Description
The Pumpkin Cheesecake Roll is a cozy fall dessert that combines a light, fluffy pumpkin sponge cake with a smooth and creamy cheesecake filling. Enhanced by warm spices and a touch of vanilla, this elegant yet simple treat is perfect for gatherings, holidays, or comforting desserts any time of the season.
Ingredients
Scale
Cake Ingredients
- 1 cup pumpkin puree
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
Cheesecake Filling Ingredients
- 8 oz cream cheese, softened (or plant-based cream cheese for vegan option)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Optional Garnishes
- Powdered sugar, for dusting
- Chopped toasted pecans or walnuts
- Caramel sauce
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and cloves. In another large bowl, beat the eggs and granulated sugar until thick and pale. Gently fold the pumpkin puree and dry ingredients into the egg mixture until combined and light.
- Bake and Roll the Cake: Pour the batter evenly into the prepared pan and bake for 12-15 minutes or until the cake is springy to the touch. While still warm, carefully invert the cake onto a clean kitchen towel dusted with sugar. Peel off the parchment and roll the cake loosely with the towel into a spiral. Let it cool completely rolled up to prevent cracks.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and a pinch of cinnamon. Beat until the filling is creamy and spreadable.
- Assemble the Roll: Once the cake has cooled, gently unroll it and spread the cheesecake filling evenly over the surface. Carefully re-roll the cake without the towel, sealing the edge. Wrap tightly in plastic wrap and refrigerate for at least 2 hours to set.
- Serve and Enjoy: Remove the roll from the refrigerator, unwrap, and slice with a sharp knife. Garnish with powdered sugar, chopped nuts, or caramel drizzle as desired. Serve chilled or at room temperature paired with hot beverages or ice cream.
Notes
- Use fresh homemade pumpkin puree for deeper flavor compared to canned.
- Fold the batter gently to keep the cake light and airy; overmixing can make it dense.
- Roll the cake while it is still warm to avoid cracks and maintain flexibility.
- Chill the assembled roll thoroughly to help the filling firm up for easier slicing.
- Always line your pan with parchment paper for easy cake transfer and rolling without sticking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of roll)
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg