Cherry Cheesecake Cake Roll Recipe
If you’re someone who lights up at the thought of cherries, loves anything creamy, and can’t resist a swirl of cake, this Cherry Cheesecake Cake Roll is about to become your new dessert obsession. Imagine a soft, golden sponge cake wrapped around an ultra-luscious cheesecake filling and sweet cherry pie filling—each bite is a symphony of flavor and cloud-like texture. It’s the kind of dreamy treat that looks fancy enough for celebrations but is easy enough for a weekend baking adventure!
Ingredients You’ll Need
The wonder of this Cherry Cheesecake Cake Roll is that every ingredient truly matters, working together to create an unforgettable dessert. Each component brings a little something special, from the airy sponge to the creamy filling and jewel-bright cherries.
- Large Eggs (4, room temperature): Whipping the eggs gives the cake its signature light, flexible texture that rolls beautifully.
- Granulated Sugar (¾ cup): Sweetens the sponge and helps with the eggs’ structure for a fluffy result.
- Vanilla Extract (1 teaspoon, plus 1 teaspoon for filling): Adds a lovely warmth and depth to both the cake and cheesecake filling.
- All-purpose Flour (¾ cup): Just enough to give the cake body without weighing it down.
- Baking Powder (½ teaspoon): Helps the sponge lift so it’s soft and springy.
- Salt (¼ teaspoon): Balances the sweetness and enhances all the flavors.
- Powdered Sugar (for rolling and ½ cup for filling): Prevents sticking when rolling and sweetens the creamy filling.
- Cream Cheese (8 ounces, softened): The base of the cheesecake filling, making it tangy, smooth, and irresistible.
- Heavy Whipping Cream (1 cup): Whipped in to lighten the filling for a cloud-like texture.
- Cherry Pie Filling (1 cup, plus more for topping): Thoughtfully swirled inside and optionally spooned over the top for a sweet-tart finish.
How to Make Cherry Cheesecake Cake Roll
Step 1: Prep Your Pan and Oven
First things first: preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, making sure the paper hangs a bit over the sides for easy lifting. Lightly grease the paper to guarantee the cake releases in one beautiful piece. A little prep here goes a long way in making your Cherry Cheesecake Cake Roll journey stress-free.
Step 2: Whip the Eggs and Sugar
In a large mixing bowl, beat the eggs on high speed for a full 5 minutes. You want them thick, foamy, and a pale lemon color—this will give you that signature spongy roll. Gradually add granulated sugar and vanilla extract, continuing to beat just until incorporated. This step sets up the cake for that delicate, rollable texture!
Step 3: Fold in the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry mixture into your egg mixture, taking care not to overmix. Use a spatula, working in slow, sweeping motions. Stop as soon as you no longer see dry streaks; this keeps the cake soft and airy, which is crucial for the Cherry Cheesecake Cake Roll.
Step 4: Bake the Sponge Cake
Spread your batter evenly in the prepared pan, smoothing the top. Bake for 12 to 14 minutes—watch for the edges to turn lightly golden, and for the center to spring back when touched. It’s quick, so keep an eye out. Overbaking can make rolling difficult later!
Step 5: Roll While Warm
While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar. The magic moment: once your cake is out, quickly invert it onto the prepared towel. Peel off the parchment and immediately roll up the cake, towel and all, from the short end. Cooling in this rolled shape prevents cracks and means your Cherry Cheesecake Cake Roll will come together flawlessly.
Step 6: Make the Creamy Cheesecake Filling
As the rolled cake cools, beat softened cream cheese, powdered sugar, and vanilla until glossy and smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold it gently into the cream cheese mixture. This results in a dreamy, not-too-sweet filling that balances the tartness of the cherries.
Step 7: Fill and Re-roll
Carefully unroll your cooled cake. Don’t worry if the edges curl a bit—that’s normal! Spread the cheesecake filling evenly all over, leaving a tiny border. Spoon the cherry pie filling in generous lines or swirls. Now, gently roll it back up, this time without the towel, making sure to keep the filling from oozing out. Refrigerate for at least an hour so the Cherry Cheesecake Cake Roll sets up beautifully and slices cleanly.
Step 8: Serve and Enjoy
When you’re ready to dazzle, move the cake to a serving platter. If you’d like, top with a little extra cherry pie filling for extra wow-factor. Slice with a sharp, clean knife and indulge in your homemade masterpiece!
How to Serve Cherry Cheesecake Cake Roll
Garnishes
For a true showstopper, dust the top of your Cherry Cheesecake Cake Roll with a shower of powdered sugar, then spoon over extra cherry pie filling. Fresh mint leaves or a sprinkle of lemon zest will add a gorgeous pop of color and a fresh lift in flavor. You can even add a dollop of whipped cream for the ultimate finishing touch!
Side Dishes
This dessert pairs perfectly with lighter accompaniments. Try serving slices alongside a scoop of vanilla bean ice cream or a simple fruit salad with berries and citrus. For a playful twist, offer espresso or coffee to cut the sweetness after a celebratory meal.
Creative Ways to Present
If you’d like to take presentation up a notch, slice the Cherry Cheesecake Cake Roll into pinwheels and arrange them in a circular pattern on a platter. Individual mini rolls can also be made if you’re hosting a party—just use a smaller pan and cut into shorter rolls before filling. A drizzle of melted white chocolate across the top adds elegance (and irresistible flavor) for special occasions.
Make Ahead and Storage
Storing Leftovers
Any leftover Cherry Cheesecake Cake Roll stores beautifully! Simply wrap the roll tightly in plastic wrap or place slices in an airtight container. Keep in the fridge, where it will stay fresh and fabulous for up to 3 days. The flavors meld together, making it even more delicious the next day.
Freezing
Need to make ahead or save some for a future craving? Freeze the entire cake roll or individual slices by wrapping tightly in plastic and then in foil. It’ll keep well for up to a month. Defrost overnight in the refrigerator before serving to preserve the cake’s soft texture and creamy filling.
Reheating
This cake roll is best enjoyed chilled or at room temperature, keeping the cheesecake filling delightfully cool. If you prefer a slightly softer texture, let refrigerated slices sit out for 10 to 15 minutes before serving. Avoid microwaving, as it may melt the filling and affect the structure.
FAQs
How do I keep my Cherry Cheesecake Cake Roll from cracking?
Roll the cake up in a towel as soon as it comes out of the oven while it’s still warm—this helps set the shape and prevents cracks when you unroll and fill it later. Don’t worry about tiny surface cracks; the cherry topping will hide any minor imperfections!
Can I use homemade cherry filling instead of canned?
Absolutely! You can use your favorite homemade cherry compote or filling for an extra special touch. Just make sure it’s thick enough not to run inside the roll.
What size pan should I use if I don’t have a jelly roll pan?
A 10×15-inch pan is ideal for a perfect thickness, but you can use a slightly larger or smaller pan in a pinch. If the cake is thinner, watch the bake time closely—it will bake faster!
Can I make the Cherry Cheesecake Cake Roll ahead of time?
Yes! This dessert is even better after chilling in the fridge, so feel free to assemble it the day before you plan to serve. Just garnish right before presenting for best results.
Is there a dairy-free version of this recipe?
You can experiment with dairy-free cream cheese and non-dairy whipped topping. The texture may differ slightly, but you’ll still get a delicious result. Be sure to use your favorite dairy-free substitutes!
Final Thoughts
I can’t wait for you to experience just how delightful the Cherry Cheesecake Cake Roll is—it’s equal parts showstopper and comfort food, bursting with sweet-tart cherries and pillowy cheesecake all rolled into a tender cake. This one’s truly a crowd-pleaser, so gather your ingredients, invite over a friend or two, and let yourself have a little fun in the kitchen. Happy baking!
Print
Cherry Cheesecake Cake Roll Recipe
- Total Time: 1 hour 45 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of cherry cheesecake and cake in this Cherry Cheesecake Cake Roll. A light and fluffy sponge cake filled with a creamy cheesecake layer and sweet cherry pie filling, this dessert is perfect for any occasion.
Ingredients
For the Cake:
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- powdered sugar (for rolling)
For the Filling:
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup cherry pie filling
- additional cherry pie filling for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper.
- Prepare the cake: In a large bowl, beat the eggs until thick and lemon-colored. Gradually add sugar and vanilla. Fold in dry ingredients. Spread batter in the pan and bake for 12-14 minutes.
- Roll the cake: While the cake is hot, turn it onto a powdered sugar-covered towel, peel off parchment, and roll it up. Let cool.
- Make the filling: Beat cream cheese, powdered sugar, and vanilla. Whip heavy cream and fold into the cream cheese mixture.
- Assemble the roll: Unroll the cake, spread the filling, add cherry pie filling, and roll it up. Refrigerate before serving.
Notes
- Roll the cake while warm to prevent cracking.
- Can freeze for up to one month if tightly wrapped.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
