Pumpkin Cheesecake Roll


 

Pumpkin Cheesecake Roll

Ingredients

FOR THE CAKE:

Cooking spray

3/4 c. all-purpose flour

1/2 tsp. kosher salt

1 tsp. baking soda

1/2 tsp. pumpkin spice

3 large eggs

1 c. granulated sugar

2/3 c. pumpkin puree

Powdered sugar, for rolling

FOR THE FILLING:

12 oz. cream cheese, softened

1 tbsp. butter, melted

1/2 tsp. kosher salt

1 tsp. pure vanilla extract

1 1/4 c. powdered sugar

Directions

FOR THE CAKE:

Step 1 Preheat oven to 350°. Line a 15” x 10” jelly roll pan with parchment and grease with cooking spray. 

Step 2 In a medium bowl, whisk together flour, salt, baking soda, and pumpkin spice. In a separate large bowl, whisk together eggs, sugar, and pumpkin puree by hand until smooth. Add dry ingredients to pumpkin mixture and whisk just until combine. 

Step 3 Spread into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 15 minutes.

Step 4 Meanwhile, lay out a large kitchen towel on your counter (try to use one with little to no texture) and dust with powdered sugar. When cake is done baking, flip onto kitchen towel and gently peel off parchment paper.

Step 5 Starting at a short end, gently but tightly roll cake into a log. Let cool completely.

FOR THE FILLING:

Step 1 In a large bowl, combine cream cheese, melted butter, and salt. Using a hand mixer, whisk until light and fluffy.

Step 2 Add powdered sugar and vanilla and continue to mix until smooth. 

Step 3 When cake is cooled, gently unroll (it’s ok if it remains slightly curled) and spread with cream cheese filling. Roll back up and dust with more powdered sugar. Slice and serve.

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