Description

This Little Debbie Christmas Tree Cheesecake is a festive and creamy vanilla cheesecake featuring a crushed Golden Oreo crust, a rich cream cheese filling, and whole Little Debbie Christmas Tree snack cakes baked inside. It’s topped with a luscious white chocolate ganache, decorated with iconic red icing stripes, and sprinkled with green sugar for a merry holiday presentation. Perfect for Christmas gatherings, this dessert combines classic cheesecake indulgence with beloved seasonal treats.

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, 32 ounces total)
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

Inserts and Topping

8 Little Debbie Christmas Tree Cakes
4 ounces white chocolate
2 Tablespoons heavy cream
Red decorating icing
Green sprinkles

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Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the finely crushed Golden Oreos with the melted salted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan to form a firm crust. Set aside.
Make the cheesecake batter: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, flour, and vanilla extract, mixing until fully incorporated. Add the sour cream and heavy cream, and blend until smooth. Finally, add the eggs one at a time, mixing on low speed just until combined after each addition to avoid overmixing.
Assemble the cheesecake: Pour about half of the cheesecake batter over the prepared crust in the springform pan. Arrange the 8 Little Debbie Christmas Tree Cakes in a single layer evenly over the batter. Carefully pour the remaining cheesecake batter over the snack cakes, ensuring they are fully covered and the surface is smooth.
Bake the cheesecake: Place the springform pan on the center rack of the preheated oven. Bake the cheesecake for about 60 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Avoid overbaking to maintain a creamy texture.
Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack. Once cooled, refrigerate the cheesecake for at least 6 hours or overnight to set fully.
Prepare the white chocolate ganache: In a small microwave-safe bowl, combine the white chocolate and 2 tablespoons of heavy cream. Microwave in 20-second intervals, stirring each time, until the white chocolate is melted and the mixture is smooth and glossy.
Decorate the cheesecake: Remove the chilled cheesecake from the refrigerator and release it from the springform pan. Pour the white chocolate ganache evenly over the top of the cheesecake, allowing it to gently drip down the sides if desired. Using red decorating icing, pipe the iconic red icing stripes across the surface. Finally, sprinkle green sugar sprinkles over the top for a festive holiday look.
Serve and enjoy: Slice the cheesecake into 14 servings and serve chilled. Enjoy this creamy, festive dessert perfect for holiday celebrations!

Notes

This Christmas Tree Cheesecake combines creamy vanilla cheesecake with festive holiday snack cakes and decorative toppings for a show-stopping dessert centerpiece.
Be careful not to overmix the batter once eggs are added to prevent cracking during baking.
Refrigerate the cheesecake overnight for best texture and flavor.
The red icing stripes and green sprinkles add a fun and festive touch that keeps the holiday spirit bright.
Use a springform pan for easy removal and clean edges.

Nutrition

Serving Size: 1 slice (approximate)
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