Description
This Pumpkin Cheesecake Roll features a moist pumpkin-spiced sponge cake rolled with a creamy, smooth cream cheese filling. Perfectly dusted with confectioners’ sugar, this dessert is an elegant and festive treat ideal for fall celebrations or any time you crave a pumpkin-flavored sweet with a luscious texture.
Ingredients
Scale
Cake
- Cooking spray, for greasing
- 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 and dusting
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 the pan: Preheat your oven to 350°F (175°C). Line a 15″ x 10″ jelly roll pan with parchment paper and grease the parchment with cooking spray to prevent sticking.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, and pumpkin spice to evenly distribute the leavening and seasonings within the dry mixture.
- Combine wet ingredients and dry: In a large bowl, whisk the eggs, granulated sugar, and pumpkin puree until smooth and fully combined. Gently add the dry ingredients to the wet mixture and whisk just until everything is incorporated, being careful not to overmix.
- Bake the cake: Pour and spread the batter evenly into the prepared jelly roll pan. Bake until a toothpick or tester inserted in the center comes out clean, about 15 minutes.
- Prepare to roll the cake: While the cake bakes, lay a large kitchen towel flat on your counter and dust it generously with confectioners’ sugar, ensuring the towel is smooth and lacks texture for an even roll.
- Invert and roll the cake: Once baked, immediately flip the hot cake out onto the prepared towel and carefully peel off the parchment paper. Starting at one short end, gently but tightly roll the cake along with the towel into a log shape. This helps create the rolled shape without cracking. Let the cake roll cool completely.
- Make the filling: In a large bowl, beat the softened cream cheese, melted unsalted butter, and kosher salt using a handheld mixer on medium-high speed until the mixture is light and fluffy. Add the confectioners’ sugar and vanilla extract and continue beating until smooth and creamy.
- Fill and re-roll the cake: When the cake is completely cooled, carefully unroll it—some slight curling is acceptable. Spread the cream cheese filling evenly over the cake surface. Using the towel for assistance if needed, gently roll the cake back up into a log shape.
- Finish and serve: Dust the completed cheesecake roll with additional confectioners’ sugar for a beautiful presentation. Slice into 8 to 10 servings and enjoy.
Notes
- Be sure to roll the cake while it is still warm to avoid cracking.
- Use a smooth kitchen towel to prevent parts of the cake from sticking.
- Allow the cake to cool completely before adding the cream cheese filling for best results.
- This dessert can be stored in the refrigerator for up to 3 days.
- Make sure cream cheese is softened to avoid lumps in the filling.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 230 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
