Pumpkin Roll Cheesecake Cake 🌟
Ingredients:
For the Pumpkin Cake:
4 large eggs 🥚
1 cup granulated sugar 🍬
1 tsp vanilla extract 🌿
2/3 cup pumpkin puree 🎃
3/4 cup all-purpose flour 🌾
1 tsp baking powder 🥄
1/2 tsp baking soda 🥄
1/2 tsp ground cinnamon 🌿
1/4 tsp ground nutmeg 🌰
1/4 tsp ground ginger 🌿
1/4 tsp salt 🧂
Powdered sugar, for dusting 🍬
For the Cheesecake Filling:
8 oz cream cheese, softened 🧀
1/2 cup powdered sugar 🍬
1 tsp vanilla extract 🌿
1 cup heavy cream 🥛
For the Pumpkin Spice Buttercream:
1/2 cup unsalted butter, softened 🧈
2 cups powdered sugar 🍬
1/4 cup pumpkin puree 🎃
1/2 tsp ground cinnamon 🌿
1/4 tsp ground nutmeg 🌰
1/4 tsp ground ginger 🌿
Instructions:1️⃣ Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
2️⃣ Make the Pumpkin Cake:
In a large bowl, beat eggs with granulated sugar until thick and pale yellow. Stir in the vanilla extract and pumpkin puree.
In another bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the egg mixture, mixing until smooth.
3️⃣ Bake the Cake:
Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
Bake for 12-15 minutes, or until the cake springs back when lightly touched.
4️⃣ Prepare for Rolling:
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
5️⃣ Roll the Cake:
Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Place seam side down on a wire rack to cool completely.
6️⃣ Make the Cheesecake Filling:
In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In another bowl, whip the heavy cream unti