Apple Guru Amy Traverso stopped by the Better Kitchen to show us how to make this easy and delicious recipe!
It's like the holidays in one bite! You can get more recipes by Amy and Yankee Magazine by clicking here.
Gingerbread Icebox Cheesecake
1/4 cup plus 1 cup heavy cream
1 8-ounce package reduced-fat (Neufchâtel) cream cheese
1/3 cup sour cream
3 tablespoons granulated sugar
1 1/2 teaspoons vanilla extract
36–40 gingersnap cookies (see “Note,” below)
3 tablespoons powdered sugar
Garnish: gingersnap cookie crumbs
In a medium-size bowl, use a hand-held or standing mixer to combine ¼ cup of heavy cream with the cream cheese, sour cream, granulated sugar, and vanilla. Beat until smooth.
Spread a bit of the filling between two gingersnap cookies and set them, standing on their sides, into a standard bread-loaf pan. Spread filling on another cookie and press it onto the stack. Add another layer of filling and a cookie. Repeat until you have 9 or 10 cookies across, depending on the width of your pan. Repeat this method to create 2 more rows. Cover the bread pan with plastic wrap and refrigerate at least 6 hours and up to 1 day.
Whip the remaining 1 cup of heavy cream with the powdered sugar to form firm peaks. Transfer the cookie stacks to a serving platter and frost generously with the whipped cream. Sprinkle with gingersnap crumbs. Slice the cake crosswise and serve immediately.
For best results, buy the best gingersnap cookies you can find. Swedish gingerbread wafers, such as Anna’s brand (available at Ikea) or Nyåkers, are ideal. But regular store-bought gingersnaps are fine.