Miss Carroll's Kitchen - December 2023
Guest Emma Bevill's Little Debbie Christmas Tree Cheesecake
The Grumpy Rabbit in Lonoke, Arkansas traditionally participates in Paul Guess’ Christmas at the Warehouse. This year Emma Bevill, head pastry chef, demonstrated her Little Debbie Christmas Tree Cheesecake. It was truly a hit, as was Emma, and I believe you will enjoy making this for your friends and family.
You will need 4-5 Little Debbie Christmas Trees for this recipe and I asked Emma what she does with the leftover trees. She said, “I'll eat them!” and I am okay with that!
Prep Time: 15 minutes
Baking Time: 1 hour and 15 minutes
Total Time: 1 ½ hours
Refrigeration time: 6-8 hours
Servings: Makes one 9-inch cheesecake
- Mixing bowl
- Measuring Cups and Spoons
- Mixing spoon
- 9-inch springform cheesecake pan
- Off-set spatula
Little Debbie Christmas Tree Cheesecake Ingredients
- 1 ¼ cups Golden OREO crumbs
- 1 teaspoon salt
- 5 tablespoons melted butter, salted
- Green sugar sprinkles (measure with your heart!)
- 2 ½ cups white chocolate (chopped)
- 1 cup heavy whipping cream
- Green sugar sprinkles
- Red decorator’s icing
- 40 ounces cream cheese - equals five 8-ounce packages, room temperature
- 1 ¼ cups granulated sugar
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 1 box of Little Debbie Christmas Tree Cakes
Little Debbie Christmas Tree Cheesecake Directions
- Preheat the oven to 350°F, transferring the rack to the middle of the oven.
- In a small mixing bowl, stir together the OREO crumbs, butter, salt, and sprinkles (should have the texture of wet sand). Using your fingers or an offset spatula, press the crust mixture into the bottom of a 9-inch springform pan and along the sides.
- Bake for 7 minutes. Remove from the oven and reduce the heat to 325 degrees F. Set the crust aside.
- In a large bowl, or mixer, beat softened cream cheese until smooth, scraping the sides a few times to ensure the mixture is well whipped. Next, add sugar, sour cream and vanilla. Mix until just incorporated.
- Crack eggs into a small bowl and whisk with a fork. Slowly add eggs to your cream cheese mixture and stop when just incorporated.
- Unwrap the Christmas Tree Cakes. Set aside.
- Pour half of the cream cheese mixture into the springform pan. Gently place the Little Debbie Christmas Tree Cakes on top of the cream cheese mixture and press lightly into the mixture. Pour the remaining mixture over the Christmas Tree cakes.
- Gently tap the pan on the counter to release any air bubbles.
- Place into the oven and bake at 325 degrees F for 30 minutes.
- Then, without opening the oven door, reduce oven heat to 250 degrees F and continue cooking for an additional 45 minutes.
- Once the timer goes off, crack open the oven door and let cool still inside the oven for another one hour.
- At this point the cheesecake should be warm. Set cheesecake on a wire rack and allow to cool to room temperature before chilling in the refrigerator for 6-8 hours.
- Heat heavy whipping cream in the microwave for 1 ½ minutes (needs to be hot but not scorched!).
- Pour hot cream over the chopped white chocolate, making sure the cream covers most of the chocolate (a shallow dish works best!).
- Let sit for 5 minutes and whisk together until combined. Leave the ganache in the bowl and gently press plastic wrap on the ganache surface. Allow to cool 30 minutes to an hour before spreading over the top of the cheesecake.
- Decorate your Christmas Tree Cheesecake using red decorator's icing and green sugar sprinkles.
ENJOY and make memories with the ones you love! 💗
About Miss Carroll
Miss Carroll's Kitchen is named after Clara Carroll, a former Home Economics teacher at Paul's high school and a lifelong friend. Carroll, now a retired professor of Home Economics from Harding University, brings unique recipes and ideas to make your seasons and home great. Her wealth of knowledge in Home Economics is sure to impress and inspire all who try her delicious creations.