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» Make a Pumpkin Cheesecake Roll

How Did I Do It? > Food & Drink > Make a Pumpkin Cheesecake Roll
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This is super for Thanksgiving or Christmas dessert. If you aren’t a pumpkin pie fiend, or just want to try something new this one is superb for a holiday party and has just the right mixture of sweet to go great with a cup of coffee or an afternoon tea.

It has the added benefit of looking quite elegant when served.

Cake:

Powdered sugar
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin

Filling:

1 package cream cheese
1 cup sifted powdered sugar
6 Tablespoons softened butter
1 teaspoon vanilla flavoring
Powdered sugar

Preheat oven to 375 degrees. Grease 15′ x 10′ jelly roll pan. Line with waxed paper, grease and flour paper Sprinkle a tea towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in a larger mixer bowl until thick. Beat in pumpkin, stir in the flour mixture. Spread evenly in prepared jelly roll pan

Bake 13 – 15 minutes or until top of cake springs back when touched with a fingertip

Then you need to immediately loosen the paper and turn it out onto a towel, peeling the paper and starting at a narrow end, roll it up in the towel and allowe it to cool.

Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake, remove towel, and spread cream cheese mixture over cake. Roll cake back up again ..it will want to be in the rolled position after cooling that way so unroll it carefully to prevent cracks in your cake. Wrap in plastic wrap and refrigerate at least one hour.

Using a paper doily, such as the variety that have the small holes in them, sift the powdered sugar through it over the top of the cake to make a truly elegant design pattern when ready to serve slice into thin, inch slices.

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