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
Scale
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
