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Ultimate Nostalgic Little Debbie Christmas Tree Cake Cheesecake

A cross-section view of a festive christmas tree cheesecake showing layers of cake, creamy filling, and pecans, topped with white frosting and colorful sprinkles.
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Create a show-stopping holiday centerpiece with this creamy cheesecake loaded with nostalgic Little Debbie Christmas Tree Cakes. This recipe delivers rich flavor and festive fun for your Christmas gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 pounds cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/4 cup sour cream
  • 1 package (10.5 oz) Little Debbie Christmas Tree Cakes, roughly chopped
  • 1/2 cup white chocolate ganache, for topping
  • Festive sprinkles, for decoration

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the graham cracker crumbs and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth. Beat in the vanilla extract and salt. Add the eggs one at a time, mixing just until combined after each addition. Mix in the sour cream until the batter is smooth. Do not overmix.
  4. Gently fold in the chopped Little Debbie Christmas Tree Cakes into the cheesecake batter.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Bake the cheesecake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  7. Bake for 55 to 65 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 prevents cracking.
  9. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  10. Once cool, cover the cheesecake and chill in the refrigerator for at least 6 hours, or preferably overnight.
  11. Before serving, gently spread the white chocolate ganache over the top of the chilled cheesecake. Decorate with festive sprinkles to resemble a Christmas tree.

Notes

  • For an even creamier texture, ensure your cream cheese is truly at room temperature before mixing.
  • If you prefer a no-bake holiday treat, chill the filling mixture for 8 hours instead of baking.
  • Use a springform pan for easy removal, which is key for presenting this visually stunning Christmas desserts centerpiece.

Nutrition

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