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Little Debbie Christmas Tree Cake Cheesecake

Close-up of a slice of chocolate christmas tree cheesecake with white frosting and festive sprinkles.
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Create a show-stopping centerpiece for your holiday table with this creamy Little Debbie Christmas Tree Cake Cheesecake. This recipe combines a rich cheesecake filling with nostalgic snack cakes, resulting in a festive and memorable dessert.

Ingredients

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  • 180 g graham cracker crumbs
  • 85 g unsalted butter, melted
  • 675 g cream cheese, softened
  • 100 g granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup (240 ml) sour cream
  • 1 package (10.5 oz) Little Debbie Christmas Tree Cakes, roughly chopped
  • 1 cup white chocolate chips
  • 1/2 cup heavy cream
  • Green food coloring (optional, for decoration)
  • Holiday sprinkles and small candies for decoration

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water seepage during the water bath.
  2. Prepare the crust: Mix the graham cracker crumbs and melted butter until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool while you prepare the filling.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and beat until fully incorporated. Mix in the vanilla extract.
  4. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the sour cream until the batter is smooth. Do not overmix.
  5. Gently fold in most of the chopped Little Debbie Christmas Tree Cakes, reserving some for topping. Pour the filling over the cooled crust.
  6. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this is the water bath).
  7. Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the water bath and allow it to cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  10. Prepare the white chocolate ganache: Heat the heavy cream until simmering. Pour the hot cream over the white chocolate chips in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth. Let cool slightly until it thickens to a spreadable consistency.
  11. To decorate: Spread the cooled ganache over the top of the cheesecake. If desired, tint a small amount of the remaining ganache or use whipped cream with green food coloring to pipe ‘branches’ or a tree shape onto the top.
  12. Decorate the surface with the reserved chopped cakes and plenty of holiday sprinkles and small candies to resemble ornaments. Serve chilled.

Notes

  • If you prefer a no-bake version, chill the filling mixture for 4 hours instead of baking. Use a no-bake crust recipe (often using cream cheese, powdered sugar, and whipped topping).
  • For a stronger tree shape, you can bake the cheesecake in a star-shaped springform pan if you have one available.
  • If you do not have a springform pan, you can bake this in a 9×13 inch pan and cut it into squares, decorating each square like a small tree.

Nutrition

Find it online: https://cookingbycarla.com/christmas-tree-cheesecake-recipe/