Christmas Tree Cakes® Cheesecake

Experience the ultimate festive treat this season with our irresistible Little Debbie® Christmas Tree Cakes® Cheesecake. This decadent dessert combines the iconic flavors of the beloved Christmas Tree Cakes with the creamy, rich texture of a classic cheesecake. Each bite offers a delightful blend of sweet cake bits, smooth cream cheese filling, and a hint of holiday cheer, all topped with the whipped cream and the classic delight that is reminiscent of a Christmas Tree Cake. Perfect for Christmas parties, holiday gatherings, or as a special treat, this cheesecake is sure to bring festive cheer to your dessert table.

Makes up to 12 Servings

Ingredients for Crust:

1 1/2 Cups Vanilla Creme Cookies

4 Tablespoons Butter, Melted

1 Tablespoon Christmas Nonpareils Sprinkles

Ingredients for Cheesecake Filling:

2 Cartons Little Debbie Christmas Tree Cakes

4 8-oz. Cream Cheese Blocks, using 3 1/2 blocks or 28-oz. total, room temprature

3/4 Cup Granulated Sugar

3 Tablespoons All-Purpose Flour

1 Teaspoon Vanilla Extract

4 Large Eggs

1/2 Cup Full-Fat Sour Cream

1/4 Cup Heavy Whipping Cream

Ingredients for Ganche Topping:

4-oz. White Baking Chocolate, chopped

1/4 Cup Heavy Whipping Cream

1 Tablespoon Green Sanding Sugar

1 Container Red Cookie Frosting

Ingredients for Whipped Cream Topping:

1 Cup Heavy Whipping Cream

3 Tablespoons Powdered Sugar

1 Tablespoon Vanilla Extract

Directions for Crust:

Preheat oven to 350-degrees and light spray the sides and bottom of 9-inch springform pan with nonstick spray. We recommend add a 9-inch piece of parchment paper in the bottom of your springform and additional strips of parchment paper on the sides of your pan, too.
Finely crumble the vanilla creme cookies (with the filling) in a food processor or a gallon bag. Make sure the crumbles are really fine.
Add melted butter to your crumbles and blend or mix until finely coated.
Pour the crumble mixture into the prepared springform pan. Press the crumbs into the bottom of the pan, covering the entire bottom with a thin layer.
Let the crust rest by placing in the fridge until the cheesecake filling is done.

Directions for Cheesecake Filling:

While the crust rests in the fridge, add the cream cheese to a large mixing bowl and beat until smooth with a stand mixer or hand mixer. Be sure to scrape the sides down!
Next, add the sugar, flour and four Christmas Tree Cakes to the bowl. Mix until smooth and continue to do so until blended.
Add the vanilla extract and eggs (one at a time) until smooth. Next, add the sour cream and heavy whipping cream. Continue to blend until the mixture is smooth and the sides of the bowl are scraped down and blended.
At this point, make sure to use tin foil or place the pan in a large oven-proof pan. Then pour half of the cheesecake mixture into the springform pan.
Place six Christmas Tree Cakes on top of the mixture in the springform pan. Then, spoon the remaining mixture on top of the tree cakes.
Remove the air bubbles by gently tapping.
In the second larger pan, add an inch of warm water and place the springform pan wrapped in tin foil or in the slightly larger pan in the warm water.
Add the cheesecake to the oven and bake 50 minutes to an hour until the edges of the cheesecake are set and the middle slightly jiggles like pudding. If the center shakes more than pudding, continue to bake.
Once done, leave the cheesecake in the oven and turn the oven off. Leave the oven door slightly open until the cheesecake has cooled to room temperature.

Directions for Ganache Topping:

In a small bowl, add the white baking chocolate and heavy whipping cream. Microwave for 30-seconds, stirring and repeating until the mixture is smooth.
Place in fridge for 40-minutes and stir every few minutes.
Once the cheesecake is cooled and ganache mixture is set, spread on top of cheesecake until smooth.
Sprinkle the top of the cheesecake with the green sprinkles and pipe wavy lines across the top with the red cookie frosting. Make it reminiscent of a Christmas Tree Cake!
Allow cheesecake to chill overnight in the fridge.

Directions for Whipped Cream Topping:

Before serving cheesecake, whip up the whipped cream topping with a hand mixer or stand mixer.
Add the heavy whipping cream, powdered sugar and vanilla extract to bowl. Whip on medium until firm peaks form.
Place in a piping bag with a 1M piping tip and pipe swirls along the top of the cheesecake.
Serve immediately.

We recommend storing for up to 5 days in the fridge or longer in the freezer. The middle will begin to breakdown, so make sure to enjoy before it no longer holds its form.

Want more Christmas Tree Cakes? Add bits and pieces as additional topping!