Description
This Little Debbie Christmas Tree Cheesecake is a festive and creamy vanilla cheesecake filled with Little Debbie Christmas Tree Cakes, topped with a luscious white chocolate ganache, red icing stripes, and green sprinkles, perfect for celebrating the holiday season with a delightful visual and flavor combination.
Ingredients
Scale
Crust
- 2 cups finely crushed Golden Oreos (about 23-25 Oreos)
- 6 Tablespoons salted butter (melted)
Cheesecake Filling
- 4 (8-ounce) packages full-fat cream cheese (softened, 32 ounces total)
- 1 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/2 cup full-fat sour cream (room temperature)
- 1/4 cup heavy cream
- 4 large eggs
Filling and Topping
- 8 Little Debbie Christmas Tree Cakes
- 4 ounces white chocolate
- 2 Tablespoons heavy cream
- Red decorating icing
- Green sprinkles
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the finely crushed Golden Oreos with the melted salted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes to set and then allow it to cool slightly.
- Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with granulated sugar and all-purpose flour until smooth and creamy, about 3 to 5 minutes. Add vanilla extract, sour cream, and heavy cream, mixing until fully incorporated and smooth. Add eggs one at a time, mixing on low speed after each addition just until blended to avoid overbeating.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled Oreo crust. Arrange the 8 Little Debbie Christmas Tree Cakes evenly on top of the batter. Gently pour the remaining half of the cheesecake batter over the snack cakes, making sure to cover them fully.
- Bake the Cheesecake: Place the springform pan in the preheated oven and bake for about 60 minutes, or until the center is mostly set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Then remove from the oven and cool completely on a wire rack.
- Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or preferably overnight to allow it to set fully and develop flavors.
- Prepare the White Chocolate Ganache: In a small microwave-safe bowl, gently melt the white chocolate and heavy cream together in 20-second intervals, stirring well between each, until smooth and glossy. Allow it to cool slightly but remain pourable.
- Decorate the Cheesecake: Remove the cheesecake from the springform pan and place it on a serving plate. Pour and spread the white chocolate ganache evenly over the top. Drizzle red decorating icing in stripes resembling the original Christmas Tree Cakes’ distinctive look, then sprinkle green sugar sprinkles on top to complete the festive design.
Notes
- This cheesecake combines the creamy texture of classic cheesecake with the nostalgic sweetness of Little Debbie Christmas Tree Cakes, making it a fun holiday dessert that doubles as a conversation starter.
- Ensure all dairy ingredients are at room temperature before mixing to achieve a smooth batter without lumps.
- To avoid cracks, do not overmix the batter and use the oven cooling step after baking to allow gradual temperature change.
- If desired, you can substitute the Oreo crust with a traditional graham cracker crust, but Golden Oreos complement the vanilla flavors best.
- Make ahead: This cheesecake tastes best when refrigerated overnight and served chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 314 kcal
- Sugar: 29 g
- Sodium: 158 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 0.4 g
- Protein: 4 g
- Cholesterol: 74 mg
