Little Debbie Christmas Tree Cake Cheesecake Recipe

ByNaomi Fletcher
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Introduction

This Little Debbie Christmas Tree Cake Cheesecake is a delightful holiday treat that combines creamy cheesecake with festive cake layers and a white chocolate ganache topping. Perfect for sharing at winter gatherings, it’s both charming and delicious.

A single slice of creamy yellow cheesecake with a light crumbly brown crust on the bottom sits on a white plate with textured edges. The cheesecake has two distinct layers: a thicker pale yellow main layer with some subtle blue-green swirls inside it, and a thin white cream layer on top. The top layer is decorated with small green specks and a single curved red syrup line crossing near the tip. Next to the cheesecake slice on the plate is a silver fork. In the background, blurred white slices of a similar cake with red drizzle and green specks rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 1/2 cups golden Oreo cookies (crushed)
  • 4 tbsp butter (melted)
  • 1 tbsp Christmas nonpareils sprinkles
  • 3 (8 oz) packages cream cheese (softened)
  • 1/2 cup sugar
  • 3 tbsp flour
  • 1 tsp vanilla extract
  • 1/4 cup heavy whipping cream
  • 1/2 cup sour cream
  • 4 large eggs
  • 7 Little Debbie Christmas Tree Cakes (unwrapped)
  • 1 cup white baking chocolate
  • 1/3 cup heavy whipping cream (for ganache)
  • Green sanding sugar sprinkles
  • Red cookie icing

Instructions

  1. Step 1: Add the crushed golden Oreo cookies to a food processor and pulse until fine crumbs form. Transfer to a mixing bowl.
  2. Step 2: Mix the melted butter and Christmas nonpareils sprinkles into the cookie crumbs until well combined.
  3. Step 3: Press the crust mixture evenly into a 9-inch springform pan, covering the bottom and up the sides about 1/2 inch.
  4. Step 4: Bake the crust at 325°F for 8 minutes. Remove from the oven and let it cool to room temperature.
  5. Step 5: In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
  6. Step 6: Add sugar, flour, and vanilla extract to the cream cheese. Mix for 1-2 minutes until combined, scraping down the sides as needed.
  7. Step 7: Beat in the eggs one at a time, mixing just until incorporated after each addition.
  8. Step 8: Stir in the heavy whipping cream and sour cream until evenly blended.
  9. Step 9: Pour half of the cheesecake filling over the cooled crust and spread evenly.
  10. Step 10: Arrange the unwrapped Little Debbie Christmas Tree Cakes evenly over the batter, gently pressing them into the filling.
  11. Step 11: Pour the remaining filling over the cakes and smooth out the top. Tap the pan gently on the counter to remove air bubbles.
  12. Step 12: Bake for 55-65 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake sit inside for 45 minutes.
  13. Step 13: Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
  14. Step 14: For the ganache, heat 1/3 cup heavy cream in 30-second intervals until hot but not boiling.
  15. Step 15: Add the white baking chocolate to the hot cream, let it sit for a few minutes, then stir until smooth.
  16. Step 16: Run a butterknife around the cheesecake edges to loosen it from the pan. Remove the springform ring and transfer the cheesecake to a serving plate.
  17. Step 17: Pour the ganache over the top of the cheesecake, spreading it evenly. Sprinkle green sanding sugar over the ganache and let it set slightly.
  18. Step 18: Snip the tip off the red cookie icing and pipe lines on the cheesecake to mimic the stripes on a Little Debbie Christmas Tree Cake.
  19. Step 19: Slice, serve, and enjoy your festive cheesecake!

Tips & Variations

  • Use a water bath while baking to help prevent cracks and keep the cheesecake moist.
  • Substitute the golden Oreos with graham crackers or vanilla wafers if preferred.
  • Add a touch of peppermint extract to the filling for a minty holiday twist.
  • Allow the cheesecake to come to room temperature for 15 minutes before serving for the best texture.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. Reheat slices briefly at room temperature or serve chilled. Avoid freezing ganache-topped cheesecake, as the texture may change.

How to Serve

A slice of three-layer cake sits on a white plate, with a silver fork beside it. The bottom layer is a thin brown crust, followed by a thick yellow cake layer with swirls of blue and green inside. The top layer is a smooth, white icing that slightly drips down the sides. A thin red line of icing is drizzled across the top, with small green specks sprinkled over the white icing. In the background, more slices of the same cake can be seen against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better after chilling overnight, allowing the flavors to meld perfectly.

What if I can’t find Little Debbie Christmas Tree Cakes?

You can substitute any similar festive sheet cake or even brownie pieces to create layers inside your cheesecake.

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Little Debbie Christmas Tree Cake Cheesecake Recipe

★★★★★

4.8 from 142 reviews
  • Author: Naomi
  • Total Time: 5 hours 55 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

This Little Debbie Christmas Tree Cake Cheesecake is a festive and indulgent dessert combining the creamy richness of cheesecake with the nostalgic flavors of Little Debbie Christmas Tree Cakes. Featuring a golden Oreo crust, a smooth cream cheese filling layered with the cakes themselves, and topped with a luscious white chocolate ganache, this treat makes a perfect holiday centerpiece.

Ingredients

Scale

Crust

  • 1 1/2 cups Golden Oreo cookies, crushed
  • 4 tbsp butter, melted
  • 1 tbsp Christmas nonpareils sprinkles

Cheesecake Filling

  • 3 (8 oz) packages cream cheese, softened
  • 1/2 cup sugar
  • 3 tbsp flour
  • 1 tsp vanilla extract
  • 1/4 cup heavy whipping cream
  • 1/2 cup sour cream
  • 4 large eggs
  • 7 Little Debbie Christmas Tree Cakes, unwrapped

Ganache Topping

  • 1 cup white baking chocolate
  • 1/3 cup heavy whipping cream
  • Green sanding sugar sprinkles, for garnish
  • Red cookie icing, for decorating

Instructions

  1. Make the Crust: Add the crushed Golden Oreo cookies to a food processor and pulse until fine crumbs form. Transfer to a mixing bowl, then pour in the melted butter and Christmas nonpareils sprinkles. Mix thoroughly to combine.
  2. Press and Bake the Crust: Transfer the crust mixture into a 9-inch springform pan. Press it evenly across the bottom and up the sides about half an inch. Bake at 325°F (163°C) for 8 minutes, then remove and let cool to room temperature.
  3. Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Add sugar, flour, and vanilla extract, and mix for 1-2 minutes until fully combined. Scrape down the bowl sides as needed.
  4. Incorporate Eggs and Cream: Beat in the eggs one at a time, mixing just until each is fully incorporated. Add in the heavy whipping cream and sour cream, then mix until the batter is smooth and uniform.
  5. Layer the Cheesecake: Pour half of the cheesecake batter over the cooled crust, spreading evenly. Arrange the unwrapped Little Debbie Christmas Tree Cakes evenly on top of the filling and gently press them into the batter. Pour the remaining batter over the cakes, smoothing the surface. Tap the pan gently on the counter to remove air bubbles.
  6. Bake the Cheesecake: Bake at 325°F (163°C) for 55-65 minutes until the edges are set but the center is slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake sit inside for 45 minutes to finish setting.
  7. Chill the Cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight for best texture and flavor.
  8. Prepare the Ganache: Heat the heavy cream in a microwave-safe bowl in 30-second intervals until hot but not boiling. Add the white baking chocolate to the cream and let it sit for a few minutes to melt. Stir until smooth and fully combined.
  9. Release and Decorate: Run a butter knife around the cheesecake edges to loosen it from the pan. Open the springform latch and remove the sides of the pan. Transfer the cheesecake to a serving platter.
  10. Top with Ganache: Pour the white chocolate ganache over the cheesecake and spread evenly with a spatula. Sprinkle green sanding sugar over the top as desired. Allow the ganache to firm up slightly.
  11. Pipe Decor: Snip the tip off the red cookie icing and pipe lines across the cheesecake surface to mimic the decorative lines found on Little Debbie Christmas Tree Cakes.
  12. Serve and Enjoy: Slice the cheesecake carefully and serve to guests or family. Enjoy the festive flavors and creamy texture.

Notes

  • Ensure cream cheese is softened at room temperature for a smooth batter.
  • Do not overmix eggs into the batter to prevent excess air that could crack the cheesecake.
  • Let the cheesecake cool in the oven with the door cracked to avoid sudden temperature changes.
  • Chilling the cheesecake overnight improves texture and flavor melding.
  • Use a sharp knife warmed in hot water to achieve clean slices when serving.
  • Prep Time: 35 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Christmas cheesecake, Little Debbie desserts, holiday cheesecake, festive dessert, white chocolate ganache cheesecake

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