Ingredients:
For the Pumpkin Cake:
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
Powdered sugar, for dusting
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy 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
Instructions:
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Line a 10 x 15-inch jelly roll pan with parchment paper and grease it.
Grease the parchment paper as well.
Make the Pumpkin Cake:
2. In a large bowl, beat the eggs with granulated sugar until thick and pale yellow. Add the pureed pumpkin and vanilla essence and stir.
3. In another bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients to the egg mixture, mixing until smooth.
Bake the Cake:
5. Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
6. Bake for 12 to 15 minutes, or until a light touch causes the cake to bounce back.
Prepare for Rolling:
7. While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
8. When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
Roll the Cake:
9. Starting at one of the short ends, gently roll the cake and towel together into a tight spiral.
To cool fully, place seam side down on a wire rack.
Make the Cheesecake Filling:
10. Combine the cream cheese, powdered sugar, and vanilla extract in a medium-sized bowl and beat until smooth and creamy.
11. In another bowl, whip the heavy cream until stiff peaks form. When the cream cheese mixture is entirely blended, fold in the whipped cream.
Assemble the Cake:
12. Carefully unroll the cooled cake and remove the towel. Leaving a thin border all the way around the borders, evenly distribute the cheesecake filling over the cake.
Roll the Cake Again:
13. Starting from the same end as before, carefully roll the cake back up, gently peeling away the parchment paper as you roll. Arrange on a serving plate, seam side down.
Make the Pumpkin Spice Buttercream:
14. In a bowl, beat the softened butter until creamy. Add the powdered sugar, ginger, nutmeg, cinnamon, and pureed pumpkin piece by piece.
. Beat until smooth and fluffy.
Frost the Cake:
15. Frost the rolled cake with the pumpkin spice buttercream, covering the top and sides evenly.
Chill and Serve:
16. Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving to set.
17. Before serving, dust with additional powdered sugar and sprinkle with cinnamon if desired. Slice and serve chilled.
Savor this delicious 8–10 serve pumpkin roll cheesecake cake!