Pumpkin Cheesecake Roll
Senin, 09 September 2019
INGREDIENTS
FOR THE CAKE
Cooking spray
1 c. granulated
sugar
3/4 c. all-purpose
flour
1/2
tsp. kosher salt
1 tsp. baking
soda
1/2
tsp. pumpkin spice
3 large
eggs
2/3 c. pumpkin
puree
Powdered
sugar, for rolling
FOR FILLING
12 oz. cream
cheese, softened
1 tbsp. melted
butter
1 tsp. pure
vanilla extract
1 1/4
c. powdered sugar
1/2
tsp. kosher salt
DIRECTIONS
1. Preheat oven
to 350°. Line a 15” x 10” jelly roll pan with parchment and grease with
cooking spray. In a large bowl, combine sugar, flour, salt, baking soda,
pumpkin spice, eggs, and pumpkin puree until just combined. Spread into
prepared pan and bake until a toothpick inserted in center of cake comes out
clean, 15 minutes.
2. Meanwhile,
lay out a large kitchen towel on your counter (try to use one with little to no
texture) and dust with powdered sugar. When cake is done baking, flip onto
kitchen towel and gently peel off parchment paper.
3. Starting at a
short end, gently but tightly roll cake into a log. Let cool completely.
4. Meanwhile,
make filling: In a large bowl, combine cream cheese, melted butter, vanilla,
powdered sugar, and salt. Using a hand mixer, whip until smooth.
5. When cake is
cooled, gently unroll (it’s ok if it remains slightly curled) and spread with
cream cheese filling. Roll back up and dust with more powdered sugar. Slice and
serve.