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Cherry Cheesecake Cake Roll: A Delicious Twist on a Classic Dessert

  • Author: Melissa
  • Total Time: 105 minutes
  • Yield: 8-10 servings 1x

Description

This Cherry Cheesecake Cake Roll features a rich chocolate cake filled with creamy cheesecake and topped with sweet cherry pie filling. It’s a delightful dessert that’s perfect for any occasion, sure to impress your guests and satisfy your sweet tooth!

Ingredients

Scale
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/2 cup cherry pie filling
  • 1/2 cup cherry pie filling
  • Fresh cherries, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.
  2. In a large mixing bowl, crack the 3 large eggs and add 1 cup of granulated sugar. Beat on high speed for about 5 minutes until thick and pale.
  3. Stir in 1 teaspoon of vanilla extract until well combined.
  4. In a separate bowl, sift together 1/2 cup of all-purpose flour, 1/3 cup of cocoa powder, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually fold the dry ingredients into the egg mixture using a spatula.
  5. Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  6. Dust a clean kitchen towel with powdered sugar. Once the cake is done, invert it onto the towel and peel off the parchment paper. Roll the cake up tightly in the towel and let it cool completely on a wire rack.
  7. In a mixing bowl, beat 8 oz of softened cream cheese with 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract until smooth.
  8. In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form.
  9. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  10. Fold in 1/2 cup of cherry pie filling until evenly distributed.
  11. Once the cake has cooled, carefully unroll it from the towel.
  12. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
  13. Roll the cake back up tightly without the towel.
  14. Place the cake seam-side down on a serving platter, cover with plastic wrap, and refrigerate for at least 1 hour.
  15. After chilling, dust the top with powdered sugar if desired.
  16. Slice the cake roll into 1-inch pieces using a sharp knife.
  17. Top each slice with cherry pie filling and garnish with fresh cherries if desired.

Notes

  • If the cake cracks slightly while rolling, don’t worry; it will be covered with filling.
  • For longer storage, freeze the unfilled cake roll wrapped tightly in plastic wrap and aluminum foil for up to 2 months.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes

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Find it online: https://melissarecipes.com/cherry-cheesecake-cake-roll/