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The Perfect Little Debbie Christmas Tree Cheesecake

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Recipe by Rose Atwater

  • Prep Time30
  • Cool Time8 hours
  • Cook Time70
  • Total Time9 hours 40 minutes
  • Yield12 1x

Description

Get ready to indulge in a dessert that combines the best of two worlds – the Little Debbie Christmas Tree Cakes and creamy homemade cheesecake. That’s right, we’re talking about a Little Debbie Christmas Tree Cheesecake! This dessert is to die for – a creamy homemade vanilla cheesecake with chunks of Little Debbie Christmas Tree Cakes, topped with vanilla frosting and the iconic red stripes and green sprinkles!

Ingredients

Scale
  • 1 cup of Graham Cracker Crumbs
  • 3 tablespoons of Sugar
  • 3 tablespoons of butter, melted
  • 4 packages of cream cheese, softened
  • 1 cup of sugar
  • 3 tablespoons of all-purpose flour
  • 1 tablespoon of vanilla extract
  • 4 eggs
  • 1 cup of sour cream
  • 4 Little Debbie Christmas Tree Cakes (crumbled)
  • 1 16-ounce container of Vanilla Frosting (I use Pillsbury White)
  • Green Sanding Sugar
  • Red frosting or Candy Melts for the red stripes

Instructions

  1. Preheat the oven to 325°F.
  2. Add graham cracker crumbs, melted butter, and sugar to a mixing bowl. Mix until well combined and the consistency of wet sand.
  3. Press and smooth out evenly into a well-greased springform pan.
  4. Bake at 325°F for 10 minutes. Set aside to cool.
  5. Add cream cheese and sugar to a stand mixer. Mix on high until smooth.
  6. Add vanilla and flour and mix until well combined.
  7. Begin adding your eggs two at a time and mix until smooth.
  8. Add sour cream and mix on high until smooth and combined.
  9. Pour half your batter into your springform pan.
  10. Top with crumbled Christmas tree cakes.
  11. Add remaining batter on top. Gently pound your pan on the counter to remove any air pockets.
  12. Fill your sheet pan with 2 inches of boiling water.
  13. Wrap the bottom of your springform pan in aluminum foil making sure there are no holes for water to leak in.
  14. Place your springform pan in the middle of the sheet pan.
  15. Place in the oven at 325°F for one hour and 10 minutes.
  16. Turn off the oven and open the door halfway. Allow the oven to cool completely.
  17. Remove from the oven, run a knife around the edges to loosen it, and let the cheesecake come to room temperature.
  18. Refrigerate overnight (or at least 8 hours. You cannot skip this set o
  19. Take your container of vanilla icing and microwave for 1 minute.
  20. Pour over cheesecake, while still in the springform pan.
  21. Refrigerate until your icing sets. About one hour.
  22. Gently remove from your springform pan and sprinkle with green sanding sugar.
  23. Pipe on curvy stripes of red frostng, melted chocolate, or cookie icing. Whichever you choose.
  24. Slice and serve. Enjoy! This cheesecake will be a show-stopper! 

Equipment

Nutrition

  • Serving Size:
  • Calories: 578
  • Sugar: 46.6 g
  • Sodium: 335.8 mg
  • Fat: 36.6 g
  • Carbohydrates: 55.9 g
  • Fiber: 0.2 g
  • Protein: 7.6 g
  • Cholesterol: 131 mg

Find it online: https://rosebakes.com/the-perfect-little-debbie-christmas-tree-cheesecake/

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