Description
This festive Little Debbie Christmas Tree Cheesecake combines the nostalgic flavors of chopped vanilla or chocolate Christmas Tree Cakes with a creamy cheesecake base and a buttery graham cracker crust. Perfect for holiday celebrations, this dessert is topped with whipped cream and colorful red and green sprinkles to add a merry touch.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Filling
- 2 (7.96 oz) boxes Little Debbie Christmas Tree Cakes (vanilla or chocolate), 10 cakes total, chopped
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
Topping
- Red and green sprinkles, for garnish
- Whipped cream, for topping (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a medium bowl, combine the graham cracker crumbs with the melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake for 10 minutes, then remove and allow to cool while you prepare the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and mix until fully incorporated. Next, add the sour cream and vanilla extract and continue mixing until smooth. Add the eggs one at a time, mixing on low speed after each addition just until combined to avoid overmixing.
- Incorporate the cake pieces: Gently fold the chopped Little Debbie Christmas Tree Cakes into the cheesecake batter, distributing them evenly but carefully to maintain the batter’s light texture.
- Bake the cheesecake: Pour the batter over the prepared crust in the springform pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until the center is mostly set but still slightly jiggly to the touch.
- Cool and chill: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Then, remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Serve and garnish: Before serving, top the cheesecake with whipped cream if desired and sprinkle it generously with red and green sprinkles for a festive holiday presentation. Slice and enjoy your celebratory dessert!
Notes
- You can use either vanilla or chocolate Little Debbie Christmas Tree Cakes depending on your preferred flavor profile.
- For an extra festive touch, drizzle the cheesecake with melted white chocolate or red and green candy melts before serving.
- This cheesecake is best served chilled and keeps well in the refrigerator for up to 3 days.
- Allow the cream cheese and eggs to come to room temperature before mixing for a smoother filling texture.
