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Little Debbie Christmas Tree Cheesecake Recipe

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4.9 from 127 reviews

This Little Debbie Christmas Tree Cheesecake recipe combines a creamy, fluffy cheesecake with festive Little Debbie Christmas Tree Cakes embedded inside, topped with a smooth white chocolate ganache and colorful sprinkles for a holiday treat that’s both visually stunning and delicious.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons butter (melted)

Cheesecake Filling

  • 3 packs cream cheese (softened)
  • 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

Topping

  • 1 cup white chocolate
  • 1/3 cup heavy whipping cream
  • Green sprinkles
  • Red buttercream frosting

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350 degrees F and generously spray a 9-inch springform pan with non-stick spray to ensure easy release.
  2. Make the crust: Pulse graham cracker cookies in a food processor until you have about 1 ½ cups of crumbs. Add melted butter and pulse again until combined. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes until golden brown.
  3. Cream the base: In a stand mixer with paddle attachment, beat softened cream cheese on high speed until light and fluffy.
  4. Add sugar, flour, and vanilla: Mix in granulated sugar, all-purpose flour, and vanilla extract until just combined and smooth.
  5. Incorporate heavy cream: Scrape the bowl sides and bottom, add ½ cup heavy whipping cream, and mix on low speed until combined. Increase speed to high and beat for about 1 minute to aerate the mixture.
  6. Add eggs: Add the eggs one at a time, beating well after each addition to fully incorporate.
  7. Assemble cheesecake base: Pour half of the cheesecake batter over the baked crust and smooth evenly with an offset spatula.
  8. Layer the Little Debbie cakes: Arrange the 7 Little Debbie Christmas Tree Cakes in a circle over the batter, gently pressing them in to embed.
  9. Cover cakes: Pour the remaining cheesecake batter over the cakes and smooth the top.
  10. Bake cheesecake: Bake at 350 degrees F for 15 minutes. Without opening the oven, reduce temperature to 200 degrees F and continue baking for an additional 50-53 minutes, until edges are set and the center slightly jiggles.
  11. Cool in oven: Turn off the oven, crack the door open, and allow the cheesecake to cool slowly inside for about 15 minutes.
  12. Cool completely: Remove from oven and cool to room temperature on a wire rack.
  13. Chill overnight: Refrigerate the cheesecake overnight to set completely.
  14. Prepare white chocolate ganache: Heat 1/3 cup heavy whipping cream in a microwave-safe bowl in 30-second increments until hot but not boiling. Pour cream over 1 cup white chocolate and let sit for 3 minutes, then whisk until smooth.
  15. Top cheesecake: Pour the white chocolate ganache over the chilled cheesecake and smooth the surface evenly.
  16. Decorate: Sprinkle green sprinkles over the ganache and pipe red buttercream frosting lines on top to mimic festive decorations.
  17. Serve and store: Serve immediately or store the cheesecake in an airtight container in the refrigerator for 3-5 days.

Notes

  • Ensure cream cheese is fully softened for a smooth cheesecake batter.
  • Do not overbake; the center should still jiggle slightly when done.
  • Slow cooling in the oven helps prevent cracks on the cheesecake surface.
  • Store leftovers in an airtight container to maintain freshness.
  • Use store-bought red buttercream tubes for easy decorating without extra prep.

Keywords: Little Debbie Christmas Tree Cakes, Cheesecake, Christmas dessert, Holiday recipe, Festive cheesecake, White chocolate ganache

Find it online: https://leofoster.com/little-debbie-christmas-tree-cheesecake-recipe/