Description
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
Preheat the Oven:
Preheat the 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.
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.
Add Pumpkin & Vanilla:
Fold in the pumpkin puree and vanilla extract gently with a wire whisk to avoid deflating the eggs.
Mix Dry Ingredients:
Sift the flour, baking soda, and pumpkin spice into the bowl. Carefully fold until no dry flour remains.
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.
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.
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.
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.
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!
#lovealletherecipes
Step-by-Step Guide
Follow these detailed steps for a perfect roll every time. After baking the sponge, immediately flip it onto the powdered sugar-dusted towel. This initial roll while warm is crucial—it trains the cake’s “muscle memory” to prevent cracking later. When making the filling, ensure both the cream cheese and heavy cream are at the correct temperature; cold cream whips better, but room-temperature cream cheese blends smoothly without lumps. When assembling, spread the filling evenly but leave a half-inch border at the starting edge to prevent squeeze-out when you begin to roll.
Serving Suggestions
Serve each slice on a chilled plate to keep the filling firm. A drizzle of caramel sauce or a sprinkle of toasted pecans adds wonderful texture and flavor. For a festive presentation, accompany with a small scoop of vanilla bean ice cream or a dollop of extra spiced whipped cream. This dessert pairs beautifully with hot coffee, chai tea, or a dessert wine like a late-harvest Riesling.
How-to Summary
This Pumpkin Cheesecake Roll involves baking a spiced pumpkin sponge cake, rolling it to shape while warm, then filling it with a no-bake cream cheese mixture. The key stages are: 1) Make and bake the sponge. 2) Roll it in a towel to cool. 3) Whip the creamy filling. 4) Unroll, fill, and re-roll the cake. 5) Chill thoroughly before decorating and slicing.
Frequently Asked Questions
Can I make this ahead of time? Absolutely. The entire roll can be assembled and refrigerated for up to 2 days before serving. Add the whipped cream topping on the day you plan to serve it.
Why did my cake crack when rolling? The most common cause is overbaking the sponge, which dries it out. Ensure you bake just until a toothpick comes out clean and immediately roll it while still warm and pliable.
Can I use homemade pumpkin puree? Yes, but ensure it is very thick and well-drained. Excess moisture in the puree will make the sponge gummy and difficult to roll.
How do I store leftovers? Keep the roll covered in the refrigerator for up to 4 days. The whipped cream topping is best consumed within 1-2 days.
Can I freeze the cheesecake roll? You can freeze the filled roll (without the decorative topping) for up to 1 month. Thaw overnight in the refrigerator before adding the whipped cream and serving.
Common Mistakes to Avoid
- Overbeating the egg mixture: Beat only until thick and ribbon-like; overbeating can incorporate too much air, causing the cake to collapse.
- Using cold cream cheese: This leads to a lumpy filling. Let it soften at room temperature for smooth blending.
- Skipping the initial warm roll: Not rolling the sponge in the towel immediately after baking is the primary cause of cracking.
- Overfilling the roll: Using too much filling will cause it to spill out the sides when rolling. A thin, even layer is best.
- Slicing before fully chilled: Cutting into the roll before it has set for at least 4 hours will result in a messy slice.
Conclusion
This Pumpkin Cheesecake Roll masterfully combines the warm, spiced flavors of fall with the rich, creamy delight of cheesecake. While the process has specific steps, following the guide and avoiding common pitfalls ensures a stunning and delicious dessert that is perfect for any autumn gathering. The make-ahead nature and impressive presentation make it a reliable showstopper. Enjoy the process and the delicious results!