Bella Cucina's Featured Recipes

Bella Cucina's Pumpkin Cheesecake Roulade

Photo courtesy of Jessamyn Photography

This elegant but simple cake will beautify any dessert table! The light Pumpkin sponge is filled with spices and crunchy toasted Pecans, and then is rolled with a delicious creamy cheese filling. Photos of this lovely cake are presented in the October/November 2005 issue of "Black Diamond Living" Magazine. The photos are courtesy of Jessamyn Photography.

Ingredients:

CAKE:     Serves 10-12

  • Powdered Sugar
  • 3/4 cup Flour
  • 1/2 teasp. Baking Powder
  • 1/2 teasp. Baking Soda
  • 1/2 teasp. Ground Cinnamon
  • 1/4 teasp. Ground Cloves
  • 1/4 teasp. Fresh Ground Nutmeg
  • 1/4 teasp. Salt
  • 3 Large Eggs
  • 1 cup Granulated Sugar
  • 2/3 cup Pure Pumpkin Puree
  • 1 cup Roasted Pecans or Walnuts, chopped

FILLING:

  • 8 oz. Cream Cheese, softened
  • 1 cup Sifted Powdered Sugar
  • 6 Tabls. Unsalted Butter, softened
  • 1 teasp. Vanilla extract
  • Snow White Sugar (non-melting powdered sugar), for dusting
  • Fresh Mint Sprigs to garnish


Preparations:
  1. Preheat oven to 375F. Grease 15X10" jellyroll pan, line with wax or parchment paper. Grease and flour paper. Sprinkle towel with powdered sugar.
  2. Combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into pan. Sprinkle with nuts.
  3. Bake for 13-15 mins. or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  4. Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel.
  5. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with Snow White sugar and garnish with fresh mint before serving.
BUON APPETITO!
Chef Peggy
www.bella-cucina.net


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