This wonderful recipe is from Fine Cooking: Sweet Cakes.
Since we seemed to be on a roll with ginger this week, I decided to try this no-bake dessert. It is creamy, and delicious with bits of candied ginger.
12 oz. gingersnap crumbs (about 2 1/4 c.)
5 T. unsalted butter, melted (I reduced this)
8 oz. cream cheese at room temp
1/2 c. plain low-fat yogurt (I used light sour cream)
2/3 c. sugar
1/2 t. vanilla
1/2 c. minced candied ginger
1 lb. marscapone cheese
1/3 c. heavy cream
Spray a 9" springform pan. Dust pan with a little sugar, and knock out any excess.
Combine gingersnap crumbs with melted butter. Sprinkle half of crumbs in bottom of pan, and pat down evenly.
With an electric mixer, beat cream cheese, yogurt, sugar, vanilla, and candied ginger until smooth. Scrap down sides of bowl. Add marscapone and cream, and beat until mixture is thoroughly combined (don't over beat).
Carefully spoon half the mixture over gingersnap crust. Sprinkle half the remaining crumbs evenly over marscapone cream in pan. Top with remaining marscapone mixture, and finish with remaining crumbs. Gently tap pan on counter to eliminate any air bubbles. Cover with plastic wrap, and chill overnight.
Run a thin knife around edge, and remove springform. Cut into slices and serve.