Pumpkin Cheesecake Roll

Step 1

Preheat oven to 355°F (180°C). Line a 9” by 13” pan (or similar sized pan) with parchment paper. Grease the top of the parchment paper with a bit of oil or baking spray.

Step 2

In a large bowl or stand mixer, use an electric mixer to beat together eggs, egg yolk, sugar, and salt until thick and lightened in color - about 8 minutes. It should fall off the whisk in ribbons.

Step 3

Add pumpkin puree and vanilla, carefully fold it into the beaten eggs using a wire whisk. Be gentle to avoid deflating the eggs.

Step 4

Sift flour, baking soda, and pumpkin spice right into the same bowl. Carefully fold with a whisk just until no more dry streaks of flour remain.

Step 5

Pour the batter into prepared lined parchment sheet and spread it all the way to the edges. Bake for 15-18 minutes or until a toothpick inserted into the cake comes out clean. If you press down on the sponge, it should spring back when it’s ready.

Step 6

Prepare a clean, minimally textured, kitchen towel by laying it out and dusting the top evenly with powdered sugar.

Step 7

As soon as the sponge is baked, flip it onto the kitchen towel to release from the pan. Peel the parchment paper off the bottom and flip the sponge over again so that the top of the sponge is facing up.

Step 8

Starting from the short edge, roll the sponge along with the towel carefully and tightly to form a log. Let cool completely.

Step 9

In a clean chilled bowl, beat cream to medium peaks with an electric mixer or whisk. Set aside in the fridge for later.

Step 10

In a separate bowl, beat cream cheese, vanilla, powdered sugar, and salt until smooth and creamy.

Step 11

Add whipped cream into cream cheese mixture and beat just until stiff peaks form. Be careful not to overbeat.

Step 12

Carefully unroll the baked cake roll. Cover with an even layer of cheesecake filling, spreading it all the way to the edges.

Step 13

Roll up the cake roll with the filling and carefully transfer it off the towel onto a serving dish. Cover and refrigerate for 4 hours or overnight for the cheesecake to set.

Step 14

Remove the cake from the fridge and trim the ends off with a serrated knife. Use a sawing motion to get clean cuts. Clean the serving plate by wiping off any filling or crumbs.

Step 15

Beat cream, vanilla, sugar, and spices together with a whisk or electric mixer until stiff peaks form. Transfer to a piping bag with an open star tip.

Step 16

Pipe dollops of spiced whipped cream on top of the log and sprinkle with more cinnamon or pumpkin spice. Decorate with star anise. Use a serrated knife and sawing motion to cut the pumpkin log into slices and serve.