Pumpkin Spice Cheesecake Roll

Name: Pumpkin Spice Cheesecake Roll
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: United States
Ingredients: 120 g of flour; 1 tsp of baking powder; 1/2 tsp of baking soda; 1/2 tsp of salt; 2 tsp of pumpkin spice; 3 eggs; 130 g of brown sugar; 200 g of pumpkin puree (or squash); 1 tsp of vanilla extract; 250 g of cheeses (Philadelphia); 60 g of butter (unsalted, softened); 100 g of powdered sugar; 1 tsp of vanilla extract; walnuts (or crushed hazelnuts)

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This fall-spiced cake roll is filled with cream cheese. 🌀 It's a seasonal dessert scented with cinnamon.

Total time: 40 min
Prep: 25 min
Cook: 15 min
Rest: 1 h 30
Difficulty: Medium
Per person: €0.75

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Halloween Mini Pies with Tomato Sauce, Sausage and Cheese

45 minEasy

As a main

Sweet Potato Casserole with Pecans

1 h 10Easy

To drink

Bloody Mary

5 minEasy

Nutrition facts

per serving · estimate

320kcal

Protein6 g8%
Carbs38 g49%
Fat15 g43%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

👉 To keep the cake from cracking when rolling, roll it up while still warm in the damp towel. This keeps it perfectly pliable for the final assembly 😍🎃

Freezing : Can you freeze this recipe?

Not recommended

Not recommended for the finished product. The texture of the cream cheese frosting and the sponge degrades significantly.

Storage : How long does it keep?

Texture deteriorates quickly. Eat fresh.

Making ahead : Can you make it the day before?

Yes

The sponge roll can be made the day before, wrapped airtight. Filling and assembly are done the same day.

Reheating : How do you reheat it?

Not applicable. Eaten cold or at room temperature.

Variations

Sprinkle with crushed walnuts or hazelnuts.
Dust with powdered sugar before serving.
Use pumpkin puree.

Mistakes to avoid

Letting the cake cool flat: turn it out onto a sugared towel and roll it up as soon as it comes out of the oven.
Filling a warm cake: let it cool for 1 hour.
Serving without chilling: at least 30 minutes in the refrigerator.

Frequently asked questions

How do you make a pumpkin spice cheesecake roll?

Prepare the pumpkin sponge, bake for 15 minutes at 180 °C, roll it up warm in a sugared towel, let cool for 1 hour, fill with cream cheese frosting, roll it up again and refrigerate for 30 minutes.

How do you roll the cake?

As soon as it comes out of the oven, turn the cake out onto a clean towel dusted with powdered sugar, gently roll it up with the towel and let cool for 1 hour before unrolling.

How do you make the filling?

Whisk 250 g of cream cheese, 60 g of butter, 100 g of powdered sugar and the vanilla until creamy, then spread it over the whole surface of the unrolled cake.

Which spices should you use?

The batter is flavored with 2 teaspoons of pumpkin spice, for 200 g of pumpkin or squash puree, 3 eggs and 130 g of brown sugar.