Pumpkin Roll Cheesecake Cake 🌟

  Pumpkin Roll Cheesecake Cake 

 Enjoy the cozy flavors of pumpkin and spice in this deliciously layered Pumpkin Roll Cheesecake Cake! Perfect for autumn gatherings and holiday celebrations, this cake combines the best of a spiced pumpkin roll and creamy cheesecake filling, all topped with a luscious pumpkin spice buttercream. It's one of the easiest and most impressive desserts you can make! 🎃🍰

Ingredients:

For the Pumpkin Cake:

• 4 large eggs 🥚
• 1 cup granulated sugar 🍬
• 1 tsp vanilla extract 🌿
• 2/3 cup pumpkin puree 🎃
• 3/4 cup all-purpose flour 🌾
• 1 tsp baking powder 🥄
• 1/2 tsp baking soda 🥄
• 1/2 tsp ground cinnamon 🌿
• 1/4 tsp ground nutmeg 🌰
• 1/4 tsp ground ginger 🌿
• 1/4 tsp salt 🧂
• Powdered sugar, for dusting 🍬

For the Cheesecake Filling:

• 8 oz cream cheese, softened 🧀
• 1/2 cup powdered sugar 🍬
• 1 tsp vanilla extract 🌿
• 1 cup heavy cream 🥛

For the Pumpkin Spice Buttercream:

• 1/2 cup unsalted butter, softened 🧈
• 2 cups powdered sugar 🍬
• 1/4 cup pumpkin puree 🎃
• 1/2 tsp ground cinnamon 🌿
• 1/4 tsp ground nutmeg 🌰
• 1/4 tsp ground ginger 🌿

Instructions:

Preheat Oven and Prepare Pan:
1️⃣ Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.

Make the Pumpkin Cake:
2️⃣ In a large bowl, beat eggs with granulated sugar until thick and pale yellow. Stir in the vanilla extract and pumpkin puree.
3️⃣ In another bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4️⃣ Gradually add the dry ingredients to the egg mixture, mixing until smooth.

Bake the Cake:
5️⃣ Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
6️⃣ Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Prepare for Rolling:
7️⃣ While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
8️⃣ When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.

Roll the Cake:
9️⃣ Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Place seam side down on a wire rack to cool completely.

Make the Cheesecake Filling:
🔟 In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
1️⃣1️⃣ In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until fully combined.

Assemble the Cake:
1️⃣2️⃣ Carefully unroll the cooled cake and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.

Roll the Cake Again:
1️⃣3️⃣ Starting from the same end as before, carefully roll the cake back up, gently peeling away the parchment paper as you roll. Place seam side down on a serving platter.

Make the Pumpkin Spice Buttercream:
1️⃣4️⃣ In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, pumpkin puree, cinnamon, nutmeg, and ginger. Beat until smooth and fluffy.

Frost the Cake:
1️⃣5️⃣ Frost the rolled cake with the pumpkin spice buttercream, covering the top and sides evenly.

Chill and Serve:
1️⃣6️⃣ Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving to set.
1️⃣7️⃣ Before serving, dust with additional powdered sugar and sprinkle with cinnamon if desired. Slice and serve chilled.

Enjoy this delightful Pumpkin Roll Cheesecake Cake, perfect for 8-10 servings. 🍽️