Description
As a busy mom, I know how precious time can be, especially when it comes to whipping up something special in the kitchen. That’s why I’m excited to share my Cherry Cheesecake Cake Roll with you! This delightful dessert combines the creamy goodness of cheesecake with the sweet burst of cherries, all wrapped in a light sponge cake.
Ingredients
Scale
- 3 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk (room temperature)
- 1 tablespoon melted butter (cooled)
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (cold)
- 1 tablespoon lemon juice (optional for a slight tang)
- 1 can cherry pie filling (about 20 oz)
- 1 tablespoon cornstarch (optional for thickening)
- 1 tablespoon water
- Powdered sugar (for dusting the roll)
- Fresh cherries or mint leaves (for garnish)
Instructions
- Preheat the oven and prepare a jelly roll pan.
- Beat the eggs and sugar, then fold in the cake flour and vanilla.
- Bake the cake and let it cool slightly before rolling in a towel.
- Make the cream cheese filling by mixing cream cheese, powdered sugar, and heavy cream.
- Unroll the cooled cake, spread the filling, and roll back up.
- Top with cherry pie filling and chill before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Chilling the cake roll helps the flavors meld together.
- Optional: Add lemon juice to the filling for a tangy flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg