Preparation Steps

• Add the cream cheese and sugar to a large mixer bowl and mix until well combined and smooth.
• Add the ginger, cinnamon, cloves, molasses and milk and mix until well combined and smooth. Set aside.
• Add the heavy whipping cream, powdered sugar and vanilla extract to another large mixer bowl and whip on high speed until stiff peaks form.
• Fold about 1/3 of the whipped cream into the cream cheese mixture. Gently fold in the rest. Set the rest of the whipped cream aside.
• To a large trifle dish add about half of the gingerbread cookies. Spread into an even layer. Break them into pieces first to help them fit.
• Add half of the cream cheese mixture and spread into an even layer.
• Add half of the caramel sauce on top of the cream cheese mixture in an even layer.
• Use another 1/3 of the whipped cream to create an even layer on top of the caramel sauce.
• Add another layer of the gingerbread cookies, cream cheese mixture and caramel sauce.
• Use the remaining 1/3 of the whipped cream to pipe swirls around the top of the cheesecake, then decorate as desired.
• Store trifle in the fridge and let it firm up for about 4 hours, then serve. Best eaten within 3-4 days. Store covered.