Viral Little Debbie Christmas Tree Cake Stuffed Cheesecake
This viral Little Debbie Christmas Tree Cake Cheesecake is worth the hype! Whole Christmas Tree Cakes are baked inside a rich, creamy vanilla cheesecake with a buttery graham cracker crust. Finished with homemade whipped cream and festive red and green sprinkles, this stuffed Christmas cheesecake is the perfect make-ahead dessert for holiday parties and Christmas celebrations.
- Prep Time: 25 minutes
- Chill Time: 7 hours
- Cook Time: 1 hour 35 minutes
- Total Time: 9 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Graham Cracker Crust
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2 cups graham cracker crumbs
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6 tablespoons unsalted butter, melted
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2 tablespoons granulated sugar
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1 pinch salt
Christmas Tree Cake Cheesecake Filling
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32 ounces full-fat cream cheese, softened (4 packages, 8 ounces each)
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1 cup granulated sugar
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1 cup sour cream, room temperature
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4 large eggs, room temperature
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2 teaspoons pure vanilla extract
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1 tablespoon all-purpose flour
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1/4 teaspoon salt
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5 Little Debbie Vanilla Christmas Tree Cakes (1 standard box)
Whipped Cream Topping
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1 cup heavy whipping cream, cold
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3 tablespoons powdered sugar
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1 teaspoon vanilla extract
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2 tablespoons red and green Christmas sugar sprinkles
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Additional Little Debbie Christmas Tree Cakes for decorating, optional
Instructions
1. Preheat the oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until the crumbs are evenly moistened.
3. Firmly press the graham cracker mixture into the bottom of the prepared springform pan, using the bottom of a measuring cup to create an even layer.
4. Bake for 10 minutes. Remove from the oven and allow the crust to cool slightly. Reduce the oven temperature to 300°F.
Make the Cheesecake Filling
5. In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium-low speed until smooth and creamy, scraping down the sides of the bowl as needed.
6. Add the sour cream, vanilla extract, flour, and salt. Mix until just combined.
7. Add the eggs one at a time, mixing on low speed after each addition until incorporated. Avoid overmixing.
Assemble the Christmas Tree Cake Cheesecake
8. Pour approximately one-third of the cheesecake batter over the prepared graham cracker crust. Smooth into an even layer.
9. Arrange the whole Little Debbie Christmas Tree Cakes over the cheesecake batter in a circular pattern, leaving a little space between each cake.
10. Carefully spoon the remaining cheesecake batter over and around the Christmas Tree Cakes, covering them completely. Gently smooth the surface with an offset spatula.
Bake the Cheesecake
11. Wrap the outside of the springform pan securely with several layers of heavy-duty aluminum foil to help prevent water from entering.
12. Place the springform pan inside a larger roasting pan. Carefully add hot water to the roasting pan until it reaches approximately halfway up the sides of the springform pan.
13. Bake at 300°F for 75–95 minutes, or until the edges are set and the center still has a slight jiggle. Baking time may vary depending on your oven.
14. Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside for 1 hour.
15. Remove the cheesecake from the water bath and allow it to cool completely at room temperature.
16. Cover and refrigerate for at least 6 hours, preferably overnight, until completely chilled and firm.
Prepare the Whipped Cream Topping
17. In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form.
18. Carefully remove the chilled cheesecake from the springform pan and transfer it to a serving platter.
19. Spread or pipe the homemade whipped cream over the top of the cheesecake.
20. Sprinkle generously with red and green Christmas sugar sprinkles. Garnish with additional Christmas Tree Cakes if desired.
21. Slice using a sharp knife, wiping the blade clean between cuts. Serve chilled.
Notes
- Room-temperature ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature before mixing to prevent lumps in the cheesecake filling.
- Christmas Tree Cakes: Use the original vanilla Little Debbie Christmas Tree Cakes for the classic holiday flavor. The chocolate variety can also be used for a different variation.
- Don’t overmix: Once the eggs are added, mix on low speed just until incorporated to prevent excess air from entering the cheesecake batter.
- Water bath: A water bath helps the cheesecake bake evenly and reduces the chance of cracking. For extra protection against leaks, place the springform pan inside a slightly larger solid cake pan before setting it in the roasting pan.
- Chilling: Refrigerate the cheesecake overnight for the best texture and cleanest slices.
- Make ahead: Prepare the cheesecake up to 2 days before serving. Add the whipped cream and sprinkles shortly before serving.
- Storage: Store leftover cheesecake covered in the refrigerator for up to 4 days.
- Freezing: Freeze individual slices without whipped cream for up to 2 months. Thaw overnight in the refrigerator before serving.
- Serving tip: Dip a sharp knife into hot water and wipe it dry between slices to reveal the Christmas Tree Cake filling.