36+ Little Debbie Christmas Tree Cakes
Preheat oven to 300℉ and grease a 9-inch springform pan. Crush Oreos or other vanilla cookies into small crumbs. Mix with melted butter and press into the bottom of the springform pan to form a crust. 14 ounces golden Oreos, ¼ cup butter. Unwrap snack cakes and arrange over crust. 5 Little Debbie Christmas tree cakes.
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Preheat your oven to 350°F. In a bowl, combine the crushed Little Debbie Christmas Tree Cakes with the graham cracker crumbs and melted butter. Ensure that the mixture is well mixed, and then press it into the bottom of a 9-inch springform pan. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
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Step 3: Beat the cream cheese with a hand mixer until smooth. Step 4: Add 4 Little Debbie Christmas Tree Cakes, sugar, and flour. Beat until well combined. Step 5: Add in the vanilla extract and then the eggs one at a time. Beat in each egg just until combined and scrape down the bowl before adding the next egg.
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Whisk until smooth. Pour over the top of the cheesecake and smooth. Sprinkle with green sprinkles and create lines over the top using red buttercream (I like to use the store-bought tubes for such a small amount). Serve immediately or keep stored in the refrigerator in an airtight container for up to 3-5 days.
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Set it aside. In a bowl you will beat the cream cheese until light and fluffy. Then mix in the sugar. Mix in the sour cream, vanilla and salt. Mix well to combine. Slowly add in the eggs one at a time. Make sure to not overmix. Scrape down the sides of the bowl. Pour 1/4 of the cheesecake batter into the pan.
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Place the cheesecake pan into a large roasting pan. Carefully fill the pan 1-inch full with boiling water, being careful to not splash any water onto the cheesecake. Bake at 325°F (165°C) and continue cooking for 65-75 minutes, or until the cheesecake is a little jiggly in the center but fully set on the outside.
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3.2 Step 2: Make the Cheesecake Filling. In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, and continue to beat until well combined. Add the eggs one at a time, beating well after each addition. Finally, fold in the crushed Little Debbie Christmas Tree Cakes.
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Press the crust mixture over the bottom of a 9-inch spring form pan and bake for 5 minutes at 350. Remove and allow to cool while preparing the filling. Step 1. [Step 2] Cheesecake Filling: In a large bowl or the bowl of a stand mixer, beat the softened cream cheese at medium speed until smooth.
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Ingredients Breakdown. The allure of the Little Debbie Christmas Tree Cheesecake lies in its harmonious blend of simple yet impactful ingredients. Each component plays a vital role in creating the dessert's signature taste and texture: White Cake Mix: Serving as the foundation, the white cake mix is crucial for forming the base of the cheesecake.It provides a light, fluffy texture that.
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Slice the Cakes: Using a sharp knife, gently slice the Christmas Tree Cakes into small, bite-sized pieces. Aim for uniformity in size for a consistent look and texture in every cheesecake bite. Prepare the Base: Take your pre-made plain cheesecake and place it on your chosen serving platter or cake stand.
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Spray an 8-inch springform pan with cooking spray. Add the graham crackers and butter to a food processor. Process until it is fine crumbs. Press the crumbs into the bottom of an 8-inch springform pan. Add the cream cheese, sour cream, sugar, eggs, and vanilla to the food processor. Process until the batter is smooth.
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Spread the whipped cream over the top of the cheesecake, creating a snowy surface. Decorate with Christmas sprinkles for a festive touch. 7. Add Little Debbie Christmas Trees. Place Little Debbie Christmas Tree Snack Cakes on top of the whipped cream to create a Christmas tree pattern. 8. Serve and Enjoy
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Fold in sour cream and the chopped Little Debbie cakes. Pour this mixture over the crust. Bake The Cheesecake: Bake for 55-60 minutes or until the center is almost set. Turn off the oven, open the oven door slightly, and let the cheesecake sit in the oven for 1 hour. Then, remove from the oven and cool on a wire rack.
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Fill your sheet pan with 2 inches of boiling water. Wrap the bottom of your springform pan in aluminum foil, making sure there are no holes for water to leak in. Place your springform pan in the middle of the sheet pan. Place in the oven at 325 degrees for one hour and 10 minutes.
FileChristmas Cookies Plateful.JPG Wikimedia Commons
Refrigerate the cheesecake for 6 hours. Preheat the oven to 200F degrees. Line two baking sheets with parchment paper; set aside. In the bowl of a stand mixer, beat the egg whites, peppermint extract, and cream of tartar medium speed until the mixture is frothy and peaks begin to form.
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To make cheesecake filling: In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside. In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form. Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine.
