Description
A nostalgic and festive holiday cheesecake featuring creamy filling, peppermint flavor, and chopped Little Debbie Christmas Tree snack cakes folded in for a playful texture.
Ingredients
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) sour cream
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 tbsp (15 g) all-purpose flour
- 6 Little Debbie Christmas Tree snack cakes, chopped roughly
- 1/2 cup (113 g) butter, melted
- 1 1/2 cups (150 g) graham cracker crumbs
- Optional: crushed candy canes or red and green sprinkles for garnish
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs with melted butter until texture resembles wet sand. Press firmly into bottom of 9-inch springform pan. Bake for 10 minutes and set aside to cool slightly.
- Beat softened cream cheese on medium speed until creamy and smooth, about 2-3 minutes. Gradually add granulated sugar and beat until fully combined and silky.
- Mix in sour cream until smooth. Add eggs one at a time, mixing on low speed after each addition. Avoid over-mixing.
- Stir in vanilla extract and peppermint extract gently. Add all-purpose flour and mix just until incorporated.
- Gently fold chopped Little Debbie Christmas Tree snack cakes into the batter, ensuring even distribution without crushing.
- Pour filling over cooled crust and smooth the top. Bake at 325°F (160°C) for 55-65 minutes until edges are set but center has slight jiggle.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour to prevent cracking. Transfer to wire rack to cool completely.
- Refrigerate cheesecake for at least 4 hours, preferably overnight, to let flavors meld and texture set.
- Before serving, garnish with crushed candy canes or festive sprinkles.
Notes
Use room temperature ingredients to avoid lumps and cracks. Avoid over-mixing after adding eggs to prevent cracks. Cooling gradually inside the oven helps prevent cracking. Water bath is optional but recommended for ultra-smooth texture. Folding in the Christmas Tree cakes gently preserves their shape. Refrigerate overnight for best flavor and texture. Can substitute sour cream with Greek yogurt for lighter version and almond flour for gluten-free crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 375
- Sugar: 18
- Sodium: 320
- Fat: 27
- Saturated Fat: 16
- Carbohydrates: 25
- Fiber: 1
- Protein: 7
Keywords: cheesecake, holiday dessert, peppermint, Little Debbie Christmas Tree cakes, festive dessert, easy cheesecake, Christmas dessert