Description
This Pumpkin Cheesecake Roll combines the warm, spiced flavors of pumpkin with a creamy, smooth cheesecake filling wrapped in a tender, fluffy cake. Perfect for fall and holiday gatherings, this dessert is both visually stunning and irresistibly delicious.
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
- Prepare the pan and oven: 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 well combined.
- Combine wet ingredients: In a large bowl, whisk the eggs, granulated sugar, and pumpkin puree until the mixture is smooth and homogenous.
- Make the batter: Gradually add the dry ingredients to the wet egg mixture and whisk gently just until combined. Avoid overmixing to keep the cake tender. Spread the batter evenly into the prepared jelly roll pan.
- Bake the cake: Place the pan in the preheated oven and bake for about 15 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Prepare for rolling: While the cake bakes, lay out a large kitchen towel with little to no texture on your countertop. Generously dust the towel with confectioners’ sugar to prevent sticking.
- Invert and roll the cake: Once the cake is baked, immediately invert it onto the sugared kitchen towel. Carefully peel off the parchment paper. Starting at a short side, gently but tightly roll the cake up with the towel inside, forming a log shape. Let it cool completely rolled up.
- Make the 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, then continue beating until smooth and creamy.
- Fill the cake: When the cake has cooled, gently unroll it (a slight curl is fine). Spread the cream cheese filling evenly over the cake surface.
- Roll up with filling: Using the kitchen towel to help, carefully roll the cake back up into a log shape with the filling inside. Dust the top with additional confectioners’ sugar to finish.
Notes
- Use a kitchen towel with minimal texture to avoid imprinting the cake surface.
- Rolling the cake while warm prevents cracking.
- Ensure cream cheese is fully softened before mixing for a smooth filling.
- This roll is best served chilled but can be brought to room temperature before serving.
- Store in the refrigerator for up to 3 days, tightly wrapped.
Nutrition
- Serving Size: 1 slice (approximately 1/10th of roll)
- Calories: 280
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
