Little Debbie S Christmas Tree Cheesecake Recipe Delicious Cooks 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. 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.
Little Debbie S Christmas Tree Cheesecake Instant Pot Josie Smyt 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. Prepare the crust: preheat your oven to 325°f (163°c). mix graham cracker crumbs, melted butter, and sugar in a bowl. press the mixture into the bottom of a 9 inch springform pan. bake for 10 minutes, then let cool. create the filling: in a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. 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. 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.
Little Debbie S Christmas Tree Cheesecake Recipe Delicious Cooks 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. 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. To make cheesecake filling: melt 10 ounces bittersweet chocolate and set aside to cool. 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. Bake for 10 minutes at 325°f to help set crust, then remove from oven and cool. beat cream cheese. in a large bowl, combine softened cream cheese, sugar, flour, and vanilla extract. mix well using an electric mixer until smooth. stop to scrape the bottom and sides of the bowl.
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