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Pumpkin Cheesecake Roll

Russ Myers


For an attractive presentation, garnish with orange peel curls and pecan halves

★★★★★ 2 votes
10 servings
20 Min
15 Min


8 oz Soft style cream cheese
1/3 C Sugar
4 Eggs
1 Tbs Milk
3/4 C All purpose flour
1 tsp Baking powder
1 tsp Ground cinnamon
1 C Sugar
2/3 C Canned pumpkin
Powdered sugar
Cream Cheese Icing recipe


1Grease a 15 x 10 x 1 inch jelly roll pan. Line with waxed paper; grease paper. Set pan aside. Set 2 tablespoons of the cream cheese aside. In a bowl beat the remaining cream cheese and 1/3 cup sugar with an electric mixer on low speed until smooth. Beat in one egg and milk; spread in the prepared pan.In a bowl combine flour, baking powder, cinnamon, and 1/4 teaspoon salt; set aside. In a medium bowl beat remaining 3 eggs on high speed for 5 minutes Gradually add 1 cup sugar, beating about 3 minutes or until sugar is almost dissolved. Stir in pumpkin. Fold in flour mixture. Carefully spread batter over cheese mixture. Bake in a 375F oven for about 15 minutes or until top springs back when lightly touched. Remove from oven. Immediately loosen cake from pan; invert cake onto a towel sprinkled with powdered sugar. Peel off paper. Roll up cake (without towel) from a short side. Cool on a wire rack. Frost with icing.Cream Cheese Icing: In a bowl combine the remaining 2 tablespoons of cream cheese, 2 teaspoons milk, and 1/4 tsp vanilla. Slowly beat in 1 cup sifted powdered sugar till smooth. If necessary, beat in 1/2 to 1 teaspoon milk to make icing of drizzling consistency. Makes about 1/2 cup

About Pumpkin Cheesecake Roll

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Heirloom