- easy & flavorful -
This pumpkin cheesecake roll is made using soft sponge cake and filled with a creamy no bake cheesecake filling. It’s packed full of creamy, perfectly spiced pumpkin flavor and topped with a fluffy spiced whipped cream.
– Soft & moist – Packed with pumpkin flavor – Easy to make – No bake cheesecake filling
– eggs – sugar – sea salt – pumpkin puree – vanilla – flour – pumpkin spice – baking soda – powdered sugar
– heavy whipping cream – vanilla – cinnamon – 5 star anise
– heavy whipping cream – cream cheese – vanilla – powdered sugar – sea salt
Pumpkin Sponge: Beat together eggs, egg yolk, sugar, and salt. Gently fold in pumpkin puree and vanilla. Sift flour, baking soda, and pumpkin spice right into the same bowl.
Pour the batter into a lined sheet pan and bake for 15-18 minutes. Flip the sheet onto the kitchen towel to release from the pan. Peel off parchment paper and flip again. Roll the sponge along with the towel carefully and tightly to form a log. Let cool completely.
Cheesecake Filling: Whip heavy cream to medium peaks. Set aside. In a separate bowl, beat cream cheese, vanilla, powdered sugar, and salt until smooth and creamy. Add whipped cream into cream cheese mixture and beat just until stiff peaks form.
Assembly: Carefully unroll the baked cake roll. Spread an even layer of cheesecake filling. Roll with the filling and carefully transfer it off the towel onto a serving dish. Cover and refrigerate.
Trim the ends off to reveal the swirl. Pipe dollops of spiced whipped cream on top of the log and sprinkle with more cinnamon or pumpkin spice. Decorate with star anise.
The most flavorful pumpkin cheesecake roll! Best recipe for fall or Thanksgiving!
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