Description
A delightful dessert combining pumpkin and spices with creamy cheesecake wrapped in a soft sponge cake.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 355°F (180°C). Line a 9×13 inch baking pan with parchment paper and grease the top.
- In a large bowl, beat together the eggs, egg yolk, sugar, and sea salt until thickened and lightened in color (about 8 minutes).
- Fold in the pumpkin puree and vanilla extract gently with a wire whisk.
- Sift the flour, baking soda, and pumpkin spice into the bowl and fold until no dry flour remains.
- Pour the batter into the prepared pan and bake for 15-18 minutes or until a toothpick comes out clean.
- Prepare a kitchen towel dusted with powdered sugar. Once the sponge is baked, flip it onto the towel and peel off the parchment paper.
- Make the filling by beating heavy cream to medium peaks. In another bowl, beat cream cheese, vanilla, powdered sugar, and sea salt until smooth. Fold in whipped cream until stiff peaks form.
- Carefully unroll the baked cake, spread an even layer of cheesecake filling, and roll the cake back up without the towel. Refrigerate for 4 hours or overnight.
- For the topping, beat heavy cream, vanilla, sugar, and spices until stiff peaks form. Pipe dollops onto the roll.
- Trim the ends of the cake, decorate with spiced whipped cream, sprinkle with cinnamon, and garnish with star anise if desired.
- Slice and serve to enjoy!
Notes
Ensure cream cheese is at room temperature and be gentle when folding in the whipped cream.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: pumpkin, cheesecake, dessert, fall, Thanksgiving