🎃 Pumpkin Cheesecake Roll 🎃
Experience the delightful combination of pumpkin and cream cheese in this Pumpkin Cheesecake Roll. With its soft sponge cake filled with a creamy, no-bake cheesecake filling, this roll is a festive treat that’s sure to impress!
Ingredients
For the Roll:
3 large eggs 🥚
1 large egg yolk 🥚
¾ cup granulated sugar 🍬
⅛ teaspoon sea salt 🧂
¾ cup pumpkin puree 🎃
½ tablespoon pure vanilla extract 🍦
1 cup all-purpose flour 🌾
1 tablespoon pumpkin spice 🧡
½ teaspoon baking soda 🍞
1 tablespoon powdered sugar (for dusting) 🍰
For the Filling:
½ cup heavy whipping cream 🍶
8 oz cream cheese, softened 🧀
1 teaspoon pure vanilla extract 🍦
½ cup powdered sugar 🍬
⅛ teaspoon sea salt 🧂
For Assembly:
½ cup heavy whipping cream 🍶
½ teaspoon pure vanilla extract 🍦
½ teaspoon cinnamon 🥄 (add nutmeg, cardamom, and/or pumpkin spice to taste) 🌿
5 star anise (optional, for decorating) ✨
Instructions
1️⃣ Preheat the Oven:
Preheat the oven to 355°F (180°C). Line a 9x13 inch baking pan with parchment paper and grease the top with oil or baking spray.
2️⃣ Prepare the Sponge:
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). It should fall off the whisk in ribbons.
3️⃣ Add Pumpkin & Vanilla:
Fold in the pumpkin puree and vanilla extract gently with a wire whisk to avoid deflating the eggs.
4️⃣ Mix Dry Ingredients:
Sift the flour, baking soda, and pumpkin spice into the bowl. Carefully fold until no dry flour remains.
5️⃣ Bake the Sponge:
Pour the batter into the prepared pan, spreading it evenly to the edges. Bake for 15-18 minutes or until a toothpick comes out clean and the sponge springs back when pressed.
6️⃣ Cool the Sponge:
Prepare a clean kitchen towel by dusting it with powdered sugar. Once the sponge is baked, flip it onto the towel and peel off the parchment paper. Flip it again so the top is facing up. Starting from the short edge, roll the sponge with the towel tightly and let it cool completely.
7️⃣ Make the Filling:
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 until stiff peaks form, being careful not to overbeat.
8️⃣ Assemble the Roll:
Carefully unroll the baked cake. Spread an even layer of cheesecake filling all the way to the edges. Roll the cake back up (without the towel) and transfer to a serving dish. Cover and refrigerate for 4 hours or overnight.
9️⃣ Prepare the Topping:
Beat the heavy whipping cream, vanilla, sugar, and spices until stiff peaks form. Transfer to a piping bag.
🔟 Decorate and Serve:
Remove the cake from the fridge and trim the ends with a serrated knife using a sawing motion for clean cuts. Pipe dollops of spiced whipped cream on top, sprinkle with more cinnamon or pumpkin spice, and decorate with star anise if desired.
🔟 Slice and Enjoy!
Use a serrated knife to slice the pumpkin log and serve!
Enjoy the comforting flavors of fall in every slice of this delicious Pumpkin Cheesecake Roll! 🎃