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Little Debbie Christmas Tree Cake Cheesecake

A close-up of a thick, layered slice of creamy Christmas tree cheesecake with visible nuts and chocolate pieces.
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Make this creamy, nostalgic baked cheesecake featuring a layer of Little Debbie Christmas Tree Cakes inside. It uses a simple graham cracker crust and creates a festive centerpiece for your holiday table.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 12 Little Debbie Christmas Tree Cakes
  • For Topping (Optional): Green tinted whipped cream and sprinkles

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer until smooth. Beat in the vanilla extract and sour cream. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Assemble the layers: Pour half of the cheesecake batter over the cooled crust. Arrange the Little Debbie Christmas Tree Cakes in a single layer over the batter. Gently pour the remaining cheesecake batter over the cakes, covering them completely.
  5. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  6. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  7. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack.
  9. Chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight, before serving.
  10. Before serving, decorate the top with green whipped cream and festive sprinkles to resemble a Christmas tree.

Notes

  • If you prefer a no-bake version, skip the oven steps. Use a Golden Oreo crust instead of graham cracker, and chill the cheesecake mixture for 8 hours or until firm.
  • For the creamiest texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you cannot find Little Debbie Christmas Tree Cakes, you can substitute with small, plain vanilla cupcakes or pound cake pieces for a similar effect.

Nutrition

Find it online: https://miameal.com/christmas-tree-cheesecake-recipe/