Pumpkin Roll Cheesecake Cake
Ingredients:
For the Pumpkin Pie:
- 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
- Icing sugar
For the Cheesecake Filling:
250 g cream cheese, softened
1/2 cup icing sugar
1 tsp vanilla extract
1 cup 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
Pumpkin Roll Cheesecake Cake
Instructions:
Preheat oven and prepare tray:
Preheat oven to 350°F (175°C). Grease a 10×15-inch baking sheet and line it with parchment paper. Grease the baking paper as well.
Make the Pumpkin Pie:
In a large bowl, beat the eggs with the granulated sugar until thick and pale yellow. Add vanilla extract and pumpkin puree and mix.
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
Gradually add the dry ingredients to the egg mixture, stirring until smooth.
Bake the cake:
Spread the batter evenly onto the prepared baking sheet and smooth the top with a spatula.
Bake for 12 to 15 minutes or until the cake springs back when lightly touched.
Prepare to roll out:
While the cake is baking, unfold a clean kitchen towel and sprinkle generously with powdered sugar.
When the cake is ready, immediately turn it out onto a towel dusted with powdered sugar. Carefully peel off the baking paper.
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 and cool completely.
Prepare the cheesecake filling:
In a medium bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, beat the cream until stiff. Mix the whipped cream into the cream cheese mixture well.
To Assemble the Cake:
Carefully roll up the cooled cake and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border.
To Reroll the Cake:
Starting from the same edge as before, carefully reroll the cake, carefully peeling away the baking paper as you roll. Place seam side down on a platter.
Prepare the Pumpkin Spice Buttercream:
Beat the soft butter in a bowl until creamy. Gradually add the powdered sugar, pumpkin puree, cinnamon, nutmeg and ginger. Beat until mixture is smooth and fluffy.
Frost the Cake:
Frost the roll cake with the pumpkin spice buttercream, evenly covering the top and sides.
Cool and serve:
Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving.
Dust with additional powdered sugar and sprinkle with cinnamon, if desired, before serving. Slice, chill and serve.
Enjoy this delicious pumpkin cheesecake, perfect for 8-10 people. ️