Snickerdoodle Icebox Cake
 
Makes 1 (10x5-inch) cake
Ingredients
  • 2 (8-ounce) packages (454 grams) cream cheese, softened
  • 1 cup (200 grams) granulated sugar
  • 2 cups (480 grams) heavy whipping cream
  • 1 1⁄2 teaspoons (9 grams) vanilla bean paste*
  • 3⁄4 teaspoon (1.5 grams) ground cinnamon
  • 33 MiniSnickerdoodles(recipefollows)
Instructions
  1. Line a 10x5-inch loaf pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until smooth, about 1 minute. Add sugar, and beat at medium speed until sugar dissolves and mixture is smooth, 1 to 2 minutes, stopping to scrape sides of bowl. With mixer on medium speed, slowly add cream. Scrape sides of bowl. Slowly increase mixer speed to medium-high, and beat until stiff peaks form, 1 to 2 minutes. Transfer half of mixture (about 3 cups [about 550 grams]) to a large bowl, and fold in vanilla bean paste. Fold cinnamon into remaining mixture.
  3. Spoon half of vanilla mixture (about 1 1⁄2 cups [about 279 grams]) into bottom of prepared pan, smoothing flat. Place 10 Mini Snickerdoodles in a single layer, starting with 2 whole cookies, alternating with 1 whole cookie in center with 1⁄2 cookie, cut edge facing out, on either side. (Place cookies so they are close together and not touching sides of pan.) Spoon half of cinnamon mixture (about 1 1⁄2 cups [about 276 grams]) on top of cookies, smoothing flat. Place 10 cookies in a single layer, and top with remaining vanilla mixture, smoothing flat. Place 10 cookies in a single layer, and top with remaining cinnamon mixture, smoothing flat. Cover and refrigerate for 8 hours or up to overnight.
  4. Invert cake onto serving platter, and discard parchment. Using a hot, dry spatula, smooth top and sides.
  5. Chop remaining 3 Mini Snickerdoodles, and sprinkle on top. Serve immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/snickerdoodle-icebox-cake/