Pumpkin Gingersnap Dessert
Created by KittenCal on October 8, 2012
- Servings: 12
- Prep Time: 20m
- Cook Time: 50m
- Recipe #6741
Ingredients
- Crust:
- 1 (18 1/4 ounce) box yellow cake mix, divided
- 1 cup crushed gingersnap cookies
- 1/2 cup butter, melted
- 1 large egg, lightly beaten
- Filling:
- 1 (8 ounce) package cream cheese, softened
- 3/4 cup brown sugar, packed (for a less sweeter taste reduce a couple of tablespoons, I have a sweet tooth!)
- 3 large eggs, lightly beaten
- 1 (29 ounce) can pumpkin puree (not pumpkin pie filling)
- 1/4 cup light cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- Topping:
- 1/2 cup crushed gingersnap cookies
- 1/4 cup sugar
- 1/2 cup cold butter, cubed
- 1 cup chopped pecans
- Additional gingersnap cookies, halved, optional
How to Make
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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.
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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.
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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.
How to Make
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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.
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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.