Pumpkin Cheesecake Roll Log Recipes

CREAM CHEESE PUMPKIN ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
• Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
• Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
• Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
• Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.

PUMPKIN ROLL CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
• In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
• Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
• Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
• Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
• Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

PUMPKIN CHEESECAKE

Steps:

• In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

FAVORITE PUMPKIN CAKE ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.

PUMPKIN LOG ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10-inch jelly roll pan.
• Place eggs in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until pale and thick, about 5 minutes. Gradually add sugar, beating well. Stir in pumpkin and lemon juice.
• Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a separate bowl. Fold into the egg mixture. Spoon batter into the prepared pan, spreading evenly into the corners.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Take care not to over bake.
• Invert cake onto a clean dish towel. Sprinkle 1/4 cup powdered sugar on top. Lift up one long edge carefully and roll the cake into a log, wrapped in the towel. Set aside until cool, at least 15 minutes.
• Combine cream cheese, powdered sugar, margarine, and vanilla extract in a bowl. Beat until smooth and creamy. Unroll the cake and spread filling on top. Roll cake up again and refrigerate, seam-side down, until set.

PUMPKIN ROLL I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
• In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
• Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
• Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
• Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
• When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.

PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
• Mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. Press mixture into the bottom of the springform pan.
• Beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. Add eggs, 1 at a time, blending in each egg before adding the next. Stir in cream, pumpkin, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended. Pour cream cheese mixture over the graham cracker crust.
• Bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. Remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.
• Beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. Pour sour cream topping over cheesecake. Chill in refrigerator before removing sides of pan, about 3 hours.

PUMPKIN CREAM CHEESE ROLL

Steps:

• In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
• Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
• Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
• While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
• Turn hot cake onto the towel.
• Remove waxed paper. Trim off burnt or crusty edges.
• Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
• Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
• Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
• Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
• Note - cake cuts best when still slightly frozen.

PUMPKIN LOG ROLL

Steps:

• Mix all dry ingredients together in seperate bowl.
• Mix wet ingredients in larger bowl than add to dry ingredients, mixing until combined.
• For the filling:.
• Beat together the creme cheese and the 4 TBS butter until creamy. Mix in powdered sugar and vanilla.
• Pour pumpkin batter onto a waxed -paper lined 13 X 5 jelly roll pan. Bake for 15 minutes at 375 degrees.
• Remove and let cool for 10 minutes in pan.
• Remove from pan holding wax paper in hands and place on tea towel for another 10 minutes to cool some more.
• Roll up cake in towel and keep that way for a minute or so.
• Unroll and place cake on saran wrap , taking off wax paper carefully.
• Spread cremem cheese filling to within an inch of all sides of cake, and then starting with short side of cake , roll up cake tightly and slowly.
• Wrap entire cake in saran wrap(don't worry too much about oozing if any-this can be removed later).
• Place in fridge or freezer until ready to serve.
• If serving soon after making cake roll , then refrigerate for at least 2 hours before slicing.
• If freezing cake roll, you can let defrost first to serve whole , but I prefer to slice while frozen for cleaner cut cake slices and then serve individually w/ maybe some caramel sauce drizzled on top!
• Enjoy!