten
1 -29 ounce pumpkin, solid pack
1/4 cup milk
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons vanilla extract
1/2 cup gingersnap cookie, crushed
1/4 cup sugar
1/2 cup butter, cold
1 cup pecans, chopped (optional)

Steps:

Crust:.
Set aside 1 cup cake mix for topping.
Combine gingersnap crumbs, and remaining cake mix.
Stir in egg and butter, mix well.
Press into the bottom of a greased 13 X 9 inch cake pan, set aside.
Filling:.
Beat cream cheese and brown sugar in a large mixing bowl until smooth.
Beat in eggs.
Add the pumpkin, milk, spices, and vanilla and mix well.
Pour over crust.
Topping:.
Combine gingersnap crumbs, sugar, and reserved cake mix.
Cut in butter until crumbly.
Stir in pecans.
Sprinkle over filling.
Bake at 325 degrees for 70 to 75 minutes or until knife inserted in center comes out clean or a thermometer inserted in center reads 160.
Cool on a wire rack for 1 1/2 hours.
If desired garnish each serving with a half of a gingersnap cookie or whipped cream or both. Even use cookie crumbs over whipped cream.
Store in refrigerator.
When I made this, mine baked for 2 hours.