Pumpkin Cheesecake Roll – Quick and Easy

Summary

Servings
10

Time Needed

20 mins Prep

15 mins Cook

Ingredients
12

Difficulty
Medium

Rating (click to rate)

Read moreSave the Persecuted Christians Remembers Slaughter of Pakistani Christians 10 Years Ago

be the first to rate this

Ingredients

• 1 cup
  All-purpose Flour
• 1 cup
  Pumpkin Puree
• 4
  Eggs
• 1 3/4 cup
  Sugar
• 1 tsp
  Baking Powder
• 1/2 tsp
  Salt
• 2 tsp
  Cinnammon
• 1 tsp
  Ground Ginger
• 1/2 tsp
  Nutmeg
• 1
  Cream Cheese
  (whole pack)
• 2/3 cups
  Butter
  softened
• 1 tsp
  Vanilla Extract

Nutrition Information

Nutritional information does not include the following ingredients: Eggs, Salt, Ground ginger, Cream cheese, Vanilla extract

Please Note – Nutritional information is provided as a guide only and may not be accurate.

Pumpkin Cheesecake Roll is a classic dessert perfect for the Autumn season. It combines the creamy texture of cheesecake with the warm flavor of pumpkin and is sure to be a hit with family and friends.

Making a pumpkin cheesecake roll is a great way to enjoy this seasonal treat.

The first step in making a pumpkin cheesecake roll is to preheat your oven to 375 degrees. Then, prepare a 15×10 inch jelly roll pan by greasing it with butter or non-stick cooking spray. Combine flour, pumpkin puree, eggs, white sugar, baking powder, salt, cinnamon, ginger, and nutmeg in a mixing bowl. Mix well.

Next, spread the mixture onto a greased baking sheet lined with parchment paper. Bake for 12-15 minutes or until the edges are golden brown. Remove from the oven and let cool completely.

While the cake is baking, prepare the cream cheese filling. In a separate mixing bowl, beat cream cheese, sugar, butter, pumpkin puree, and vanilla extract until smooth.

Spread the cream cheese filling onto the cake and roll it up tightly, using the towel to help you roll it. Wrap the rolled cake in plastic wrap and refrigerate for at least an hour or longer.

Sprinkle some confectionary sugar on top, and voila!

To serve, slice the roll into slices and enjoy! This pumpkin cheesecake roll is the perfect dessert for any autumn gathering. It’s easy to make and will surely be a hit with all your friends and family. So the next time you’re looking for a delicious treat to enjoy during the autumn season, try this pumpkin cheesecake roll.

Method

1. Preheat oven to 375°F (190°C).

2. Combine flour, pumpkin puree, eggs, white sugar, baking powder, salt, cinnamon, ginger, and nutmeg in a mixing bowl. Mix well.

3. Pour mixture onto a greased baking sheet and bake for 15 minutes or until baked.

4. While the cake is baking, prepare the cream cheese filling. In a separate mixing bowl, beat cream cheese, sugar, butter, pumpkin puree, and vanilla extract until smooth.

5. Once the cake is done baking, remove it from the oven and allow it to cool for a few minutes.

6. Place a clean kitchen towel on a flat surface and sprinkle it with powdered sugar. Flip the cake onto the towel and carefully remove the parchment paper.

7. Spread the cream cheese filling onto the cake and roll it up tightly, using the towel to help you roll it.

8. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour.

9. When ready to serve, slice the cake into pieces and enjoy!