Big Corey

Little Debbie Christmas Tree Cheesecake Ingredients Crust 1½ cups graham cracker crumbs ⅓ cup butter, melted Cheesecake filling 4 (8-ounce) blocks cream cheese, softened ½ cup granulated sugar 2 cups heavy whipping cream Middle layer 1 box (5-count) Little Debbie Christmas Tree Cakes Ganache topping 8 ounces white chocolate, chopped ½ cup heavy cream Red decorating icing Green sanding sugar Instructions Mix the graham cracker crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan and chill. Beat the cream cheese and sugar until smooth. In a separate bowl, whip 2 cups of heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture. Spread half the filling over the crust. Arrange the Christmas Tree Cakes in a single layer, then spread the remaining filling over the top. Cover and refrigerate for at least 6 hours, or overnight, until firm. Heat the remaining ½ cup of heavy cream until steaming. Pour it over the chopped white chocolate and let it sit for 2 minutes. Stir until smooth, then cool slightly. Pour the ganache over the chilled cheesecake. Drizzle with red icing and sprinkle with green sanding sugar. Refrigerate for 30 minutes to set. Slice and serve chilled. Store leftovers covered in the refrigerator.