1½ cups graham cracker crumbs

6 tablespoons melted butter

For the Filling:

3 packs cream cheese, softened (8 oz each)

½ cup granulated sugar

3 tablespoons all-purpose flour

1 teaspoon vanilla extract

½ cup heavy whipping cream

2 large eggs

7 Little Debbie Christmas Tree Cakes, chopped

For the Ganache Topping:

1 cup white chocolate

⅓ cup heavy whipping cream

For Decoration:

Green sprinkles

Red buttercream frosting

Directions:

Preheat Oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Prepare the Crust: In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press evenly into the pan’s bottom.

Make the Filling: Beat softened cream cheese until smooth. Add sugar and flour, mixing until creamy. Stir in vanilla extract and heavy cream. Mix in eggs one at a time until combined. Gently fold in the chopped Little Debbie Christmas Tree Cakes.

Bake the Cheesecake: Pour the filling over the crust and smooth the top. Bake for 50-60 minutes until edges are set, but the center jiggles slightly. Cool in the oven for 30 minutes with the door ajar, then let cool to room temperature. Refrigerate for 4 hours or overnight.

Prepare Ganache: Heat heavy whipping cream until steaming (do not boil). Pour over white chocolate and stir until melted and smooth. Let cool slightly.

Assemble and Decorate: Pour ganache over the chilled cheesecake and let it drip down the sides. Decorate with green sprinkles and red buttercream frosting.

Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including chilling)

Kcal: 350 kcal per serving | Servings: 12 slices