A creamy smooth texture and amazing combination of spices make this dulche de leche pumpkin cheesecake the ultimate holiday dessert.  A gingerbread crust adds the flavors of the season to this rich and decadent  cake .  Served with a cup of coffee or a glass of champagne this delicious cheesecake is certain to end your evening in style.  This cake can easily be made days in advance of your gathering giving you time for other holiday preparations and entertaining.

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Dulche do Leche Pumpkin Cheesecake

Velvety smooth pumpkin spiced cheesecake with gingersnap crust and dulche de leche topping.  Perfect for holiday entertaining.

Course Cakes, Dessert

Cuisine American, French

Keyword cheesecake, pumpkin cheesecake

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 12

Author Christoph

Ingredients

Crust

• 1 1/2 cups gingersnap crumbs
• 1/4 cup granulated sugar
• 5 tablespoons unsalted butter melted

Filling

• 1 15 ounce can pumpkin puree
• 1 1/3 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup heavy cream cold
• 3 8 ounce packages cream cheese room temperature
• 5 large eggs room temperature

Topping

• 1 ¼ cups dulche de leche find it next to the condensed milk

Instructions

Crust

• Preheat the oven to 325° F degrees and position a rack in the center of the oven.
• Wrap a 9-inch spring form pan with aluminum foil taking care to wrap up the sides to prevent water from seeping in. Spray the bottom and sides of the pan with nonstick cooking spray.
• Place gingersnaps in the food processor and pulse into a fine crumb. Add the sugar and pulse and then add the butter and pulse to combine. Dump the crumb mixture into the prepared pan and using a measuring cup or glass press into an even layer. Bake about 15 minutes to set. Cool on a wire rack before filling.

Filling

• Bring about 4 quarts of water to a simmer in a pan for the water bath.
• In a small heavy saucepan stir together the pumpkin, sugar, spices and salt. Over medium heat bring the mixture to a boil stirring constantly. Reduce the heat to medium-low and cook stirring constantly for about 5 minutes until thick bronzed and shiny. Transfer the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.
• With the motor running, stream in the cold cream. Add the cream cheese cut into chunks and process for about 30 seconds or until smooth. Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the filling mixture and process for about 5 seconds just to combine. Do not overmix!
• Place the spring form pan in a large roasting pan and pour the batter into the cooled crust. Fill the roasting pan with the simmering water about half way up the side of the spring form pan.
• Carefully move the Bain Marie (water bath) into the oven and bake for 1 ½ hours or until the center is just set. If it jiggles add a bit more time and keep an eye on it. Carefully remove the water bath from the oven and set on a wire rack to cool water and all. Run a small knife around the cake to loosen from pan, leaving the cake to cool in the water bath. Cool about 45 minutes or until the water is just warm then remove the spring form pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate at least 4 hours or overnight before removing the form from the pan.

Topping

• Warm dulche de leche in the microwave for about 30-40 seconds to soften to a spreadable consistency. Spread evenly over the top of cooled un-formed cake. Place back in the fridge for one hour to set before serving.

Notes

Keep cheesecake in the fridge for up to five days.  Cheesecake can also be frozen buy double wrapping cake with plastic wrap and then foil.  Add topping after thawing.

I have been on sort of a roll lately, a pumpkin roll (sorry about that).  I guess it was a little over a year ago that we traded our hundred year old craftsman bungalow for a 1960’s tri-level ranch, and by the time we got settled we were headed off to Europe for Christmas and didn’t really experience holidays in our home.  So this year I find myself embracing the era of our new-old house cranking up the Rat Pack Christmas album and pulling out cooking treasures from my childhood looking for fun recipes to prepare this holiday season.

I had never attempted making a rolled cake of any type before, guess it was the fact that I needed to prepare a dessert for an upcoming office pot-luck and a new jelly roll pan that inspired me.  I like baking cakes almost as much as I enjoy eating them, and have always loved a classic pumpkin roll cake but had never attempted one myself.  Not sure why, I guess I must have thought there was some magic trick to it.  Like anything else it is easy when you know how, and these cakes are no exception.  As I began pumping out pumpkin flavored sponge logs at an almost bakery production level it also occurred to me to experiment with different fillings as well.  So now not only am I not afraid to make a jelly roll type of cake, but I have a freezer full of holiday treats.

There are a couple of tricks I discovered in my quest for the perfect sponge that I would share with you.  The first is the pan and the preparation.  If you can’t get the cake out of the pan easily and in one nice piece, well…… pan prep really is important.  A regular cake pan really doesn’t work, you do need the right tool for this.  Jelly roll pans are typically around 10″ x 15″ x 1″.  The pans are not very expensive and you can find a nice quality one for about twelve to fifteen dollars.  If you are purchasing one I would recommend one with ears or handles that will make the turning a bit easier.  The one I purchased did not have them and now I see how that would have been a helpful feature, however I have been able to flip many a cake out successfully.  Start by lightly greasing the pan, bottom and sides, then lay a sheet of parchment paper over the pan.  Working from the center out stick the paper to the greased pan forming it up the sides leaving the corners for last. Locate the corner of the pan with your finger and using scissors make one cut down to the corner.  This will allow you to fold the paper into the corner covering the entire pan, then lightly grease the paper.

One of the things I like about this cake is there are relatively few ingredients and no oil or butter, the cake or sponge as it is called is mostly comprised of beaten eggs.  Getting a nice sponge-like tender cake starts with beating the eggs.  Begin by breaking the three eggs into a mixing bowl, and with a hand mixer beat the eggs for about five minutes.  Really, just the eggs all by themselves for about five minutes.  Some recipes skip this step and add other ingredients from the get go, but I will tell you this really is the secret to the best sponge.  It is crucial to get as much air into the eggs as possible before adding the sugar.  This is what will give you the best spongy sponge.  You are looking for the eggs to quadruple in volume and be light yellow and full of bubbles before adding the sugar.  Once the sugar is added you will beat the mixture until it becomes very light yellow and slightly stiff, another four or five minutes.  From there all the hard mixing is done, simply fold in the rest of the ingredients gently to keep as much air in the batter as you can.

The batter for this cake is rather thick and takes a bit of coaxing to spread, I use a large offset knife for this.  Spread the cake into the corners and along the sides as even as you can. This will help make a nice even roll.  Avoid pounding the cake on the counter to try to level it as that will only remove air from the sponge.

Bake the cake for 13 to 16 minutes, every oven bakes differently so check the cake by pressing in the center lightly with your finger, if the cake springs back it is done.  While the cake is baking you will need to prepare a towel to turn the sponge onto.  I use a flour sack t-towel, but any lint free light weight towel with a smooth finish (no terry towels) will work.  Use a sifter or mesh strainer to dust a heavy coat of confectioner’s sugar over the towel.  Cover an area somewhat larger than the size of your pan, it is rather hard to drop it exactly.  Do not skimp on the powdered sugar since this is what will keep the sponge from sticking to the towel.  And of course any time you are working with powdered sugar it is a bit of a mess, so just be prepared for that.  This is why I prep the towel while the cake bakes so I don’t drag sugar all over the entire kitchen while I am mixing.

When the cake is done remove it from the oven and let it stand for only a minute, I find the time it takes me to fold the paper back and to get a grip on the pan is about as long as you should wait.  Aim for the powdered sugar landing pad and as gently as you can set the cake pan upside down.  There will be a bit of a blizzard when the cake hits the sugar so be prepared.  Lift the pan off and carefully peel back the paper.  Then while the cake is still hot, gently roll the towel up with the cake and set it on a wire rack to completely cool, which can take up to an hour, the center will hold heat so don’t rush it.

When the cake has completely cooled mix your filling.  Slowly unroll the cake, it will have formed a curl, don’t force the cake flat let it lay as it will.  It will relax a bit once it is unrolled.  Before filling I like to separate the cake from the towel.  Gently roll the cake back up, not tightly but just to make sure it has not stuck to the towel.  Go slow and gently pull the cake away from the towel in any areas it has stuck.  Once the cake feels free of the towel, roll it back out to fill.  Spread your filling out in an even layer staying about a half an inch back from the edges.  Then gently roll the cake back up (without the towel) and tightly roll in cling wrap, then place in the fridge for about two hours to set.  For serving remove the plastic wrap and cut about an inch of both ends to expose the beautiful roll, a serrated bread knife works well for slicing.  Dust with powdered sugar and slice the roll in 1″ thick pieces.

These cakes freeze extremely well and are a great item to make ahead of time and have on hand for any unexpected holiday visitors.  I double wrap the cake with plastic wrap, then with foil.  Unwrap the cake and allow to thaw for about an hour before serving.

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Pumpkin Spice Roll

Easy to make retro holiday favorite jelly roll like dessert. Soft pumpkin flavored cake rolled with your favorite flavored cream cheese filling.

Course Cakes, Dessert

Cuisine Holiday

Keyword Filled Pumpkin Spice Roll, Pumpkin Spice Roll

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Cooling & Chilling 3 hours hours

Total Time 4 hours hours

Servings 10

Author Christoph

Ingredients

Pumpkin Sponge

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon allspice
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1/2 cup confectioners’ sugar for towel and dusting

Cream Cheese Filling

• 8 ounces cream cheese softened
• 6 tablespoons butter softened
• 1 cup powdered sugar
• 1 teaspoon vanilla

Buttercream Filling

• 8 ounces cream cheese softened
• 6 tablespoons unsalted butter softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Maple Filling

• 8 ounces cream cheese softened
• 4 tablespoon unsalted butter softened
• 1 cup powdered sugar
• 1 tablespoon maple syrup

White Chocolate Cream Cheese Filling

• 8 ounces cream cheese softened
• 2 tablespoons unsalted butter softened
• 3/4 cup confectioners' sugar
• 1 teaspoon lemon zest
• 4 ounces white chocolate melted and slightly cooled

Chocolate Filling

• 8 ounces mascarpone cheese room temperature
• 2 tablespoon unsalted butter softened
• ¾ cup confectioners’ sugar
• ½ cup semisweet chocolate chips melted and slightly cooled

Dulce de Leche Filling

• 8 ounces cream cheese softened
• 4 tablespoons unsalted butter softened
• 1 ½ cups confectioners’ sugar
• ¼ cup dulce de leche

Cappuccino Filling

• 8 ounces cream cheese, softened
• 4 tablespoons unsalted butter softened
• 1 cup confectioners' sugar
• 2 teaspoons espresso powder

Cordial Filling

• 8 ounces cream cheese softened
• 4 tablespoons unsalted butter softened
• 1 1/2 cups confectioners' sugar more if needed to thicken
• 2 tablespoons liquor Baileys Irish Cream, Kahlua, Grand Marnier

Instructions

Pumpkin Sponge

• Position a rack in the upper 1/3 of your oven and heat to 375°F.
• Prepare a 10” x 15” jelly roll pan by lining with parchment and lightly greasing.
• In a mixing bowl beat the eggs on medium-high speed until frothy about 5 minutes. Add sugar and beat on high until pale yellow and thick. Fold in pumpkin puree and mix well to combine.
• Mix all dry ingredients together is a separate bowl. Fold dry ingredients into egg mixture.
• Pour batter into prepared pan, spreading evenly with a spatula or offset knife.
• Bake for 13 – 16 minutes or until the center of the cake springs back when lightly touched.
• Generously dust a lint free t-towel with powdered sugar. Let the cake cool in the pan for about 5 minutes then turn it out onto the towel and peel back the parchment paper.
• Starting at the 10” edge of the cake, gently roll the cake and place on a wire rack. Allow to completely cool before filling.

Fillings

• Beat cream cheese and butter together until smooth and creamy. Add the powdered sugar a ¼ cup at a time and mix until smooth. Add flavorings and mix until smooth. If using chocolate, melt in microwave, cool to room temp before folding in.

Assemble

• Carefully unroll the cake.  Slowly and gently re-roll the cake to separate it from the towel, then roll back out flat for filling.  Spread the top with the filling holding back about 1” from the edges.
• Roll the cake being careful not to squeeze the filling out. Wrap the roll with cling wrap and chill for two hours before slicing.
• Trim the ends off and then slice the cake into 1” think slices for serving.

Notes

Cake can be held in the fridge for up to five days. Pumpkin roll will also freeze extremely well for up to 30 days. Roll in plastic wrap then wrap in foil. Allow to thaw about 1 hour before serving.