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Pumpkin Cheesecake Roll

Pumpkin Cheesecake Roll

  • Author: Mary
  • Total Time: 1 hour 45 minutes (including chilling time)
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free (with substitution)

Description

Discover the creamy, spiced delight of Pumpkin Cheesecake Roll — a tender pumpkin sponge cake wrapped around a luscious, tangy cheesecake filling. Perfect for cozy fall gatherings and festive occasions, this easy-to-follow recipe balances warm spices with smooth cheesecake, creating an irresistible seasonal treat that impresses with its beautiful spiral presentation.

Ingredients

Scale

For the Pumpkin Sponge Cake

  • 1 cup pumpkin puree
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (or gluten-free baking blend for gluten-free)
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon and pumpkin pie spices

For the Cheesecake Filling

  • 8 oz cream cheese, softened (or dairy-free cream cheese for vegan version)
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Optional Garnishes

  • Powdered sugar for dusting
  • Grated nutmeg
  • Whipped cream
  • Chopped pecans or walnuts

Instructions

  1. Prepare the Pumpkin Sponge Cake: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it. In a large bowl, mix pumpkin puree, eggs, sugar, and vanilla extract until smooth. In another bowl, whisk together flour, baking powder, and pumpkin spices. Gently fold the dry ingredients into the wet mixture until just combined. Pour the batter evenly into the pan and bake for 15-18 minutes, or until the cake springs back lightly when touched.
  2. Roll the Cake: Once baked, immediately turn the warm cake onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper carefully, then starting at a short edge, roll the cake up with the towel inside. Let it cool completely rolled to prevent cracking later.
  3. Prepare the Cheesecake Filling: Beat softened cream cheese and powdered sugar together until velvety and smooth. Add in vanilla extract and a pinch of cinnamon, mixing until fully combined and fluffy.
  4. Assemble the Pumpkin Cheesecake Roll: Unroll the cooled cake gently, spreading the cheesecake filling evenly across the surface. Roll the cake back up without the towel, keeping the filling inside. Cover and refrigerate for at least one hour to set.
  5. Serve and Enjoy: Slice the chilled Pumpkin Cheesecake Roll into even rounds, wiping the knife clean between cuts for perfect slices. Serve garnished or plain as desired.

Notes

  • Use room temperature ingredients to ensure smooth blending and creamy texture.
  • Don’t overmix the batter; fold gently to keep the sponge light and airy.
  • Roll the cake while warm to prevent cracks.
  • Chill the rolled cake thoroughly to firm up the filling and achieve clean slices.
  • Use a serrated knife for neat, mess-free slices.
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/10 of roll)
  • Calories: 280 kcal
  • Sugar: 20 g
  • Sodium: 180 mg
  • Fat: 16 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 75 mg

Keywords: pumpkin dessert, cheesecake roll, fall dessert, pumpkin cheesecake, spiced cake roll, seasonal sweets

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Find it online: https://marysplate.com/pumpkin-cheesecake-roll/