The only negative thing I can say about this Pumpkin Cheesecake Roulade is that I have to wait 4-6 hours to finally have a bite of this delicious dessert.
All of the different flavors come together so nicely at the end. First, you have the pumpkin flavor that is not overwhelming at all. Then, you have all the warm flavors that come from the cinnamon and nutmeg. Combine that with the creaminess of the cream cheese filling and you end up with a great fall dessert.
This is a perfect dessert if you are trying to do something different this fall season. If you are not in the mood for a pumpkin pie, I highly recommend this Pumpkin Cheesecake Roulade.
For Pumpkin Cake:
6 large egggs
1 cup white granulated sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup pure pumpkin puree
For Cream Cheese Frosting:
12 ounces whipped cream cheese, softened
1/2 cup butter, softened
1/2 cup sweetened condensed milk
1 cup heavy cream, chilled
1 teaspoon vanilla extract
pinch of salt
caramel sauce, optional garnish
Preheat oven to 350F. Line a 12×17-inch jelly roll pan with parchment paper and spray sides with baking spray; set aside.
Prepare the pumpkin cake. Place the eggs, sugar and vanilla into a mixer bowl. Whisk on high speed until egg mixture is voluminous and white in color. Meanwhile, in a separate bowl, combine all the dry ingredients: flour, baking powder, cinnamon and nutmeg. Sift the dry ingredients into the egg mixture, folding gently but thoroughly after each addition. Fold in the pumpkin puree last.
Spread the cake batter evenly to the edges of prepared baking pan. Bake in preheated oven for 18 to 20 minutes, or until top is golden and set. Immediately after removing cake from oven, sprinkle the top lightly with confectioner’s sugar. Place a clean kitchen towel over the top, invert the pan, and keep the parchment paper attached. Gently roll the cake along with the towel into a log; set aside to cool completely.
Prepare the cream cheese filling. First, whisk together the softened cream cheese and butter until light and fluffy. Next, add in the remaining ingredients: cold heavy cream, sweetened condensed milk, vanilla and salt. Whisk on medium speed until a fluffy frosting forms; mix carefully and do not over mix!
Unroll cooled cake and remove parchment paper. Spread most of the filling over the cake, reserving some for frosting the outside. Spread the filling evenly to the edges, then gently roll the cake back up the same way. Transfer onto a platter and frost the top and sides.
Refrigerate the cake 4 to 6 hours or overnight, allowing the filling to set. Garnish top with cinnamon and caramel sauce before serving.