Description
This Little Debbie Christmas Tree Cheesecake combines a creamy, rich cheesecake filling with festive chopped Christmas Tree Cakes folded in for added texture and flavor. Topped with a smooth white chocolate ganache, green sprinkles, and red buttercream frosting, it makes a perfect holiday dessert that is both visually appealing and delicious.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- 6 tablespoons melted butter
Cheesecake Filling
- 3 packs cream cheese, softened (8 oz each)
- ½ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
- 2 large eggs
- 7 Little Debbie Christmas Tree Cakes, chopped
White Chocolate Ganache
- 1 cup white chocolate
- â…“ cup heavy whipping cream
Decoration
- Green sprinkles
- Red buttercream frosting
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Prepare the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand, then press firmly and evenly into the bottom of the prepared springform pan. Set aside.
- Make the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese on medium speed until creamy and smooth. Add sugar and flour, mixing until fully incorporated. Stir in vanilla extract and heavy whipping cream, blending well. Add eggs one at a time, mixing just until combined after each addition. Gently fold in the chopped Little Debbie Christmas Tree Cakes, ensuring they are evenly distributed.
- Bake the Cheesecake: Pour the cream cheese filling evenly over the prepared crust and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly when shaken. After baking, turn off the oven, slightly open the door, and let the cheesecake cool inside for 30 minutes to prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and transfer it to a wire rack to cool to room temperature. Once cooled, cover with plastic wrap and refrigerate it for at least 4 hours, preferably overnight, to allow it to fully set and develop flavors.
- Prepare the White Chocolate Ganache: Heat the heavy cream in a small saucepan over low heat until it just begins to steam. Remove from heat and pour the hot cream over the white chocolate pieces in a heatproof bowl. Let it sit for 1 minute to soften, then stir until the ganache is smooth and glossy. Allow it to cool until thickened but still pourable.
- Assemble and Decorate: Carefully remove the chilled cheesecake from the springform pan and place it on a serving platter. Pour the white chocolate ganache over the top, allowing it to drip down the sides naturally. Decorate with green sprinkles and pipe festive patterns on top using red buttercream frosting for a holiday touch.
Notes
- For best results, make sure all cream cheese is at room temperature before mixing.
- Do not overmix the batter once eggs are added to avoid a dense cheesecake.
- If you don’t have Little Debbie Christmas Tree Cakes, you can substitute with similar holiday-themed snack cakes or mini brownie pieces.
- Allow the ganache to cool sufficiently before pouring to avoid melting the frosting decoration.
- Chilling the cheesecake overnight ensures it sets properly and enhances the flavor.
