Description

This festive Little Debbie Christmas Tree Cheesecake combines a creamy, rich cream cheese filling with the fun addition of chopped Little Debbie Christmas Tree Cakes folded in. Set on a buttery graham cracker crust, the cheesecake is baked to perfection and topped with a luscious white chocolate ganache, green sprinkles, and red buttercream frosting to create a delightful holiday dessert perfect for celebrations and gatherings.

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
⅓ cup heavy whipping cream

Decoration

Green sprinkles
Red buttercream frosting

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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 and make removal easier.
Prepare the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs with melted butter and stir until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust layer. Set aside while preparing the filling.
Make the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. Add sugar and all-purpose flour, mixing until fully incorporated and smooth. Then add vanilla extract and heavy whipping cream, mixing to combine. Add eggs one at a time, mixing just until each is incorporated to avoid overmixing. Gently fold in the chopped Little Debbie Christmas Tree Cakes to evenly distribute them throughout the batter.
Bake the Cheesecake: Pour the cream cheese filling over the prepared crust in the springform pan, smoothing the top with a spatula. Place in the preheated oven and bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when nudged. 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 place it on a wire rack to cool completely at room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow it to set and develop flavors fully.
Prepare the White Chocolate Ganache: In a small saucepan over low heat, warm the heavy whipping cream until steaming but not boiling. Pour the hot cream over the white chocolate in a heatproof bowl. Let it sit for 1 minute to melt the chocolate, then stir gently until smooth and glossy. Allow the ganache to cool until it thickens to a pourable consistency but is not too runny for drizzling.
Assemble and Decorate: Remove the chilled cheesecake from the springform pan and place it on a serving platter. Pour the slightly thickened white chocolate ganache over the top, letting it drip naturally down the sides for an elegant effect. Decorate the top with green sprinkles and pipe festive red buttercream frosting patterns to complete the holiday-themed presentation.

Notes

Make sure the cream cheese is fully softened before beating to avoid lumps in the filling.
Do not overmix after adding eggs to prevent cracking.
Allow the cheesecake to chill thoroughly to ensure proper texture when slicing.
Use parchment paper lining for easy removal and cleaner edges.
The white chocolate ganache should be thick enough to coat without running off completely.
Store leftover cheesecake refrigerated in an airtight container for up to 4 days.