Here’s a detailed version of your Cheesecake with Little Debbie Cakes and White Chocolate Ganache recipe:

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Ingredients:

For the Crust:

  • 2 cups graham cracker crumbs (about 15 full graham crackers, finely crushed)
  • ½ cup melted butter (unsalted)

For the Cheesecake Filling:

  • 5-8 oz cream cheese, softened (make sure it’s at room temperature)
  • ¼ cup heavy whipping cream
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract (homemade or store-bought)
  • 5 large eggs, room temperature
  • 6-8 Little Debbie snack cakes (Swiss Rolls or your favorite type)

For the White Chocolate Ganache Topping:

  • 8 oz white chocolate, chopped or chips
  • 4 oz heavy whipping cream

Instructions:

Step 1: Prepare the Crust

  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, combine 2 cups of graham cracker crumbs with ½ cup melted butter. Stir until the crumbs are evenly coated and the texture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 10-inch springform pan, making sure it’s packed tightly and evenly. Use the back of a spoon or the bottom of a glass to smooth it out.
  4. Bake the crust for 10 minutes at 350°F, then remove it from the oven and set it aside to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

  1. In a large mixing bowl, add 5-8 oz softened cream cheese. Use an electric mixer or stand mixer to beat the cream cheese until very smooth and creamy (about 2-3 minutes).
  2. Slowly add ¼ cup of heavy whipping cream, 1 cup sugar, and 1 tablespoon vanilla extract. Beat until well combined, making sure to scrape down the sides of the bowl.
  3. Add the 5 eggs, one at a time, beating just until each egg is incorporated. Be careful not to overmix the batter once the eggs are added, as this can cause the cheesecake to crack.

Step 3: Assemble the Cheesecake

  1. Pour half of the cheesecake batter over the cooled crust in the springform pan.
  2. Unwrap the Little Debbie snack cakes and place them on top of the batter in a single layer.
  3. Pour the remaining cheesecake batter over the top, making sure to cover the snack cakes evenly.

Step 4: Bake the Cheesecake

  1. Water bath method: Wrap the outside of the springform pan tightly in aluminum foil to prevent water from leaking in. Place the springform pan in a large roasting pan, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  2. Bake the cheesecake at 350°F for 25-30 minutes. Then, lower the oven temperature to 290°F and continue baking for 2 hours.
  3. Once the baking time is up, turn off the oven but leave the cheesecake inside for 1 hour to allow it to cool gradually.

Step 5: Cool the Cheesecake

  1. After the hour in the oven, remove the cheesecake from the water bath and set it on a wire rack. Let it cool to room temperature.
  2. Once cooled, cover the cheesecake with plastic wrap and refrigerate it overnight to set fully.

Step 6: Prepare the White Chocolate Ganache

  1. In a microwave-safe bowl, combine 8 oz of white chocolate with 4 oz of heavy whipping cream.
  2. Microwave the mixture in 20-30 second intervals, stirring between each interval until the chocolate is melted and the mixture is smooth.
  3. Allow the ganache to cool slightly before pouring it over the chilled cheesecake, spreading it evenly across the top.

Step 7: Serve

  • Once the ganache has set, remove the cheesecake from the springform pan. Slice and enjoy this decadent treat with the delightful surprise of Little Debbie cakes baked inside!

This cheesecake is sure to be a showstopper at any gathering!

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