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Show-Stopping Little Debbie Christmas Tree Cheesecake

A close-up of a slice of christmas tree cheesecake topped with white chocolate drizzle and festive red and green sprinkles.
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Create a festive centerpiece with this creamy, rich cheesecake loaded with nostalgic Little Debbie Christmas Tree Cakes. This recipe delivers a showstopper holiday dessert that is simple to assemble.

Ingredients

Scale
  • 180 g graham cracker crumbs
  • 85 g unsalted butter, melted
  • 675 g cream cheese, softened
  • 100 g granulated sugar
  • 1 package (12 count) Little Debbie Christmas Tree Cakes, chopped
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup white chocolate ganache, for topping
  • Green sprinkles and small candy ornaments, 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 in a bowl until combined. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8 minutes. Let it cool slightly.
  3. Prepare the 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 on low speed just until each egg is combined. Do not overmix the batter once the eggs are added.
  5. Gently fold in most of the chopped Little Debbie Christmas Tree Cakes, reserving some for the top layer.
  6. Pour the cheesecake batter over the cooled crust. 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 to create a 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 let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  10. Decorate before serving: Gently remove the cheesecake from the springform pan. Drizzle the top with white chocolate ganache. Press the reserved chopped Tree Cakes around the edges or scatter them across the top. Finish with green sprinkles and small candy ornaments to resemble a decorated Christmas tree.

Notes

  • For a truly show-stopping holiday dessert, use a small offset spatula to create swirls in the white chocolate ganache before adding the sprinkles.
  • If you want a no-bake version, substitute the eggs and baking steps with a mixture of whipped topping and cream cheese, setting it in the refrigerator until firm.
  • You can use a springform pan shaped like a tree if you have one, but a round cheesecake decorated like a tree works just as well for a festive food for parties.

Nutrition

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