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Creamy Little Debbie Christmas Tree Cheesecake

Close-up of a slice of christmas tree cheesecake layered with cream, cake, and festive red and green candied fruit.
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Make this nostalgic holiday dessert featuring a buttery crust, creamy vanilla filling, and iconic Little Debbie Christmas Tree Cakes baked inside. This recipe delivers an indulgent, festive treat perfect for your Christmas party.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 packages (8 oz each) cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 package (5.1 oz) Little Debbie Christmas Tree Cakes (about 10–12 cakes)
  • 1/2 cup white chocolate chips (optional, for topping)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Combine the graham cracker crumbs, 1/2 cup sugar, and melted butter in a bowl. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add the 1 1/2 cups sugar, vanilla extract, and salt. Beat until fully combined and creamy.
  4. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix the batter once the eggs are added.
  5. Assemble the cheesecake: Pour half of the cream cheese filling over the cooled crust. Arrange the Little Debbie Christmas Tree Cakes in a single layer over the filling. Gently press them down slightly.
  6. Pour the remaining cream cheese filling evenly over the cakes, making sure the cakes are covered.
  7. Bake the cheesecake for 50 to 60 minutes, or until the edges are set and the center has a slight jiggle.
  8. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  10. Once cool, cover the pan and refrigerate the cheesecake for at least 6 hours, or preferably overnight, before serving.
  11. Optional topping: Melt the white chocolate chips and drizzle over the chilled cheesecake before slicing and serving.

Notes

  • For a no-bake version, substitute the eggs with 1 cup of heavy whipping cream whipped to stiff peaks and fold it into the cream cheese mixture. Chill for 8 hours.
  • Use Golden Oreo crumbs instead of graham cracker crumbs for a different crust flavor.
  • If you cannot find Little Debbie Christmas Tree Cakes, use vanilla wafers or vanilla sandwich cookies as a substitute.

Nutrition

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