Pumpkin Cheesecake Roll

If you’re looking for a delightful dessert that captures the essence of fall, the Pumpkin Cheesecake Roll is the perfect choice! This sweet treat combines the warm, comforting flavors of pumpkin and spices with creamy cheesecake, all wrapped in a soft sponge cake. It’s not just delicious; it’s also visually striking and makes a fantastic centerpiece for any gathering.

Why Make This Recipe

This Pumpkin Cheesecake Roll is a great recipe for many reasons. First, it’s a unique twist on traditional pumpkin desserts, making it an exciting option for dessert lovers. Second, the combination of flavors and textures will impress your guests, making it a hit for any occasion—from holiday gatherings to family dinners. Finally, it’s not overly complicated to make, so even beginner bakers can succeed with this recipe!

How to Make Pumpkin Cheesecake Roll

Making a Pumpkin Cheesecake Roll involves a few steps, but the rewarding result will be worth the effort. Follow these easy directions to create this delicious dessert.

Ingredients:

3 large eggs
1 large egg yolk
3/4 cup granulated sugar
1/8 teaspoon sea salt
3/4 cup pumpkin puree
1/2 tablespoon pure vanilla extract
1 cup all-purpose flour
1 tablespoon pumpkin spice
1/2 teaspoon baking soda
1 tablespoon powdered sugar (for dusting)
1/2 cup heavy whipping cream (for filling)
8 oz cream cheese, softened
1 teaspoon pure vanilla extract (for filling)
1/2 cup powdered sugar (for filling)
1/8 teaspoon sea salt (for filling)
1/2 cup heavy whipping cream (for topping)
1/2 teaspoon pure vanilla extract (for topping)
1/2 teaspoon cinnamon (for topping)
5 star anise (optional, for decorating)

Directions:

Preheat the Oven: Preheat the oven to 355°F (180°C). Line a 9×13 inch baking pan with parchment paper and grease the top with oil or baking spray.
Prepare the Sponge: In a large bowl or stand mixer, beat together the eggs, egg yolk, sugar, and sea salt until thickened and lightened in color (about 8 minutes). It should fall off the whisk in ribbons.
Add Pumpkin & Vanilla: Fold in the pumpkin puree and vanilla extract gently with a wire whisk to avoid deflating the eggs.
Mix Dry Ingredients: Sift the flour, baking soda, and pumpkin spice into the bowl. Carefully fold until no dry flour remains.
Bake the Sponge: Pour the batter into the prepared pan, spreading it evenly to the edges. Bake for 15-18 minutes or until a toothpick comes out clean and the sponge springs back when pressed.
Cool the Sponge: Prepare a clean kitchen towel by dusting it with powdered sugar. Once the sponge is baked, flip it onto the towel and peel off the parchment paper. Flip it again so the top is facing up. Starting from the short edge, roll the sponge with the towel tightly and let it cool completely.
Make the Filling: In a chilled bowl, beat the heavy whipping cream to medium peaks. In another bowl, beat the cream cheese, vanilla, powdered sugar, and sea salt until smooth. Fold in the whipped cream until stiff peaks form, being careful not to overbeat.
Assemble the Roll: Carefully unroll the baked cake. Spread an even layer of cheesecake filling all the way to the edges. Roll the cake back up (without the towel) and transfer to a serving dish. Cover and refrigerate for 4 hours or overnight.
Prepare the Topping: Beat the heavy whipping cream, vanilla, sugar, and spices until stiff peaks form. Transfer to a piping bag.
Decorate and Serve: Remove the cake from the fridge and trim the ends with a serrated knife using a sawing motion for clean cuts. Pipe dollops of spiced whipped cream on top, sprinkle with more cinnamon or pumpkin spice, and decorate with star anise if desired.
Slice and Enjoy! Use a serrated knife to slice the pumpkin log and serve! Enjoy the comforting flavors of fall in every slice of this delicious Pumpkin Cheesecake Roll!

How to Serve Pumpkin Cheesecake Roll

Slice the Pumpkin Cheesecake Roll into individual servings. You can serve it as is or with a little extra whipped cream on top. Pair it with a cup of coffee or tea for a cozy dessert experience.

How to Store Pumpkin Cheesecake Roll

To store your Pumpkin Cheesecake Roll, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will last for about 4-5 days. The flavors may deepen and improve over time!

Tips to Make Pumpkin Cheesecake Roll

Make sure your cream cheese is at room temperature so it blends smoothly with other ingredients.
Be gentle when folding in the whipped cream; you want to keep the light and airy texture.
Dust the towel with powdered sugar generously to prevent the sponge from sticking.

Variation

For a chocolate twist, you can add cocoa powder to the sponge cake batter. For a spiced variation, you can experiment with adding different spices like nutmeg or ginger along with the pumpkin spice.

FAQs

1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works great and is convenient!

2. How do I know when the sponge cake is done baking?
The sponge is done when a toothpick comes out clean and it springs back when gently pressed.

3. Can I freeze the Pumpkin Cheesecake Roll?
Yes, you can freeze it! Wrap it tightly and freeze for up to 1 month. Thaw it in the refrigerator before serving.

Enjoy making and sharing your delicious Pumpkin Cheesecake Roll! It’s sure to be a favorite this season!