Description
A festive holiday dessert inspired by the nostalgic Little Debbie snack cakes, this cheesecake features a buttery graham cracker crust, creamy vanilla cheesecake filling, vibrant green sponge cake layer, and a whimsical topping of red sugar pearls and powdered sugar. Perfect for Christmas parties, family gatherings, and holiday dessert tables.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 2 tbsp all-purpose flour
- 1 box vanilla cake mix (plus ingredients on box)
- Green food coloring
- Red sugar pearls or sprinkles
- Powdered sugar, for dusting
Instructions
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Cool.
- Reduce oven temperature to 300°F (149°C). Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and flour. Blend until combined. Add eggs one at a time, mixing gently.
- Pour cheesecake filling over cooled crust. Wrap pan in foil and place in a water bath. Bake for 55–65 minutes. Let cool in oven for 1 hour, then refrigerate overnight.
- Prepare cake mix as directed. Add green food coloring to achieve desired color. Bake in a thin sheet layer at 350°F (177°C) for 12–15 minutes. Cool completely.
- Trim green cake to fit the cheesecake. Layer on top.
- Decorate with red sugar pearls and a dusting of powdered sugar.
- Chill assembled cheesecake for another 2–3 hours before serving.