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Pumpkin Cheesecake Roll Recipe

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This recipe for Pumpkin Cheesecake Roll is from It's Suppertime! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dry ingredients:
3/4 C Flour
1/2 tsp baking powder
1/2 tsp Baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt

Set Aside:

3 eggs (beat for 5 minutes with 1 C sugar then add 2/3 c canned pumpkin (1/2 can)
Directions:
Directions:
Add dry ingredients to egg mixture. Pour into greased and floured jelly roll pan on parchment paper that is also greased and floured. Spread - it will be thin
Bake for 15 minutes at 375 degrees

Take a flour sack dishtowel with powdered sugar sprinkled on it. Flip cake onto this and take away parchment paper. Roll up in dish towel until cool.When cool lay out and spread filling::

Filling is:
8 oz softened cream cheese
1/2 c butter
1 c powdered sugar
1 tsp vanilla

Spread on cooled pumpkin cake and roll up. Cool until serving. Can also be frozen
Personal Notes:
Personal Notes:
Marilyn Andrick made this cheesecake roll and served it for her parents 65th wedding anniversary on October 15, 2012 It was delicious!

 

 

 

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