pumpkin cheesecake roll
(2 ratings)
For an attractive presentation, garnish with orange peel curls and pecan halves
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(2 ratings)
yield
10 servings
prep time
20 Min
cook time
15 Min
method
Bake
Ingredients For pumpkin cheesecake roll
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8 oz Soft style cream cheese
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1/3 C Sugar
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4 Eggs
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1 Tbs Milk
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3/4 C All purpose flour
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1 tsp Baking powder
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1 tsp Ground cinnamon
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1 C Sugar
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2/3 C Canned pumpkin
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Powdered sugar
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Cream Cheese Icing recipe
How To Make pumpkin cheesecake roll
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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
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