Wesson Recipes

Easy Gingerbread Cheesecake Trifle

40oz Wesson Canola Oil Bottle

Makes 8 servings

Introducing our new Gingerbread Cheesecake Trifle, here just in time for the holiday season. Trifles, once considered a retro dessert, have made a comeback in a big way. Not only do they look incredible set out on the table, but they’re also an easy make-ahead dessert option. Our Gingerbread Cheesecake Trifle recipe requires assembly in individual cups, making serving dessert just a bit easier. Sweet and creamy cheesecake mousse is layered with tart cherry compote and gingerbread cake, spiced with a seasonal medley of ginger, cinnamon and cloves. Add extra festive flair to these trifle cups by garnishing with ginger snaps, chopped nuts, and a sprinkle of cinnamon.

  • Gluten
  • Milk
  • Eggs
  • Nuts (optional)
  • Ingredients

    Gingerbread Cake
    All-purpose flour 1 1/2 cups.
    Baking soda 1 tsp.
    Ground cinnamon 1 tsp.
    Ground ginger 1 tsp.
    Ground cloves 1/4 tsp.
    Salt 1/4 tsp.
    Wesson Canola Oil 1/2 cup.
    Molasses 1/2 cup.
    Water or 2% milk 1/2 cup.
    Granulated sugar 1/2 cup.
    Egg 1 each.
    Cherry Compote
    Frozen pitted cherries, thawed 2 cups.
    Corn starch 1 1/2 tbsp.
    Water 1 1/2 tbsp.
    Cream Cheese Mousse
    Brick Style Cream Cheese, softened 8 oz.
    Icing sugar (powdered sugar) 1/2 cup.
    Pure vanilla extract 2 tsp.
    35% Whipping cream 1 cup.
    Garnish (optional)
    Gingersnap Cookies .
    Roasted and chopped hazelnuts .
    Ground cinnamon .


    Gingerbread Cake

    Pre-heat oven to 350°F. Grease and flour an 8-½ x 4-½ x 2-½ inch loaf pan.

    In a bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt until well combined.

    In the bowl of a stand mixer fitted with paddle attachment, combine Pure Wesson Canola Oil, molasses, water, sugar and egg; mix well. Add flour mixture to wet mixture; mix to combine. Pour batter into prepared loaf pan. Bake in center of oven for 45 minutes or until tester inserted into the middle of the cake comes out clean. Cool on rack for 20 minutes and then turn out cake to cool completely.

    Cherry Compote

    In a small saucepan, heat thawed cherries and their juice on medium heat. In a small bowl, stir cornstarch and water together, stir into cherries; cook for 2 to 3 minutes or until mixture is slightly thickened. Remove from heat and cool completely.

    Cream Cheese Mousse

    In the bowl of a stand mixer fitted with paddle attachment, beat cheese until smooth, add icing sugar and vanilla and beat on low-speed scraping down twice, until combined. Change to whisk attachment; increase speed to medium, slowly add cream. Scrape bowl down; whip on high speed until soft peaks are formed.

    Assembly Method
    Assemble cheesecake trifle cups by cutting the gingerbread cake into ½-inch cubes; place a layer in the bottom of a ½ cup glass or jar as desired. Top with mousse mixture, and a few spoons of cherry compote. Repeat layers until you reach the top. Repeat with remaining ingredients. Chill 30 minutes or more before serving.

    Garnish with ginger snaps, roasted and chopped hazelnuts or a simple sprinkle of cinnamon. Serve and add these incredibly delicious Gingerbread Cheesecake Trifle to your holiday dessert repertoire.
    Cheesecake trifle can also be made in a 4 to 6 cup trifle bowl if desired.