Description
This festive Little Debbie Christmas Tree Cheesecake is a delightful holiday treat that combines creamy cheesecake with the nostalgic flavor of Little Debbie Christmas Tree Cakes. The graham cracker crust forms a buttery base, while the fluffy cream cheese filling is studded with chopped Christmas Tree Cakes. Topped with a luscious white chocolate ganache, green sprinkles, and red buttercream frosting, this cheesecake is perfect for holiday celebrations and brings both charm and sweetness to your dessert table.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons melted butter
Cheesecake Filling
- 3 packs cream cheese, softened (about 24 oz)
- ½ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
- 2 eggs
- 7 Little Debbie Christmas Tree Cakes, chopped
Topping
- 1 cup white chocolate
- ⅓ cup heavy whipping cream
- Green sprinkles
- Red buttercream frosting
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes to set, then remove from oven and let cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add the sugar and flour, and continue beating until fully incorporated. Mix in vanilla extract and heavy whipping cream until the batter is smooth. Add the eggs one at a time, beating gently after each addition to avoid incorporating too much air.
- Add the chopped cakes: Gently fold in the chopped Little Debbie Christmas Tree Cakes into the cheesecake batter using a spatula to evenly distribute without breaking them up too much.
- Bake the cheesecake: Pour the cream cheese mixture over the cooled graham cracker crust. Smooth the top with a spatula. Bake in the preheated oven at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center slightly jiggles when shaken. Turn off the oven and leave the cheesecake inside for 1 hour with the door ajar to prevent cracking.
- Cool and chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours or overnight to fully set.
- Prepare the white chocolate ganache: In a small saucepan, heat ⅓ cup heavy whipping cream over medium heat until it just begins to simmer. Pour the hot cream over 1 cup of chopped white chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
- Decorate the cheesecake: Pour the white chocolate ganache evenly over the chilled cheesecake surface, allowing it to drip down the sides slightly. Sprinkle green sprinkles over the ganache while still soft. Use red buttercream frosting to pipe decorative accents, such as berries or ribbons, on top of the ganache to resemble Christmas ornaments.
- Serve: Chill the decorated cheesecake for an additional 30 minutes to set the ganache and frosting. Remove from the springform pan, slice, and serve chilled for the best flavor and texture.
Notes
- Use room temperature cream cheese to ensure a smooth batter without lumps.
- Be careful not to overbeat eggs to prevent cracking during baking.
- If you can’t find Little Debbie Christmas Tree Cakes, you can substitute with other festive snack cakes.
- For a firmer ganache, let it set longer in the fridge before spreading on the cheesecake.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
