Description
A delightful dessert that combines the creamy texture of cheesecake with the warm spices of pumpkin, all 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
- 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)
Instructions
- 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).
- Gently fold in the pumpkin puree and vanilla extract with a wire whisk.
- 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. Bake for 15-18 minutes or until a toothpick comes out clean.
- 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. Roll the sponge tightly with the towel 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.
- Unroll the baked cake. Spread an even layer of cheesecake filling. Roll the cake back up without the towel and refrigerate for 4 hours or overnight.
- Beat the heavy whipping cream, vanilla, sugar, and spices until stiff peaks form. Remove the cake from the fridge, trim the ends, and pipe spiced whipped cream on top.
- Slice the pumpkin log and serve chilled.
Notes
Keep the roll covered in the refrigerator for up to 3 days. Dusting the towel with powdered sugar prevents sticking. Experiment with spices for a unique flavor.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 15g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: pumpkin, cheesecake, roll, dessert, autumn