Description
This Pumpkin Cheesecake Roll is a delightful fall dessert combining a moist pumpkin-spiced cake rolled with a creamy, sweetened cream cheese filling. Perfect for holiday gatherings or cozy autumn evenings, this elegant roll features aromatic spices balanced with the rich tanginess of cheesecake, all dusted with confectioners’ sugar for a beautiful finish.
Ingredients
Scale
Cake
- Cooking spray
- 3/4 cup (90 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp pumpkin spice
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 2/3 cup pumpkin puree
- Confectioners’ sugar, for rolling
Filling
- 12 oz cream cheese, softened
- 1 Tbsp unsalted butter, melted
- 1/2 tsp kosher salt
- 1 1/4 cups (145 g) confectioners’ sugar, plus more for dusting
- 1 tsp pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 15″ x 10″ jelly roll pan with parchment paper and grease it lightly with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, and pumpkin spice until evenly combined.
- Mix Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and pumpkin puree together until the mixture is smooth and well blended.
- Combine Batter: Add the dry ingredient mixture to the wet ingredients, whisking just until combined. Avoid overmixing to keep the batter light.
- Bake Cake: Pour the batter into the prepared jelly roll pan and spread evenly. Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.
- Prepare for Rolling: While the cake bakes, lay a large kitchen towel with minimal texture on your counter and dust it generously with confectioners’ sugar. Once the cake is done, immediately invert it onto the sugared towel and carefully peel off the parchment paper.
- Roll Cake: Starting from a short end, gently but tightly roll the cake into a log shape using the towel to help. Allow it to cool completely while rolled.
- Make Filling: In a large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese, melted butter, and kosher salt until the mixture is light and fluffy. Add the confectioners’ sugar and vanilla extract and continue beating until the filling is smooth.
- Fill and Reroll Cake: Once the cake has cooled, gently unroll it (it may remain slightly curled). Spread the cream cheese filling evenly over the cake. Using the towel to assist if needed, carefully roll the cake back up into a log.
- Finishing Touch: Dust the completed pumpkin cheesecake roll with additional confectioners’ sugar before slicing and serving.
Notes
- Use a smooth kitchen towel to prevent the cake from sticking when rolling.
- Rolling the cake while warm helps prevent cracking, but allow it to cool completely before filling to avoid melting the cream cheese.
- For best results, chill the cream cheese beforehand to easily beat it to a smooth consistency.
- Store any leftovers wrapped tightly in plastic wrap in the refrigerator for up to 3 days.
- You can substitute pumpkin spice with a mixture of cinnamon, nutmeg, and cloves if pumpkin spice is not available.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of the roll)
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
