Pumpkin Cheesecake Roll

Ingredients

1 cup confectioners sugar
8 ounces pkg cream cheese, softened
6 Tbsp butter
1 teaspoon vanilla
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon pumpkin spice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup sugar
3 eggs, slightly beaten
2/3 cup solid packed pumpkin
1 cup walnuts, chopped (optional)

Instructions

Beat powdered sugar, cream cheese, butter and vanilla together until smooth; set aside Grease a 15 X 10 X 1 jellyroll pan. Line with wax paper. Grease and flour wax paper. Sift dry ingredients. Beat eggs and sugar until thick and fluffy. Beat in pumpkin. Stir in dry ingredients. Pour into pan; sprinkle with nuts (optional). Bake at 350 degrees for 15 minutes. Loosen cake around edges. Invert onto a damp, clean, kitchen towel, dusted with powdered sugar. Peel off waxed paper. Roll up cake & towel together. Place seam side down on wire rack. Cool completely. Then unroll cake, remove towel & spread with filling. Reroll cake. Wrap with aluminum foil and refrigerate overnight. Slice and serve cold.

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Julia L

Nov 11, 2010

Hi Peggy - Thanks for the comment! We also think this a great recipe for the fall/winter season. Does it get any better than pumpkin cheesecake? Have a great day!

peggytuckerburchfi eld1teel 2473353

Nov 03, 2010

My daughter makes this every year instead of pumpkin pie. Her family prefers this. Very good.