Gingersnap Pumpkin Dessert
photo by KGCOOK
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Yields:
-
15-18 pieces
ingredients
-
Crust Ingredients
- 1 (18 1/4 ounce) package yellow cake mix, divided
- 1 cup gingersnap cookie, crushed
- 1⁄2 cup butter, melted
- 1 egg, slightly beaten
-
Filling Ingredients
- 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
-
Topping Ingredients
- 1⁄2 cup gingersnap cookie, crushed
- 1⁄4 cup sugar
- 1⁄2 cup butter, cold
- 1 cup pecans, chopped (optional)
directions
- 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.
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