Add the cream cheese and granulated 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 0.33 of the whipped cream into the cream cheese mixture. I usually add about half of it first, gently fold it together, then 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. I like to break them into pieces first to help them fit and make them easier to scoop out later.

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 0.33 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. You should have used all of each of them.

Use the remaining 0.33 of the whipped cream to pipe swirls around the top of the cheesecake, then decorate as desired. I added a few more gingerbread men to the top of mine.

Store trifle in the fridge and let it firm up for about 4 hours, then serve.