Tips To Make Pumpkin Roll Cheesecake Quick

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This isn’t your average pumpkin roll recipe. We’re taking things to the next level with a decadent pumpkin roll cheesecake that’s sure to impress your friends and family. It’s the perfect fall dessert, combining the classic flavors of pumpkin pie with the creamy richness of cheesecake.

This recipe may seem like a challenge, but don’t worry – we’ll break it down step-by-step. Even beginners can create this masterpiece with a little patience.

Perfect The Iconic Swirls In Our Classic Pumpkin Cheesecake Roll Recipe
Perfect The Iconic Swirls In Our Classic Pumpkin Cheesecake Roll Recipe

Ingredients:

For the Pumpkin Roll Cake:

3 large eggs

  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup canned pumpkin puree
  • 3/4 cup all-purpose flour

  • For the Cheesecake Filling:

    8 ounces cream cheese, softened

  • 1/2 cup powdered sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

  • For the Whipped Cream Frosting (Optional):

    1 cup heavy whipping cream

  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

  • Directions:

    Making the Pumpkin Roll Cake:

    1. Preheat your oven to 375°F (190°C) and line a 15×10 inch jelly roll pan with parchment paper. Lightly grease the parchment paper with cooking spray.
    2. In a large bowl, whisk together the eggs, sugar, salt, cinnamon, ginger, and nutmeg until light and fluffy. This may take a few minutes with an electric mixer.
    3. Gently fold in the pumpkin puree until just combined. Be careful not to overmix.
    4. In a separate bowl, whisk together the flour. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Don’t overmix, or your cake will be tough.
    5. Pour the batter evenly into the prepared pan and spread it into a thin layer.
    6. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
    7. While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
    8. Once the cake is done, carefully remove it from the oven and immediately flip it onto the prepared towel. Carefully peel off the parchment paper.
    9. Starting from a short end, gently roll up the cake and towel together. This will help the cake cool in the desired rolled shape. Let the cake cool completely in this rolled position.

    Making the Cheesecake Filling:

    1. In a medium bowl, cream together the softened cream cheese, powdered sugar, and brown sugar until smooth.
    2. Beat in the egg, vanilla extract, and cinnamon until well combined.

    Assembling the Pumpkin Roll Cheesecake:

    1. Once the cake is cool, carefully unroll it onto a clean surface. Spread the cheesecake filling evenly over the cake, leaving a 1/2 inch border around the edges.
    2. Carefully re-roll the cake, starting from the short end. The cheesecake filling should be inside the roll.
    3. Wrap the finished roll in plastic wrap and refrigerate for at least 4 hours, or until firm.

    Making the Whipped Cream Frosting (Optional):

    1. In a chilled bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
    2. Frost the chilled pumpkin roll cheesecake with the whipped cream frosting before serving.

    Nutrition Facts:

    (Please note that this is an approximate nutritional value and can vary depending on the specific ingredients you use.)

    Serving size: 1 slice

  • Calories: 450
  • Fat: 25g
  • Saturated Fat: 15g
  • Carbohydrates: 40g
  • Sugar: 30g
  • Protein: 5g

  • Conclusion:

    This pumpkin roll cheesecake is a show-stopping dessert that is sure to be a hit at your next gathering. With its moist pumpkin cake, creamy cheesecake filling, and optional whipped cream frosting, it offers a delicious combination of textures and flavors. While it may take a little longer to prepare than a traditional pumpkin roll, the end result is absolutely worth it.

    FAQs:

    1. Can I use canned pumpkin pie filling instead of pumpkin puree?

    We recommend using pure pumpkin puree for the best results. Pumpkin pie filling typically contains added sugars and spices, which can alter the flavor and texture of the cake.

    2. How can I tell if my pumpkin roll cake is done baking?