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Little Debbie Christmas Tree Cheesecake Recipe

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3.8 from 56 reviews

  • Author: Amina
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings

Description

This festive Little Debbie Christmas Tree Cheesecake features a delicious vanilla wafer crust and a creamy cheesecake filling studded with iconic Christmas Tree Cakes. Topped with a smooth cream cheese frosting, it is decorated with red piped lines and green sprinkles, making it a perfect holiday dessert that combines classic cheesecake richness with nostalgic holiday treats.

Ingredients

Crust

  • 65 Vanilla wafer cookies (2 cups of crumbs)
  • 6 tablespoons salted butter (melted)
  • 1/4 cup granulated sugar

Cheesecake Filling

  • 24 ounces full fat cream cheese (3 eight-ounce blocks, room temperature)
  • 1 1/3 cups granulated sugar
  • 1/4 cup sour cream (room temperature)
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons lemon juice
  • 2 tablespoons all-purpose flour
  • 4 eggs (room temperature)
  • 6 Little Debbie Christmas Tree Cakes

Cream Cheese Frosting

  • 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

  1. Prepare Cookie Crust: Preheat the oven to 375°F (190°C). Wrap a 9-inch springform pan with heavy-duty foil to prevent water leakage. Crush vanilla wafer cookies finely using a food processor or by smashing in a sealed plastic bag. Mix crumbs with granulated sugar, then slowly add melted butter until the mixture resembles wet sand.
  2. Press and Bake the Crust: Press the crumb mixture firmly into the bottom and sides of the springform pan using a flat-bottomed cup or glass. Bake the crust for 8 minutes, then remove and reduce the oven temperature to 325°F (165°C). If the crust edges have fallen or cracked while warm, gently press them back in place. Let crust cool completely.
  3. Make the Cheesecake Batter: Beat cream cheese on medium speed until smooth (about 1 minute). Add sugar and continue beating on medium until creamy (about 2 minutes). Scrape bowl sides. Mix in sour cream, vanilla extract, and lemon juice at low speed until combined. Stir in flour. Add eggs one at a time, beating on low speed and scraping bowl after each addition.
  4. Assemble Cheesecake: Pour half the cheesecake batter over the cooled crust and smooth the surface. Arrange the six Christmas Tree Cakes in a circle with the point facing the center on top of this layer. Pour remaining cheesecake batter over the cakes, covering them completely.
  5. Bake the Cheesecake with a Water Bath: Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan to reach about 1 inch depth, being careful not to splash water onto the cheesecake. Bake at 325°F (165°C) for 65-75 minutes until the center is slightly jiggly but the edges are set.
  6. Cool the Cheesecake Gradually: Turn off the oven and crack the oven door open. Let the cheesecake cool inside for 1 hour without moving it. Afterward, remove from oven, run a knife around the edges to release, wrap with plastic wrap, and refrigerate for at least 4 hours or overnight.
  7. Prepare Cream Cheese Frosting: Beat room temperature cream cheese and butter on medium-high speed until smooth. Add vanilla extract and powdered sugar, mixing first on low speed until sugar is blended, then on medium-high for 2-3 minutes until fluffy.
  8. Decorate the Cheesecake: Spread half of the cream cheese frosting evenly over the chilled cheesecake. Tint remaining frosting with red gel food coloring and pipe wavy lines on top using a piping bag fitted with a medium round tip. Sprinkle green sanding sugar over the frosting as a festive garnish.

Notes

  • Ensure all dairy ingredients are at room temperature to achieve a smooth batter and prevent lumps.
  • Wrapping the springform pan securely with foil is essential to avoid water leaks during the water bath baking.
  • Do not overbake the cheesecake; the center should remain slightly jiggly for a creamy texture.
  • Letting the cheesecake cool slowly in the oven prevents cracks.
  • If you don’t have a piping bag, you can use a plastic bag with a small corner snipped off for piping the frosting.
  • Use full-fat cream cheese for the best richness and texture.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/little-debbie-christmas-tree-cheesecake-recipe/