Gingerbread and cranberries are my winter muses. My sticky gingerbread spice cake has already proven to be quite the fan favorite. And my soft candied cranberries are incredibly versatile. So what could be better than to combine my two favorite recipes of the season in this stunning gingerbread cranberry cheesecake trifle.
GINGERBREAD CRANBERRY CHEESECAKE TRIFLE ANATOMY
A trifle consists of multiple layers of crumbled or cubed cake, pudding or cream, and fruit. Most commonly recognized a British dessert, trifles make for a glorious celebratory treat. This recipe yields an average-sized trifle that fits well in a 128 oz. trifle serving bowl.
Firstly, there is GINGERBREAD cake. I developed my sticky gingerbread spice cake specifically for its role in this trifle. By using oil instead of butter, you get a moister cake that doesn’t dry out when refrigerated. Which means you can make this trifle ahead of time without risking the texture of the cake. This cake tastes best when made the day before and left at room temperature to get nice and sticky.
Secondly, we have CRANBERRY. Trifles typically feature fruit in some form and cranberries are the perfect match for the richly flavored gingerbread cake. The tartness of the cranberries is tamed through a simple candying process. And the final result yields soft whole cranberries that are delicious & festive.
Finally, there is CHEESECAKE. The final element of a trifle is something creamy. A soft, cheesecake whipped cream balances the spices of the gingerbread and the tartness of the cranberries perfectly.
A dreamy combination of flavors and textures, this gingerbread cranberry cheesecake trifle is an easy, yet elegant holiday dessert. And it tastes delicious whether you make it ahead of time or just before serving ❤️