Perfect The Iconic Swirls In Our Classic Pumpkin Cheesecake Roll Recipe

Perfect The Iconic Swirls In Our Classic Pumpkin Cheesecake Roll Recipe
The BEST Pumpkin Cheesecake
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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 salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin puree
1 teaspoon lemon juice
Confectioners' sugar (for dusting)
Parchment paper
For the Cheesecake Filling:

8 oz cream cheese, softened
1 cup powdered sugar
6 tablespoons unsalted butter, softened
1 teaspoon pure vanilla extract
Instructions:

For the Pumpkin Cake:
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Preheat your oven to 375°F (190°C) and place the rack in the center.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a separate mixing bowl, beat the eggs and sugar together until well combined.

Add the pumpkin puree and lemon juice to the egg and sugar mixture, mixing until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Line a 15x10-inch (38x25 cm) jellyroll pan with parchment paper, making sure it hangs over the edges a bit. This will help in rolling the cake later.

Pour the pumpkin cake batter onto the prepared pan, spreading it evenly to the edges.

Bake for about 13-15 minutes or until a toothpick inserted into the center comes out clean.

While the cake is still hot, carefully lift it out of the pan using the parchment paper edges. Place it on a clean, dry surface.

Sprinkle confectioners' sugar generously over the cake.

Working quickly, roll the cake, starting at the short end. Roll it tightly but gently. Let it cool while rolled.

For the Cheesecake Filling:

In a mixing bowl, beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth and creamy.
Assemble the Pumpkin Cheesecake Roll:

Carefully unroll the pumpkin cake, removing the parchment paper.

Spread the prepared cheesecake filling evenly over the unrolled cake.

Gently re-roll the cake with the cheesecake filling inside. Use the parchment paper to help you roll it evenly and tightly.

Wrap the roll in plastic wrap and refrigerate for at least one hour to allow it to set.

Before serving, you can dust the top of the roll with more confectioners' sugar, if desired.

Slice, serve, and enjoy your perfect iconic swirls in this classic pumpkin cheesecake roll! It's a deliciously festive dessert that's sure to impress your family and friends.