Pumpkin Cheesecake Roulade

Pumpkin Cheesecake Roulade

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Fall is all about pumpkin and pumpkin spice everything! And this pumpkin cheesecake roulade will excite your taste buds! This roulade is made with a aromatic pumpkin sponge cake and filled with a creamy, cream cheese frosting. I love to add a sprinkle of cinnamon and drizzle of caramel sauce to the top for extra sweetness. For more pumpkin flavor, try adding pure pumpkin puree directly into the cheesecake filling.

Making a roulade cake can look intimidating, but it doesn’t have to be. The trick to rolling your sponge cake perfectly is doing it as soon as you take it out of the oven. Just sprinkle a clean kitchen or tea towel with confectioner’s sugar, then invert the hot sponge cake, then roll right up. Allow the cake to cool completely, then unroll it, fill it and roll it back up the same way. And voila, you have a perfect roulade!

Make sure to watch my video recipe for all the details!

Check out this closeup with that creamy cheesecake filling! This cheesecake roulade is bound to become a fall-favorite!
Pumpkin Cheesecake Roulade

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Looking for more things pumpkin and cheesecake? Try my “Pumpkin Caramel Cheesecake’ next! https://tatyanaseverydayfood.com/recipe-items/caramel-pumpkin-cheesecake/

Try my ‘Pumpkin Maple Eclairs’ with a pumpkin cheesecake filling! They’re so good! https://tatyanaseverydayfood.com/recipe-items/pumpkin-eclairs/

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