Description
This Perfect Little Debbie Christmas Tree Cheesecake is a festive and indulgent holiday dessert that combines creamy homemade vanilla cheesecake with chunks of Little Debbie Christmas Tree Cakes. Featuring a buttery graham cracker crust, a rich and smooth cream cheese filling layered with the iconic Christmas Tree Cakes, and topped with vanilla frosting, green sanding sugar, and festive red stripes, this cheesecake is sure to be the centerpiece of your holiday celebrations.
Ingredients
Scale
Crust
- 1 cup Graham Cracker Crumbs
- 3 tablespoons Sugar
- 3 tablespoons Butter, melted
Cheesecake Filling
- 4 packages Cream Cheese, softened
- 1 cup Sugar
- 3 tablespoons All-Purpose Flour
- 1 tablespoon Vanilla Extract
- 4 Eggs
- 1 cup Sour Cream
- 4 Little Debbie Christmas Tree Cakes, crumbled
Topping
- 1 16-ounce container Vanilla Frosting (Pillsbury White recommended)
- Green Sanding Sugar
- Red Frosting or Candy Melts for red stripes
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. Press this mixture evenly into a well-greased springform pan and bake for 10 minutes. Remove and allow to cool completely.
- Make the batter: In a stand mixer, beat the softened cream cheese and sugar on high speed until smooth and creamy. Add vanilla extract and flour, mixing well to combine. Gradually add eggs two at a time, blending thoroughly before adding the next. Finally, incorporate the sour cream and mix on high until the batter is smooth and fully combined.
- Layer the cheesecake: Pour half of the batter into the cooled crust in the springform pan. Evenly distribute the crumbled Little Debbie Christmas Tree Cakes over the batter layer. Pour the remaining batter on top and gently tap the pan on the counter to release any air bubbles.
- Prepare for baking: Fill a sheet pan with about 2 inches of boiling water to create a water bath. Wrap the bottom of your springform pan tightly with aluminum foil to prevent water from seeping in. Place the springform pan in the center of the sheet pan with water.
- Bake the cheesecake: Bake at 325°F for 1 hour and 10 minutes. Once baking is complete, turn off the oven and leave the door slightly ajar. Allow the cheesecake to cool gradually inside the oven to prevent cracking.
- Cool and chill: When cool enough, run a knife around the edges of the pan to loosen the cheesecake. Let it come to room temperature, then refrigerate overnight or for at least 8 hours to set completely.
- Add the topping: Microwave the vanilla frosting for 1 minute until pourable. Pour the frosting evenly over the cheesecake while still in the springform pan. Refrigerate for about 1 hour until the frosting sets.
- Decorate and serve: Carefully remove the cheesecake from the springform pan. Sprinkle the top generously with green sanding sugar. Use red frosting, melted chocolate, or cookie icing to pipe festive curvy red stripes. Slice and enjoy this spectacular holiday dessert!
Notes
- This cheesecake combines the nostalgic flavor of Little Debbie Christmas Tree Cakes with a classic vanilla cheesecake to create a show-stopping holiday dessert.
- Ensure the springform pan is well wrapped in foil to prevent water from leaking into the cheesecake during the water bath baking process.
- Patience is key: cooling the cheesecake slowly in the oven and chilling it overnight helps avoid cracks and ensures a creamy texture.
- Feel free to use your favorite red frosting or candy melts to personalize the decorative stripes on top.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 578
- Sugar: 46.6 g
- Sodium: 335.8 mg
- Fat: 36.6 g
- Saturated Fat: 19.1 g
- Unsaturated Fat: 17.5 g
- Trans Fat: 0 g
- Carbohydrates: 55.9 g
- Fiber: 0.2 g
- Protein: 7.6 g
- Cholesterol: 131 mg
