This Pumpkin Roll Cheesecake Cake combines the classic flavors of a pumpkin roll with a rich, creamy cheesecake filling. The light and tender pumpkin sponge cake, flavored with warm spices, is rolled around a smooth cream cheese filling, creating a perfect swirl of autumn flavors. It’s an elegant yet simple dessert that’s ideal for holiday gatherings or cozy autumn evenings.
Ingredients
For the Pumpkin Roll:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- **6
tablespoons butter**, softened
- 1 teaspoon vanilla extract
Directions
1. Prepare the Pumpkin Roll
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, making sure the paper extends up the sides slightly for easy removal.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar with an electric mixer until the mixture is thick, pale, and slightly frothy, about 3-5 minutes.
- Add Pumpkin: Gently mix in the canned pumpkin until well combined.
- Combine with Dry Ingredients: Gradually fold in the flour mixture until just incorporated, being careful not to overmix.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 13-15 minutes, or until the top of the cake springs back when lightly touched. Avoid overbaking, as this will make the cake difficult to roll.
- Prepare the Towel: While the cake is baking, prepare a clean kitchen towel by laying it flat on the counter and sprinkling it generously with powdered sugar. This prevents the cake from sticking when you roll it.
- Roll the Cake: As soon as the cake is done baking, carefully turn it out onto the prepared towel. Gently peel off the parchment paper. Starting at one of the narrow ends, roll the cake up with the towel. Let the rolled cake cool completely on a wire rack.
2. Prepare the Cheesecake Filling
- Beat the Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, butter, and vanilla extract together until smooth and creamy. Make sure the mixture is well-combined and free of lumps.
3. Assemble the Pumpkin Roll
- Unroll the Cake: Once the cake has cooled completely, carefully unroll it from the towel.
- Spread the Filling: Evenly spread the cream cheese mixture over the surface of the cake, leaving a small border around the edges.
- Reroll the Cake: Gently reroll the cake (this time without the towel), being careful to keep the filling evenly distributed. Wrap the cake tightly in plastic wrap.
- Chill: Refrigerate the cake for at least 1 hour before serving. This allows the flavors to meld and the cake to set properly.
Serving and Storage Tips
- Serving: Once chilled, slice the cake into rounds and serve. Dust with additional powdered sugar for a decorative finish or top with whipped cream for added decadence.
- Storage: Store the cake in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days.
- Freezing: The pumpkin roll can be frozen for up to 2 months. Wrap the cake in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.
Helpful Notes
- Make Ahead: You can prepare the pumpkin roll a day in advance and let it chill overnight in the refrigerator for easier slicing and serving.
- Room Temperature Ingredients: Ensure that your butter and cream cheese are fully softened to room temperature before making the filling to achieve a smooth, creamy consistency.
Tips from Well-Known Chefs
- Use Powdered Sugar Generously: Chef Ina Garten suggests using plenty of powdered sugar on the towel when rolling the cake to prevent sticking and ensure a smooth surface.
- Roll While Warm: Pastry Chef Claire Saffitz recommends rolling the cake while it’s still warm to prevent cracking, which is key to achieving a perfect swirl.
Frequently Asked Questions
1. Can I use homemade pumpkin puree?
Yes! Just make sure it is well-drained to avoid adding excess moisture to the cake.
2. How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s warm and using enough powdered sugar on the towel will help prevent cracks. If small cracks occur, the filling will cover them when the cake is rolled back up.
3. Can I add nuts to the cake?
Yes, finely chopped walnuts or pecans can be added to the batter for a bit of crunch.
4. Can I substitute the cream cheese in the filling?
For a lighter filling, you can use mascarpone cheese, but the flavor will be slightly different.
5. How can I make the cake more flavorful?
Increase the amount of cinnamon or add a dash of nutmeg or allspice for extra warmth in the cake.
This Pumpkin Roll Cheesecake Cake is the perfect fall dessert, combining the soft and spiced flavor of pumpkin with a decadent cheesecake filling. Enjoy making—and eating—this beautiful rolled cake!
