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Cherry Cheesecake Cake Roll

A delightful cake roll that combines creamy cheesecake and sweet cherry filling, wrapped in a tender sponge cake, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake ingredients
  • 4 large large eggs
  • 3/4 cup granulated sugar
  • 2 tbsp vegetable oil
  • 1 tsp almond extract Can substitute with vanilla extract.
  • 3/4 cup all-purpose flour Can be substituted with gluten-free blend.
  • 1 tsp baking powder
  • 1/4 tsp salt
  • Powdered sugar (for dusting)
Filling ingredients
  • 8 oz cream cheese (softened) Ensure it's at room temperature.
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup cherry pie filling Can substitute with fresh cherries or a fruit compote.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and grease lightly.
  2. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes until thick and pale.
  3. Add vegetable oil and almond extract to the egg mixture, blending until combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold this mixture into the wet ingredients until combined.
  5. Pour the batter into the prepared pan, spreading evenly. Bake for 12-15 minutes until a toothpick comes out clean.
Cooling and Filling
  1. While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar.
  2. Once baked, remove the cake from the oven, invert it onto the towel, and roll it up with the towel. Let it cool completely.
  3. In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  4. Unroll the cooled cake gently, spread the cheesecake filling over it, and spoon the cherry pie filling on top.
  5. Gently re-roll the cake (without the towel), seam side down, and dust with powdered sugar before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. For best results, enjoy soon after preparing.