Pumpkin Cheesecake Roll

by

Ingredients You’ll Need

For the Cake:

  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)
  • Optional: whipped cream for serving

Kitchen Equipment Needed

  • Mixing bowls: For preparing the cake batter and cheesecake filling.
  • Electric mixer: For creaming the cream cheese and mixing the cake batter.
  • Baking sheet: A jelly roll pan or a rimmed baking sheet lined with parchment paper.
  • Spatula: For spreading the cake batter evenly in the pan.
  • Clean kitchen towel: For rolling the cake after baking.
  • Plastic wrap: For chilling the rolled cake.

How to Make Pumpkin Cheesecake Roll

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, allowing some overhang for easy removal.
  2. In a mixing bowl, beat the eggs and granulated sugar together until pale and fluffy, about 3-5 minutes.
  3. Add the pumpkin puree and vanilla extract, mixing until well combined.
  4. In another bowl, whisk together the baking powder, cinnamon, ginger, nutmeg, salt, and flour. Gradually fold the dry ingredients into the pumpkin mixture until just combined.

Step 2: Bake the Cake

  1. Pour the batter into the prepared pan and spread it evenly with a spatula.
  2. Bake for 15-20 minutes, or until the cake is set and lightly golden. The cake should spring back when gently touched.
  3. Once baked, remove from the oven and let it cool for 5 minutes. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar.

Step 3: Roll the Cake

  1. Starting at one end, gently roll the cake and towel together to form a log. Be careful not to roll too tightly, as the cake needs room to expand.
  2. Allow the cake to cool completely in the towel while rolled up. This helps set the shape.

Step 4: Prepare the Cheesecake Filling

  1. In a mixing bowl, beat the softened cream cheese with the powdered sugar, vanilla extract, and pumpkin spice until smooth and creamy.
  2. Once the cake is completely cool, unroll it gently and spread the cheesecake filling evenly over the surface, leaving a small border around the edges.

Step 5: Roll and Chill

  1. Roll the cake back up without the towel, starting from the end with the filling. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours or until set.
  2. Before serving, slice the ends of the roll to create a clean edge.

Tips and Variations

Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors may deepen as it sits!

Add a Twist: Consider adding chopped pecans or walnuts to the cheesecake filling for added texture.

Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this dessert gluten-free.

Frosting Alternative: Top with a cream cheese frosting or whipped cream if you prefer a sweeter finish.

How to Serve Pumpkin Cheesecake Roll

This delightful dessert pairs well with various beverages:

  • Coffee: A warm cup of coffee enhances the fall flavors of the pumpkin and spices.
  • Tea: Try a spiced chai or herbal tea for a cozy pairing.
  • Apple Cider: A chilled glass of apple cider makes for a refreshing complement.

Leave a Comment