Pumpkin Roll Cheesecake Cake

• 8 oz cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Pumpkin Roll:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it well.
2. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. Mix Wet Ingredients: In a large bowl, beat the eggs and granulated sugar until thick and pale. Add the pumpkin puree and vanilla extract, and mix until well combined.
4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Bake: Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, or until the top of the cake springs back when touched.
6. Roll Cake: Immediately sprinkle a clean kitchen towel with powdered sugar. Carefully turn the cake out onto the towel and peel off the parchment paper. Starting from the short end, roll the cake up in the towel. Let it cool completely while rolled up.

2. Prepare the Cheesecake Filling:

1. Preheat Oven: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
2. Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy.
3. Add Sugar and Vanilla: Add the granulated sugar and vanilla extract, and beat until well combined.
4. Add Eggs: Add the eggs one at a time, beating on low speed until just combined after each addition.
5. Add Sour Cream and Heavy Cream: Gently fold in the sour cream and heavy cream until the mixture is smooth.
6. Bake: Pour the cheesecake batter into the prepared springform pan. Place the pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan. Bake for 50-60 minutes, or until the center is set and the edges are slightly golden.
7. Cool: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.

3. Assemble the Cake:

1. Unroll Pumpkin Cake: Carefully unroll the cooled pumpkin cake.
2. Spread Cheesecake: Remove the cheesecake from the springform pan and spread it evenly over the unrolled pumpkin cake.
3. Reroll Cake: Reroll the pumpkin cake around the cheesecake filling, using the towel to help if needed. Transfer the rolled cake to a serving platter.

4. Prepare the Cream Cheese Frosting:

1. Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
2. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, and beat until smooth and fluffy.

5. Frost and Serve:

1. Frost Cake: Spread the cream cheese frosting evenly over the rolled cake.
2. Garnish: Garnish with a dusting of powdered sugar or additional decorations as desired.
3. Serve: Slice and serve your elegant Pumpkin Roll Cheesecake Cake, enjoying the delightful combination of spiced pumpkin roll and creamy cheesecake.

Tips and Variations:

• Make Ahead: Both the pumpkin roll and cheesecake filling can be made a day in advance and assembled just before serving.
• Flavor Variations: Add a touch of maple syrup or caramel sauce to the cream cheese frosting for added flavor.
• Garnish Ideas: Garnish with chopped nuts, candied pecans, or a drizzle of caramel sauce for an extra special touch.

Enjoy the delicious and visually stunning Pumpkin Roll Cheesecake Cake, a perfect dessert for any fall occasion or holiday celebration!