Little Debbie Christmas Tree Cake Cheesecake

Whip up this Little Debbie Christmas Tree Cake Cheesecake which is filled with the iconic sponge cake that takes the world by storm every holiday season. A homemade cheesecake that has Little Debbie Christmas tree cakes inside the filling, and then is decorated with a drizzle of red frosting and green sanding sugar for the classic Christmas tree cake design.

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This cheesecake recipe is out of the world, and full of sweetness in each bite. If you are a fan of vanilla cakes, you have to whip up this dessert. Watch your family and friends be impressed with the stunning presentation value as well.

Try my Little Debbie gooey butter cake, Little Debbie Christmas Tree Crack Pie, and the no-bake Christmas tree cake dip! All are huge hits at the holidays.

Reasons You Will Love This Little Debbie Christmas Tree Cake Cheesecake

• Made from scratch cheesecake that is velvety, sweet, and perfect for Christmas entertaining.
• Full of Little Debbie Christmas Tree cakes.
• A stunning Christmas dessert that is going to wow your friends and family.
• Simple everyday ingredients are needed to make this cheesecake.

Ingredients You Will Need

• Graham Crackers – You will use graham cracker crumbs for a classic cheesecake crust. Crush yourself or buy them pre-crumbled.
• Sugar – Granulated sugar is used for the crust and the filling of the cheesecake.
• Butter – Real butter is recommended for making the crust. It will help the ingredients stick firmly together but also it will help add flavor.
• Cream Cheese – It is important to make sure that your cream cheese is softened so it mixes well with the other ingredients and you get the right texture.
• Sour Cream – Sour cream adds a nice tangy component to the cheesecake that helps it stand out.
• Vanilla – Vanilla extract is used for flavoring the filling of the cheesecake.
• Salt – Salt is a must as it is going to enhance all the flavors of the ingredients.
• Eggs – Eggs are an important part as it help to create that rich and velvety texture you get when you bake cheesecake.
• Little Debbie Tree Cakes – These are store-bought vanilla sponge cakes that are sweet and dipped in white chocolate.
• Frosting – You can make homemade frosting or buy a can to use for decorating the top of the cheesecake. You will use a red frosting for drizzling on the lines to mimic the look of a Christmas tree cake.
• Sprinkles – Reach for green sprinkles for dusting on top of the cheesecake.

How To Make

1. Prep the graham cracker crust and mix with butter and sugar. Then press firmly in the springform pan. Set it aside.
2. In a bowl you will beat the cream cheese until light and fluffy. Then mix in the sugar.
3. Mix in the sour cream, vanilla and salt. Mix well to combine.
4. Slowly add in the eggs one at a time. Make sure to not overmix. Scrape down the sides of the bowl.
5. Pour 1/4 of the cheesecake batter into the pan.
6. Place the Christmas tree cakes around the pan in the batter. Pressing down to make sure they are stuck in the batter.
7. Pour the rest of the cheesecake batter over the cakes.
8. Bake as directed, allowing the cheesecake to cook fully.
9. Once cooled then frost and decorate as directed in the recipe card.

Tips for Making Cheesecake

Springform Pan

I like to use a springform pan when making a cheesecake as it allows it to easily remove the edges once the cake is baked.

Room Temperature Ingredients

I recommend using room temperature ingredients for making sure the ingredients blend well together. This helps to create the perfect texture of the cheesecake batter.

Placing Cake Pieces

When you go to place the cakes in the pan with some of the cheesecake batter in it, gently press the cakes down. This is going to help ensure the cakes stay in place and stay down in the batter.

Allow Cheesecake To Cool

I can’t stress this enough, you need to allow the cheesecake to fully cool. Plan to make your cheesecake a day ahead of when you want to serve it. This is going to allow a good amount of time for the cheesecake to cool in the fridge. That way when you slice and serve it is the perfect texture.

Clean Slices

Get a sharp knife and run under warm water. Then dry the blade with a paper towel and then create a smooth slice. Repeat warming up the blade, wiping clean, and slicing. This will create super clean cuts.

Storing Cheesecake

If you do not eat all the cheesecake right away, simply store it in an airtight container in the fridge for up to 4-5 days. I have also frozen the cheesecake for 2-3 months and it works great. Just place it in a freezer-friendly container and then thaw it in the fridge overnight.

FAQs

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Little Debbie Christmas Tree Cheesecake

Equipment

• 10 inch springform pan

Ingredients

For the crust

• 1.5 Cups Graham cracker crumbs
• 1/4 Cup Sugar
• 6 Tbsp Unsalted butter Melted

For the cheesecake:

• 32 Oz Cream cheese Room temperature
• 1 Cup Sugar
• 3/4 Cup Sour cream
• 1/5 Tsp Vanilla extract
• 1/8 Tsp Salt
• 4 Large eggs Room temperature & lightly beaten
• 8 Little Debbie Christmas Tree cakes
• 1 16oz Tub of white frosting
• green sprinkles or sanding sugar to decorate
• Red writing frosting To decorate

Instructions

• Prepare the graham cracker crust first by combining the graham cracker crumbs, sugar, & melted butter. Press firmly in the bottom & up the sides of a 10 inch springform pan.
• In the bowl of a stand mixer or a large bowl using a hand mixer, beat the cream cheese until creamy & fluffy. Add the sugar & stir again to combine. 
• Mix in the sour cream, vanilla extract, & salt. Stir until well combined. With your mixer on low speed, add in each egg one at a time until combined. Make sure to scrape the sides of your bowl to be sure all ingredients are incorporated into your cheesecake batter. 
• Pour 1/4 of the cheesecake batter into your graham cracker crust coated springform pan. Place your Christmas tree snack cakes around the the pan, like you are forming a wreath. Pour the rest of the batter over top to envelop the snack cakes, pressing them down slightly if you need to to be sure they are covered by the batter. 
• Place your springform pan on an aluminum foil covered baking sheet to protect your oven from leakage. 
• Bake on the center rack of your oven for 50-60 minutes on 325 degrees. The center should spring back to the touch but will still be a little jiggly. Don’t over bake or the texture will suffer. 
• Remove from the oven & allow to cool for 15 minutes on a wire rack. Using a knife, gently loosen the rust from the inside of the springform pan to help prevent cracks. If it does crack, don’t worry. You will be covering that up with frosting anyway!
• Allow the cheesecake to cool for another 2 hours at room temperature and then transfer to the fridge to cool completely. Once chilled, you can remove the the ring of the springform pan & decorate accordingly. 
• Spread the tub of white frosting over the cake evenly. Decorate like the Christmas tree cakes with green sprinkles and red writing frosting.