Pumpkin Roll Cheesecake Cake

Sure! Here’s a recipe for a delicious Pumpkin Roll Cheesecake Cake:

Pumpkin Roll Cheesecake Cake

Ingredients:

For the Pumpkin Cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• Powdered sugar (for rolling)

For the Cheesecake Filling:

• 2 packages (8 ounces each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup sour cream
• 1/4 cup heavy cream

For the Cream Cheese Frosting:

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

Prepare the Cheesecake Layer:

1. Preheat your oven to 325°F (163°C). Line a 9-inch round springform pan with parchment paper and grease the sides.
2. In a large bowl, beat the softened cream cheese until smooth and creamy.
3. Add granulated sugar and mix until well combined.
4. Add eggs, one at a time, beating well after each addition.
5. Mix in the vanilla extract, sour cream, and heavy cream until smooth.
6. Pour the cheesecake batter into the prepared springform pan and smooth the top.
7. Bake for 45-50 minutes or until the center is set and the top is slightly golden. Allow it to cool completely, then refrigerate for at least 4 hours or overnight.

Prepare the Pumpkin Cake:

1. Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it.
2. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a large bowl, beat the eggs and granulated sugar until thick and pale.
4. Mix in the canned pumpkin and vanilla extract until well combined.
5. Gradually add the flour mixture, mixing until just combined.
6. Spread the batter evenly in the prepared jelly roll pan.
7. Bake for 13-15 minutes or until the cake springs back when lightly touched.
8. Immediately turn the cake out onto a clean kitchen towel generously sprinkled with powdered sugar. Carefully peel off the parchment paper.
9. Roll the cake up in the towel, starting from the narrow end. Cool completely on a wire rack.

Assemble the Cake:

1. Unroll the cooled pumpkin cake carefully.
2. Spread a thin layer of the cream cheese frosting over the cake.
3. Place the chilled cheesecake layer on top of the frosted pumpkin cake.
4. Roll the cake back up, wrapping the cheesecake layer inside.
5. Frost the outside of the roll with the remaining cream cheese frosting.
6. Refrigerate for at least 2 hours before serving to let the flavors meld together.

Serve:

1. Slice the Pumpkin Roll Cheesecake Cake and enjoy!

This recipe combines the spiced flavors of a classic pumpkin roll with the rich creaminess of a cheesecake, making it a perfect dessert for fall or any special occasion. Enjoy!