Crumble the cooled gingerbread cake into small, uniform pieces and set aside in a bowl.

In a large mixing bowl, beat the softened cream cheese with powdered sugar using a hand mixer until the mixture is creamy and smooth.

Blend in molasses, vanilla extract, and ground spices until combined. In a separate bowl, whip heavy cream until stiff peaks form, then fold into cream cheese mixture.

Layer crumbled gingerbread, creamy cheesecake filling, and whipped cream in serving glasses. Repeat until filled.

Drizzle caramel sauce over the whipped cream layer and add a dollop of whipped cream on top.

Cover with plastic wrap and refrigerate for at least 1 hour before serving.