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pumpkin cheesecake roll

Pumpkin Cheesecake Roll

Kay Schrock
Delicious pumpkin cheesecake roll
5 from 1 vote
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Prep Time 30 minutes
Cook Time 15 minutes
cooling time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 10
Calories 468 kcal

Ingredients
  

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree
  • 1 tsp lemon juice
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • filling:
  • 2 cup powdered sugar
  • 8 Tablespoon butter
  • 16 oz cream cheese
  • 1 teaspoon vanilla

Instructions
 

  • Beat eggs well.
  • Gradually add sugar.
  • Add pumpkin and lemon juice.
  • Add dry ingredients and stir.
  • Spread on a greased and floured sheet pan.(15"X10")
  • Bake at 375 for 15 minutes.
  • Turn out onto a towel sprinkled with powdered sugar.
  • Roll up in towel and cool.
  • Beat filling ingredients together till smooth.
  • Unroll cake - spread with filling.
  • Roll back up and chill.
  • Slice and serve.

Notes

Calories are calculated for one serving being 1/10 of the entire recipe.
You can add chopped pecans to the cake for a more decadent dessert. You can also add chocolate chips to the filling if desired.

Nutrition

Calories: 468kcalCarbohydrates: 55gProtein: 6gFat: 26gSaturated Fat: 15gCholesterol: 123mgSodium: 405mgPotassium: 124mgFiber: 1gSugar: 46gVitamin A: 3502IUVitamin C: 1mgCalcium: 88mgIron: 1mg
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