Little Debbie Christmas Tree Cheesecake (Print-Friendly Format)
Rich cheesecake studded with tree cakes, white ganache, sprinkles, and classic festive buttercream detail.
# Ingredients You’ll Need:
→ Crust
01 -
180 g graham cracker crumbs
02 -
85 g unsalted butter, melted
→ Cheesecake Filling
03 -
675 g cream cheese, softened
04 -
100 g granulated sugar
05 -
24 g all-purpose flour
06 -
1 teaspoon vanilla extract
07 -
120 ml heavy whipping cream
08 -
2 large eggs
09 -
7 Little Debbie Christmas Tree Cakes
→ Ganache and Decoration
10 -
170 g white chocolate
11 -
80 ml heavy whipping cream
12 -
Green sprinkles
13 -
Red buttercream frosting
# How to Make It:
01 -
Preheat oven to 175°C. Generously spray a 23 cm springform pan with non-stick spray.
02 -
In a food processor, pulse graham crackers to fine crumbs. Add melted butter and pulse until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan. Bake for 10 minutes, until golden. Allow to cool briefly.
03 -
Using a stand mixer fitted with the paddle attachment, beat cream cheese on high speed until light and fluffy.
04 -
Add granulated sugar, all-purpose flour, and vanilla extract to the cream cheese. Mix until just combined and smooth.
05 -
Scrape the sides and bottom of the bowl; pour in the heavy whipping cream. Mix on low until incorporated, then briefly increase to high speed for 1 minute.
06 -
With mixer on low, add eggs one at a time, mixing just until incorporated after each addition. Avoid overmixing.
07 -
Pour half the cheesecake batter into the cooled crust and spread evenly. Arrange Little Debbie Christmas Tree Cakes in a circle on top of the batter and gently press down. Cover with remaining batter and smooth the surface.
08 -
Bake at 175°C for 15 minutes. Without opening the oven, reduce temperature to 93°C and bake an additional 50 to 53 minutes, until edges are set and the center is slightly jiggly.
09 -
Turn off oven, crack the door, and allow the cheesecake to cool inside for 15 minutes. Transfer to a wire rack and cool to room temperature.
10 -
Refrigerate the cheesecake for at least 6 hours, preferably overnight, until fully set.
11 -
Warm 80 ml heavy cream in a microwave-safe bowl until hot but not boiling. Pour over white chocolate and let sit for 3 minutes. Whisk until smooth and fully melted.
12 -
Pour the ganache over the set cheesecake and smooth over the surface. Sprinkle with green sprinkles and pipe red buttercream frosting lines to resemble decoration. Serve immediately, or store chilled in an airtight container up to 5 days.
# Extra Tips:
01 -
For the smoothest texture, bring cream cheese and eggs to room temperature before mixing.
02 -
Do not overmix the batter once eggs are added to prevent cracking.
03 -
For clean slices, use a hot, sharp knife and wipe between cuts.