The holiday season brings an air of excitement and joy, and what better way to celebrate than with a scrumptious Little Debbie Christmas Tree Cheesecake? This dessert is truly a showstopper, merging the nostalgia of Little Debbie’s iconic Christmas Tree Cakes with a rich, creamy cheesecake. It’s like hitting the sweet spot between childhood memories and adult indulgence. Imagine gathering around with friends and family, sharing stories, and delighting in a slice of this festive treat. Every bite is packed with flavors that resonate with the warmth of the season. Plus, making this cheesecake can be a fun and enjoyable experience. So, roll up your sleeves, and let’s get into the holiday spirit together as we whip up this delicious Little Debbie Christmas Tree Cheesecake!
Why This Recipe Works
The Little Debbie Christmas Tree Cheesecake is a delightful combination of traditional cheesecake and festive dessert that is both visually stunning and delicious. By incorporating Little Debbie’s iconic Christmas Tree Cakes into the cheesecake batter, you achieve a rich, creamy dessert that brings nostalgia and holiday cheer. The addition of a vanilla wafer crust provides a buttery crunch that complements the smooth filling perfectly.
Why You’ll Love This Little Debbie Christmas Tree Cheesecake
This cheesecake is not just a treat for the taste buds; it’s a feast for the eyes as well! The festive colors and unique presentation make it a standout centerpiece for your holiday gatherings. Plus, it’s surprisingly simple to make, combining classic flavors that everyone loves. Whether you’re a seasoned baker or just starting, this recipe is easy to follow and sure to impress your family and friends.
Ingredients
- 65 Vanilla wafer cookies (2 cups of crumbs)
- 6 tablespoons salted butter, melted
- ¼ cup granulated sugar
- 24 ounces full-fat cream cheese (3 eight-ounce blocks, room temperature)
- 1 â…“ cups granulated sugar
- ¼ cup sour cream (room temperature)
- 1 tablespoon vanilla extract
- 1 ½ teaspoons lemon juice
- 2 tablespoons all-purpose flour
- 4 large eggs (room temperature)
- 6 Little Debbie Christmas Tree Cakes
- 8 ounces cream cheese (room temperature)
- 4 tablespoons butter (room temperature)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Red gel food coloring
- Green sprinkles
Prepare the Cookie Crust
Preheat and Prepare the Pan
Preheat your oven to 375°F (190°C) and wrap a 9-inch springform pan with an 18-inch piece of heavy-duty foil, ensuring there are no cracks or openings.
Create the Cookie Crumbs
Place the vanilla wafer cookies in a food processor and pulse until they turn into fine crumbs. If you don’t have a food processor, use a large resealable plastic bag and crush the cookies with a rolling pin or mallet.
Mix and Press the Crust
Add granulated sugar to the cookie crumbs in the food processor, then slowly pour in the melted butter. Pulse until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom and sides of the springform pan. Bake for 8 minutes, then reduce the oven temperature to 325°F (165°C). After baking, check the crust for any cracks while it’s still warm, and use a cup to press it back if needed. Allow the crust to cool completely.
Combine Ingredients for the Cheesecake
Beat the Cream Cheese
In a mixing bowl, beat the full-fat cream cheese on medium speed for about 1 minute. Gradually add 1 â…“ cups granulated sugar and continue mixing until smooth and creamy, about 2 minutes.
Incorporate Other Ingredients
Add sour cream, vanilla extract, and lemon juice to the cream cheese mixture, mixing on low speed until combined. Stir in the flour gently.
Add Eggs One at a Time
Add the eggs one at a time to the mixture, beating on low speed in between each addition. Remember to scrape down the sides of the bowl before adding the next egg.
Assemble the Cheesecake
Layer the Cheesecake Mixture
Pour half of the cheesecake batter over the cooled cookie crust and smooth it out with a spatula. Place the Little Debbie Christmas Tree Cakes in a circle on top, with the pointed ends facing the center. Then, pour the remaining cheesecake batter over the cakes.
Bake the Cheesecake
Carefully place the springform pan into a large roasting pan and fill the roasting pan with boiling water until it reaches about 1 inch high. Bake at 325°F (165°C) for 65-75 minutes, or until the cheesecake is slightly jiggly in the center but set along the edges.
Cool the Cheesecake
Once baked, turn off the oven and crack open the door to cool the cheesecake slowly for 1 hour. Run a knife around the edge of the pan to prevent sticking. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
Prepare the Cream Cheese Frosting
Beat Cream Cheese and Butter
In a medium bowl, combine room-temperature cream cheese and butter. Beat until smooth using an electric mixer on medium-high speed.
Add Sugar and Flavoring
Incorporate the powdered sugar and vanilla extract, mixing on low to prevent a sugar cloud. Once mixed, increase the speed to medium-high and beat for another 2-3 minutes until fluffy.
Decorate the Cheesecake
Spread Frosting on Cheesecake
Spread half of the prepared frosting onto the completely cooled cheesecake using an offset spatula.
Color and Pipe the Remaining Frosting
Add red gel food coloring to the remaining frosting and transfer it to a piping bag fitted with a medium circle tip. Pipe wavy lines of red frosting across the cheesecake and finish by sprinkling green sprinkles on top for a festive touch.
Serving Suggestions
Serve slices of this delightful Little Debbie Christmas Tree Cheesecake at holiday gatherings, paired with hot cocoa or peppermint tea for an extra festive flair. Perfect for Christmas parties or family dinners.
Tips for Success
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smoother batter.
- Monitor the cheesecake closely while baking to prevent overcooking.
- Allowing the cheesecake to cool slowly allows for a creamy texture and prevents cracks.
Variations
- Experiment with different flavored cream cheese for a unique twist.
- Substitute graham cracker crumbs for the vanilla wafer crust for a slightly different flavor.
Storage Tips
Keep leftovers covered in the refrigerator for up to 5 days. For longer storage, slice and freeze individual portions, wrapped well in plastic wrap.
Pairing Ideas
This cheesecake pairs beautifully with spiced apple cider or a light berry compote for an added layer of flavor.
FAQs
1. Can I use low-fat cream cheese?
Low-fat cream cheese can be used, but it may affect the texture and flavor.
2. How do I know when my cheesecake is done?
The edges should be set, and the center should slightly jiggle when gently shaken.
3. Can I make the cheesecake ahead of time?
Absolutely! It’s often better when made a day in advance.
4. Is there a substitute for eggs in this recipe?
You can use a flax egg or commercial egg replacer, but the texture may differ.
5. Can I freeze this cheesecake?
Yes, wrap it tightly in plastic wrap and aluminum foil before freezing for up to 2 months.
The Little Debbie Christmas Tree Cheesecake encapsulates the joy of the holiday season in every creamy, festive bite. By following this robust recipe, you’ll create an enjoyable dessert that encourages connection and celebration during those special family moments. Your loved ones will surely cherish this sweet treat, making it a holiday tradition for years to come.
Print
Little Debbie Christmas Tree Cheesecake
This festive cheesecake merges nostalgic flavors with a creamy texture, featuring Little Debbie’s Christmas Tree Cakes and a delightful wafer crust. It’s perfect for any holiday gathering!
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
Ingredients
- 65 Vanilla wafer cookies (2 cups of crumbs)
- 6 tablespoons salted butter, melted
- ¼ cup granulated sugar
- 24 ounces full-fat cream cheese (3 eight-ounce blocks, room temperature)
- 1 â…“ cups granulated sugar
- ¼ cup sour cream (room temperature)
- 1 tablespoon vanilla extract
- 1 ½ teaspoons lemon juice
- 2 tablespoons all-purpose flour
- 4 large eggs (room temperature)
- 6 Little Debbie Christmas Tree Cakes
- 8 ounces cream cheese (room temperature)
- 4 tablespoons butter (room temperature)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Red gel food coloring
- Green sprinkles
Instructions
- Preheat oven to 375°F (190°C) and prepare the springform pan.
- Crush vanilla wafer cookies to make fine crumbs.
- Combine crushed cookies with sugar and melted butter, press into pan, and bake.
- Beat the full-fat cream cheese and add sugars to mix until smooth.
- Incorporate sour cream, vanilla, and lemon juice, and mix in the flour.
- Add eggs one at a time, mixing well after each addition.
- Layer half of the cheesecake batter, place Little Debbie cakes on top, pour remaining batter over.
- Bake in a water bath at 325°F (165°C) for 65-75 minutes.
- Cool cheesecake in the oven for 1 hour, then refrigerate.
- Prepare frosting by beating cream cheese and butter, then add powdered sugar and vanilla.
- Spread frosting on cheesecake, color remaining frosting for decoration, and finish with sprinkles.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure ingredients are at room temperature for best results.
Avoid overbaking to maintain a creamy texture.
Cool cheesecake gradually to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 30
- Sodium: 300
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 6
- Cholesterol: 100
