Description
This Little Debbie Christmas Tree Cheesecake is a festive, creamy vanilla cheesecake featuring a crust made from finely crushed Golden Oreos, filled with Little Debbie Christmas Tree Cakes, and topped with a luscious white chocolate ganache adorned with red icing stripes and green sprinkles. Perfect for holiday celebrations, this rich and indulgent dessert brings together iconic seasonal flavors and textures in a fun and delightful presentation.
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, total 32 ounces)
- 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: Mix the finely crushed Golden Oreos with the melted salted butter until well combined. Press this mixture evenly into the bottom of a springform pan to form the crust. Set aside.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar and all-purpose flour until smooth and creamy. Add the vanilla extract, sour cream, and heavy cream, and continue mixing until all ingredients are fully incorporated and smooth.
- Add the eggs: Add the eggs one at a time, mixing gently after each addition to maintain a creamy texture without overbeating. Ensure the mixture is smooth and homogeneous.
- Assemble the cheesecake: Pour half of the cheesecake batter over the prepared crust in the springform pan. Arrange 8 Little Debbie Christmas Tree Cakes evenly on top of this layer. Carefully pour the remaining cheesecake batter over the cakes, ensuring they are well covered.
- Bake the cheesecake: Preheat your oven to 325°F (163°C). Place the springform pan in the oven and bake for about 60 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool gradually and prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and cool it completely at room temperature. Then refrigerate for at least 6 hours, preferably overnight, until fully set and chilled.
- Prepare the white chocolate ganache: Melt the white chocolate and heavy cream together, using a double boiler or microwave in short bursts, stirring continuously until smooth and glossy.
- Decorate the cheesecake: Pour the white chocolate ganache over the chilled cheesecake, spreading it evenly across the top. Using red decorating icing, pipe stripes across the ganache surface to mimic the iconic red stripes on the Little Debbie Christmas Tree Cakes. Sprinkle green sugar sprinkles over the top for a festive look.
- Final chill: Refrigerate the decorated cheesecake for at least 30 minutes to set the ganache and icing before serving.
Notes
- This cheesecake combines creamy vanilla cheesecake with festive holiday snack cakes for a unique Christmas treat.
- Use full-fat dairy products for the best texture and flavor.
- Allow the cheesecake to cool gradually in the oven with the door ajar to minimize cracking.
- Chilling overnight ensures the cheesecake sets properly and flavors meld beautifully.
- Decorate just before serving to maintain freshness of ganache and sprinkles.
Nutrition
- Serving Size: 1 slice (approximately 1/14 of cheesecake)
- 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
