If you’re longing for a dessert that captures the perfect balance of light, fluffy cake with a luscious blend of tart cherries and creamy cheesecake, this Cherry Cheesecake Cake Roll Recipe is exactly what you need. It’s a show-stopping treat that combines a tender sponge rolled around a smooth cream cheese filling and juicy cherry pie filling, making it a delightfully elegant yet comforting dessert. Whether for a special occasion or an everyday indulgence, every bite delivers a sweet and slightly tangy flavor that will have you coming back for more.
Ingredients You’ll Need
Gathering these simple ingredients is the first step toward crafting a dessert that bursts with flavor and texture. Each ingredient plays a crucial role, from the eggs creating a light and airy sponge to the cream cheese adding that silky, rich layer that defines the whole cake roll experience.
- Eggs: They provide structure and a fluffy texture to the cake base.
- Granulated sugar: Sweetens the cake and helps with the tender crumb.
- Water: Adds moisture to keep the cake soft and pliable for rolling.
- Vanilla extract: Enhances the overall flavor with a warm, aromatic touch.
- All-purpose flour: The foundation that holds the cake together.
- Baking powder: Gives the sponge a light lift without making it dense.
- Salt: Balances the sweetness and amplifies the flavors.
- Powdered sugar: For dusting, prevents sticking and adds a delicate sweetness.
- Cream cheese: Softened to creamy perfection for that luscious filling.
- Powdered sugar (for filling): Sweetens the cream cheese filling smoothly.
- Cherry pie filling: Adds juicy, fruity bursts of cherry flavor and beautiful color contrast.
How to Make Cherry Cheesecake Cake Roll Recipe
Step 1: Preparing the Pan and Oven
First things first, preheat your oven to 375°F and get a 15x10x1-inch baking pan ready by lining it with parchment paper. This ensures your cake won’t stick and will come out smoothly when you roll it later.
Step 2: Beating the Eggs and Sugar
In a large bowl, beat the eggs on high speed for 5 minutes until they’re thick and pale. Gradually add the granulated sugar while continuing to beat. This step is key to creating the fluffy, tender sponge cake base that makes this Cherry Cheesecake Cake Roll Recipe so irresistible.
Step 3: Combining Dry Ingredients
Whisk the flour, baking powder, and salt together in a separate bowl. Then gently fold these dry ingredients into the egg mixture, being careful not to deflate the batter. This careful folding will keep that amazing light texture.
Step 4: Baking the Cake
Spread the batter evenly in your prepared pan and bake for 12 to 15 minutes. You’ll know it’s done when the top springs back lightly after a gentle touch. This perfectly baked layer is essential for a cake roll that doesn’t crack.
Step 5: Rolling the Cake
Once baked, turn the cake onto a kitchen towel that has been dusted liberally with powdered sugar. Slowly peel off the parchment paper, then roll the cake up in the towel from a short side. Cooling it this way helps train the cake to hold its roll shape without breaking. Let it cool completely on a wire rack before unrolling for the filling.
Step 6: Making the Cream Cheese Filling
Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. This filling is the star of the Cherry Cheesecake Cake Roll Recipe, offering that classic cheesecake richness in a light form.
Step 7: Assembling the Cake Roll
Unroll your cooled cake gently and spread the cream cheese mixture evenly, leaving a half-inch border around the edges to prevent overflow. On top of that, spread the cherry pie filling, creating a vibrant and juicy layer that complements the tanginess of the cream cheese perfectly.
Step 8: Final Rolling and Refrigerating
Roll the cake up again tightly but carefully, trimming the ends to keep a clean look. Cover and refrigerate the roll until you’re ready to serve. Chilling allows the flavors to meld beautifully and makes slicing easier.
How to Serve Cherry Cheesecake Cake Roll Recipe
Garnishes
Enhance your Cherry Cheesecake Cake Roll Recipe by dusting the top with a dusting of powdered sugar for a snow-kissed finish that looks as delightful as it tastes. Fresh cherries or a sprig of mint add a pop of color and fresh aroma.
Side Dishes
This dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A cup of robust coffee or a light fruity tea also complements the sweet and creamy flavors beautifully.
Creative Ways to Present
Try slicing the roll into neat pinwheels for a charming party platter. Alternatively, serving individual slices with a drizzle of cherry sauce or chocolate can elevate the presentation and intensify the flavor experience.
Make Ahead and Storage
Storing Leftovers
After enjoying your Cherry Cheesecake Cake Roll Recipe, wrap leftovers tightly in plastic wrap or store in an airtight container. Keep refrigerated, and they will stay fresh and moist for up to 3 days.
Freezing
You can freeze the cake roll by wrapping it well in plastic and then foil to protect it from freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving for best results.
Reheating
This dessert is best enjoyed cold or at room temperature, so reheating isn’t typically recommended. If you prefer it slightly warmer, let it sit at room temperature for about 15 minutes after taking it out of the fridge.
FAQs
Can I substitute fresh cherries for cherry pie filling?
Fresh cherries are lovely but won’t provide the same sweet syrupy texture the pie filling gives. If you use fresh cherries, consider cooking them down with a bit of sugar to create a similar consistency.
Is it necessary to roll the cake while it’s warm?
Yes, rolling the cake while warm helps it set in the rolled shape and prevents cracking when you add the filling later.
Can I use low-fat cream cheese for the filling?
Low-fat cream cheese can be used, but the texture and creaminess might be slightly less rich. For the best taste, full-fat cream cheese is recommended.
How long will the Cherry Cheesecake Cake Roll last?
When properly stored in the refrigerator, it will keep well for about 3 days. Beyond that, the cake may start to dry out.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures one-to-one for flour. This will maintain the texture without compromising the flavor.
Final Thoughts
This Cherry Cheesecake Cake Roll Recipe is one of those magical desserts that brings people together with its stunning look and unforgettable flavor. It’s perfect for when you want to wow your friends or family with a dessert that feels special but comes together without fuss. I can’t recommend it enough—give it a try and watch it quickly become a beloved favorite in your home!
Print
Cherry Cheesecake Cake Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cherry Cheesecake Cake Roll is a delightful dessert combining a light and fluffy sponge cake with a creamy sweetened cream cheese filling and a luscious cherry pie topping. Perfectly rolled to showcase vibrant cherry swirls, this cake roll offers a refreshing fruity twist on a classic cheesecake flavor, ideal for celebrations or any sweet craving.
Ingredients
Cake:
- 4 eggs
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
Instructions
- Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Line a 15x10x1-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Beat the Eggs and Sugar: In a large bowl, beat the eggs on high speed for about 5 minutes until they become thick and pale. Gradually add the granulated sugar while continuing to beat. Then stir in the water and vanilla extract to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gently fold this dry mixture into the egg mixture, taking care not to deflate the batter to keep it light and airy.
- Bake the Sponge Cake: Pour and spread the batter evenly into the prepared pan. Bake for 12 to 15 minutes or until the cake springs back lightly when touched, indicating it is cooked through.
- Roll the Cake While Warm: Remove the cake from the oven and immediately turn it out onto a kitchen towel that has been generously dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short side, roll the cake up in the towel. Let it cool completely on a wire rack to set its shape.
- Prepare the Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Assemble the Cake Roll: Once cooled, gently unroll the cake. Spread the cream cheese filling evenly over the cake, leaving about a 1/2 inch border around the edges. Then evenly spread the cherry pie filling over the cream cheese layer.
- Final Roll and Chill: Roll the cake up again without the towel, trimming the ends for a neat finish. Cover the roll and refrigerate until ready to serve, allowing flavors to meld and the filling to firm up.
Notes
- Be sure to roll the cake when it’s still warm to prevent cracking.
- Use a kitchen towel dusted with powdered sugar to help prevent sticking while rolling.
- Ensure cream cheese is softened for a smooth filling without lumps.
- Chill the cake roll properly to help it hold its shape when sliced.
- Cherry pie filling with whole cherries adds texture and flavor. You may substitute with other fruit pie fillings for variety.
- Trim ends for a clean presentation and to remove any crisp edges.
