Pumpkin Gingersnap Dessert
Recipe: #6741
October 08, 2012
Categories: Desserts, Cookies, Cheese, Christmas, Thanksgiving Oven Bake, Cake Mix, Cream Cheese, Bars, more
"A KC favorite!"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (229.2 g)
- Calories 718.9
- Total Fat - 40.5 g
- Saturated Fat - 9.3 g
- Cholesterol - 108.7 mg
- Sodium - 649.4 mg
- Total Carbohydrate - 80.7 g
- Dietary Fiber - 3.5 g
- Sugars - 25 g
- Protein - 9.9 g
- Calcium - 169.4 mg
- Iron - 2.6 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees F. Prepare a lightly greased 13 x 9-inch pan. Remove 1 cup of cake mix and set aside to use for the topping.
Step 2
For crust: In a small bowl combine gingersnap crumbs with the remaining cake mix; stir in butter and egg, then press onto the bottom of a greased baking dish; set aside.
Step 3
For filling; in a large bowl beat cream cheese with brown sugar until smooth, then beat in eggs. Beat in the pumpkin puree, light cream, cinnamon and vanilla and mix well; pour over crust.
Step 4
For topping; in a small bowl combine the gingersnap crumbs, sugar and reserved 1 cup cake mix; cut in butter until crumbly, then stir in pecans and sprinkle over filling.
Step 5
Bake for for 50 minutes or until filling is set. (since every stove cooks differently I advise to check before the 50 minutes). Cool on a wire rack for 1 1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.
Tips
No special items needed.
0 Reviews
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