Description
This Little Debbie Christmas Tree Cheesecake recipe is a festive and indulgent dessert perfect for holiday celebrations. Featuring a creamy cream cheese filling studded with chopped Little Debbie Christmas Tree Cakes, a buttery graham cracker crust, and topped with a smooth white chocolate ganache and colorful festive decorations, this cheesecake combines classic flavors with seasonal charm for a delightful treat.
Ingredients
Scale
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- 6 tablespoons melted butter
Cream Cheese 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
- â…“ cup heavy whipping cream
Decorations
- Green sprinkles
- Red buttercream frosting
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 ensure easy removal of the cheesecake.
- Prepare the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Press the crust firmly into the bottom of the springform pan, distributing it evenly. 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 creamy and smooth. Add the granulated sugar and flour, mixing until fully incorporated without lumps. Add the vanilla extract and heavy whipping cream and mix until blended. Add the eggs one at a time, mixing just until combined after each addition. Gently fold in the chopped Little Debbie Christmas Tree Cakes, distributing them evenly throughout the filling.
- Bake the Cheesecake: Pour the cream cheese filling over the prepared crust and smooth the surface with a spatula. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. After baking, turn off the oven, open the door slightly, and let the cheesecake cool inside for 30 minutes to prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and transfer it to a wire rack to cool to room temperature. Once cooled, cover the cheesecake tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight to set completely.
- Prepare the White Chocolate Ganache: Heat the heavy cream in a small saucepan over low heat just until it starts to steam. Pour the hot cream over the white chocolate in a heat-proof bowl. Let it sit for 1 minute, then stir until the ganache is smooth and glossy. Allow the ganache to cool until it thickens to a pourable consistency.
- Assemble and Decorate: Carefully remove the chilled cheesecake from the springform pan and place it on a serving platter. Pour the white chocolate ganache evenly over the top, allowing it to drip down the sides. Decorate the top with green sprinkles and pipe red buttercream frosting in festive holiday patterns for a colorful and attractive finish.
Notes
- Ensure cream cheese is fully softened for a smooth filling without lumps.
- Do not overbake; the center should still slightly jiggle to ensure a creamy texture.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracks.
- Chilling overnight enhances flavor and texture.
- Use high-quality white chocolate for the ganache for best flavor and texture.
- The Little Debbie Christmas Tree Cakes add a unique texture and festive element to the filling.
