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Ultimate Nostalgic Little Debbie Christmas Tree Cheesecake

Close-up of a slice of christmas tree cheesecake loaded with colorful fruit pieces and nuts on a white platter.
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Create a creamy, baked cheesecake featuring a layer of iconic Little Debbie Christmas Tree Cakes embedded in a vanilla cream cheese filling, set on a buttery crust. This dessert brings holiday nostalgia to your table.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 packages (5.5 oz each) Little Debbie Christmas Tree Cakes, unwrapped
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • Green food coloring (optional, for decoration)
  • Red and green sprinkles (optional, for decoration)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool completely.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar until fully incorporated. Mix in the vanilla extract and sour cream. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Arrange the unwrapped Little Debbie Christmas Tree Cakes in a single layer over the batter. Gently pour the remaining cheesecake batter over the cakes, spreading carefully to cover them.
  5. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  6. Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Before serving, remove the sides of the springform pan. Decorate the top with green food coloring swirls or green frosting, and top with red and green sprinkles for a festive look.

Notes

  • For a no-bake option, substitute the baked crust with a chilled crust made from crushed Golden Oreos and butter. Use a stabilized whipped cream or cool whip topping instead of baking the filling.
  • If you do not want to use a water bath, bake the cheesecake without one, but watch carefully to prevent cracking. Cooling slowly in the turned-off oven is still important.
  • This recipe makes an excellent Christmas party centerpiece dessert.

Nutrition

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