Cinnamon Pumpkin Cheesecake Cake
Ingredients:
For the Cake:
4 large eggs, separated
3/4 cup granulated sugar, divided
1 tsp vanilla extract
1/2 cup pumpkin puree
1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
Pinch of salt
Orange food coloring (optional)
Powdered sugar, for dusting
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
For the Pumpkin Topping:
1 1/2 cups pumpkin puree
1/4 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
Instructions:
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
Make the Cake:
In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Stir in the vanilla extract, pumpkin puree, and a few drops of orange food coloring (if using).
In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the egg yolk mixture, mixing until smooth.
Whip Egg Whites:
In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
Combine Batter:
Gently fold the beaten egg whites into the pumpkin batter, a third at a time, until well combined and no streaks remain.
Bake the Cake:
Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Prepare for Rolling:
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
Roll the Cake:
Starting at one of the short
