Gingersnap Pumpkin Dessert

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

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
• 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)

Recipe

• 1 crust:.
• 2 set aside 1 cup cake mix for topping.
• 3 combine gingersnap crumbs, and remaining cake mix.
• 4 stir in egg and butter, mix well.
• 5 press into the bottom of a greased 13 x 9 inch cake pan, set aside.
• 6 filling:.
• 7 beat cream cheese and brown sugar in a large mixing bowl until smooth.
• 8 beat in eggs.
• 9 add the pumpkin, milk, spices, and vanilla and mix well.
• 10 pour over crust.
• 11 topping:.
• 12 combine gingersnap crumbs, sugar, and reserved cake mix.
• 13 cut in butter until crumbly.
• 14 stir in pecans.
• 15 sprinkle over filling.
• 16 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.
• 17 cool on a wire rack for 1 1/2 hours.
• 18 if desired garnish each serving with a half of a gingersnap cookie or whipped cream or both. even use cookie crumbs over whipped cream.
• 19 store in refrigerator.
• 20 when i made this, mine baked for 2 hours.