Gingersnap-Pumpkin Dessert

• 1 package yellow cake mix (regular size), divided
• 1 cup crushed gingersnap cookies
• 1/2 cup butter, melted
• 1 large egg, lightly beaten, room temperature
• 1 package (8 ounces) cream cheese, softened
• 2/3 cup packed brown sugar
• 3 large eggs, lightly beaten, room temperature
• 1 can (29 ounces) solid-pack pumpkin
• 1/4 cup 2% milk
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 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

1. Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside.
2. For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust.
3. For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling.
4. Bake at 325u0b0 for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160u0b0. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.

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Taken from www.tasteofhome.com/recipes/gingersnap-pumpkin-dessert/ (may not work)