Pumpkin Cheesecake Roll
If you are looking for a tasty dessert that combines the flavors of fall, the Pumpkin Cheesecake Roll is a perfect choice! This delightful sweet treat brings together the smoothness of cheesecake and the warm spices of pumpkin, all wrapped in a soft sponge cake. It’s not just delicious but also visually appealing, making it an excellent option for gatherings or a cozy family dessert.
Why Make This Recipe
The Pumpkin Cheesecake Roll is a fantastic way to celebrate the flavors of autumn. It’s unique, impressive, and surprisingly easy to make. This dessert will wow your friends and family, making it an impressive centerpiece for any occasion. Plus, it has the comforting taste of pumpkin pie, which brings back fond memories of fall. Whether for Thanksgiving, a potluck, or just a sweet treat at home, this recipe is sure to please everyone!
How to Make Pumpkin Cheesecake Roll
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
- 8 oz cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1/2 cup powdered sugar
- 1/8 teaspoon sea salt
- 1/2 cup heavy whipping cream (for assembly)
- 1/2 teaspoon pure vanilla extract (for assembly)
- 1/2 teaspoon cinnamon, nutmeg, cardamom, or pumpkin spice to taste (optional)
- 5 star anise (optional, for decorating)
Directions:
- Preheat your 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.
- 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). The mixture should fall off the whisk in ribbons.
- Gently fold in the pumpkin puree and vanilla extract with a wire whisk to avoid deflating the eggs.
- Sift the flour, baking soda, and pumpkin spice into the bowl, and carefully fold until no dry flour remains.
- 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.
- Prepare a clean kitchen towel by dusting it with powdered sugar. Once baked, flip the sponge 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.
- 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.
- 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 it to a serving dish. Cover and refrigerate for 4 hours or overnight.
- Beat the heavy whipping cream, vanilla, sugar, and spices until stiff peaks form. Transfer to a piping bag.
- 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.
- Use a serrated knife to slice the pumpkin log and serve.
How to Serve Pumpkin Cheesecake Roll
Serve the Pumpkin Cheesecake Roll chilled for the best flavor and texture. Cut it into slices and place them on individual plates. You can also add additional whipped cream on top for a more decadent treat. This dessert pairs well with a warm cup of coffee or a glass of milk.
How to Store Pumpkin Cheesecake Roll
Keep the Pumpkin Cheesecake Roll covered in the refrigerator. It will stay fresh for up to 3 days. Make sure to store it in an airtight container to keep it moist and delicious.
Tips to Make Pumpkin Cheesecake Roll
- Make sure your cream cheese is soft before mixing; this will help avoid lumps in your filling.
- Use fresh pumpkin puree for the best flavor, or canned puree if that’s more convenient.
- Dusting the towel with powdered sugar is crucial to prevent sticking.
- For a stronger flavor, add more pumpkin spice to the filling.
Variation
You can experiment with different spices such as nutmeg or cardamom to give your Pumpkin Cheesecake Roll a unique twist. You could also add chopped nuts, like pecans or walnuts, to the cheesecake filling for added crunch.
FAQs
1. Can I make this recipe in advance?
Yes, you can prepare the Pumpkin Cheesecake Roll a day ahead. Just make sure to refrigerate it until ready to serve.
2. How can I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend that measures 1:1 in baking.
3. Can I freeze the Pumpkin Cheesecake Roll?
Yes, you can freeze the roll before adding the toppings. Wrap it tightly in plastic wrap and foil, then place it in the freezer. When you’re ready to serve, thaw it in the refrigerator overnight.