Ingredients
2 (8-oz.) blocks cream cheese, softened
1 c. powdered sugar
3 c. heavy cream
1 1/2 (16-oz.) boxes gingersnap cookies
2 tbsp. butter
1 tbsp. ground cinnamon
2 tsp. granulated sugar
2 apples, cored and chopped
Caramel, for drizzling
Preparation
Step 1Make cream cheese whipped cream: In a stand mixer fitted with a paddle attachment, beat cream cheese until completely smooth. Add powdered sugar and continue beating until fully incorporated and slightly fluffy. Add cream and continue beating until stiff peaks form.Step 2In a 9" springform pan, arrange a layer of gingersnaps so the entire bottom is covered. Use a rubber spatula to spread on cream mixture with enough to fully cover. Arrange next layer of wafer cookies on top, making sure to overlap cookies, not placing them directly on top of the previous layer. Continue layering until you run out of both, then refrigerate overnight.Step 3When ready to serve, cook apples: In a medium skillet over medium heat, melt butter and add cinnamon and sugar. Add apples, coating in butter, and cook until golden and tender, about 10 minutes. Let cool slightly, then place on top of cake. Step 4Drizzle with caramel before serving.
