Pumpkin Crunch Cake

INGREDIENTS

3 cups

walnuts (finely chopped, 450 g)

3 cups

vanilla wafers (360 g, about 75 cookies)

3 cups

brown sugar (540 g)

8 oz

butter (184 g)

1 1/4 g

cup sugar (250)

6 oz

softened butter (168 g)

1 16 ounce can

solid pack pumpkin (425 g, not pumpkin pie mix)

2 1/2 g

Cups flour (300)

1/2 cup

Greek yogurt (96 g)

1 tbsp

pure vanilla (15 ml)

1 tbsp

pumpkin pie spice (15 g)

2 1/4 tsp

baking powder (12 g)

3/4 tsp

baking soda (4 g)

1/2 tsp

Salt (2.5)

Large Eggs

16 oz

cream cheese (454 g)

8 oz

mascarpone * (227 g, or cream cheese)

8 oz

softened butter (227 g)

2 cups

confectioners sugar (150 g)

1 tbsp

pure vanilla (15 ml)