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Little Debbie Christmas Tree Cake Cheesecake

A slice of rich Christmas tree cheesecake topped with white frosting, green piped trees, and festive sprinkles.
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Create a show-stopping holiday centerpiece with this creamy Little Debbie Christmas Tree Cake Cheesecake. This recipe combines a buttery crust, rich cheesecake filling studded with nostalgic snack cakes, and festive topping for a memorable Christmas dessert.

Ingredients

Scale
  • 180 g graham cracker crumbs
  • 85 g unsalted butter, melted
  • 675 g cream cheese, softened
  • 100 g granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • 1 package (12.5 oz) Little Debbie Christmas Tree Cakes, chopped
  • 1 cup white chocolate chips
  • 1/2 cup heavy cream
  • Green food coloring (optional, for decoration)
  • Holiday sprinkles for decoration

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). 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 this mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool while you prepare the filling.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and beat until fully combined. Mix in the vanilla extract.
  4. Beat in the eggs one at a time, mixing just until incorporated after each addition. Stir in the sour cream until the batter is smooth. Do not overmix.
  5. Gently fold in most of the chopped Little Debbie Christmas Tree Cakes, reserving some for topping later. Pour the filling over the cooled crust.
  6. Bake the cheesecake in 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 halfway up the sides of the springform pan.
  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 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. Prepare the white chocolate ganache topping: Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the white chocolate chips in a heatproof bowl. Let stand for 5 minutes, then whisk until smooth. Let the ganache cool slightly until it thickens to a spreadable consistency.
  11. Once the cheesecake is chilled, spread the cooled white chocolate ganache over the top.
  12. Decorate the top to resemble a Christmas tree: Use green food coloring mixed with a small amount of whipped topping (if desired) to pipe or spread ‘branches’ onto the ganache. Top with the reserved chopped Little Debbie cakes and holiday sprinkles.

Notes

  • For the best texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • If you want a truly tree-shaped presentation without a special pan, you can assemble the cheesecake in a round pan and then use frosting and decorations to visually create the tree shape on top.
  • This recipe works well as a no-bake version if you substitute the eggs and sour cream with stabilized whipped topping and omit the baking step, chilling it until firm instead.

Nutrition

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