Looking for a dessert that will wow your guests and satisfy your sweet tooth? This Heavenly Cherry Cheesecake Cake Roll is the perfect blend of light, fluffy cake, rich cheesecake filling, and sweet cherry pie filling, all rolled up into one irresistible treat. Not only is it visually stunning, but it’s also easy to slice and serve, making it ideal for special occasions or whenever you want to indulge in something truly decadent. Keep reading to learn how to make this beautiful and delicious cake roll!

What is a Cherry Cheesecake Cake Roll?

A Cherry Cheesecake Cake Roll combines the light, airy texture of a sponge cake with the rich creaminess of a cheesecake filling and the sweet-tart flavor of cherries. The cake is baked in a sheet pan, spread with a creamy cheesecake mixture, topped with cherry pie filling, and then rolled into a spiral to create a beautiful layered effect. The result is a delightful combination of textures and flavors that’s sure to impress.

Ingredients List for Cherry Cheesecake Cake Roll

To make this heavenly cake roll, you’ll need the following ingredients:

For the Sponge Cake:

All-purpose flour (¾ cup)
Baking powder (1 teaspoon)
Salt (¼ teaspoon)
Eggs (4 large, room temperature)
Granulated sugar (¾ cup)
Vanilla extract (1 teaspoon)
Milk (2 tablespoons, for moisture)
Powdered sugar (for dusting, to prevent sticking)

For the Cheesecake Filling:

Cream cheese (8 oz, softened)
Powdered sugar (1 cup, sifted)
Vanilla extract (1 teaspoon)
Whipped cream or heavy cream (1 cup, whipped to stiff peaks)

For the Cherry Filling:

Cherry pie filling (1 can, 21 oz)

For Topping (Optional):

Powdered sugar (for dusting)
Whipped cream (for serving)
Fresh cherries (for garnish)

These ingredients come together to create a cake roll that’s light, creamy, and bursting with cherry flavor.

Ingredients List for Cherry Cheesecake Cake Roll (Continued)

Here are some optional ingredients and variations to customize your cake roll:

Almond extract (½ teaspoon, for a hint of nuttiness)
Lemon zest (1 teaspoon, for a bright, citrusy twist)
Chocolate chips (½ cup, folded into the cheesecake filling for added texture)
Strawberry or blueberry pie filling (to substitute for the cherry pie filling for a different flavor)

These additions allow you to tweak the recipe to suit your taste preferences while still maintaining the deliciousness of the original.

Substitutions and Variations

Here are some substitutions and variations to accommodate dietary needs or different ingredients:

Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour to make the cake gluten-free.
Dairy-Free Option: Substitute the cream cheese with dairy-free cream cheese and the whipped cream with coconut cream.
Sugar-Free Option: Replace the granulated sugar and powdered sugar with sugar-free sweeteners like stevia or monk fruit for a lower-sugar version.
Different Fruit Fillings: Try using blueberry pie filling, apple pie filling, or even raspberry preserves for a different fruity twist.

These substitutions make it easy to adjust the recipe to suit various dietary needs or flavor preferences.

Step-by-Step Cooking Instructions

For the Sponge Cake:

Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
Mix the Dry Ingredients
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Beat the Eggs and Sugar
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 4-5 minutes, until the mixture is pale and thick. The batter should form ribbons when you lift the beaters.
Add Vanilla and Milk
Stir in the vanilla extract and milk, mixing gently until combined.
Fold in the Dry Ingredients
Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter. Mix just until combined.
Bake the Cake
Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched.
Roll the Cake
While the cake is still hot, dust a clean kitchen towel generously with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper. Roll the cake up in the towel, starting from one short end, and let it cool completely in the rolled-up shape.

For the Cheesecake Filling:

Beat the Cream Cheese and Powdered Sugar
In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Fold in Whipped Cream
Gently fold in the whipped cream until the cheesecake filling is light and fluffy. Set aside.

How to Assemble the Cherry Cheesecake Cake Roll:

Unroll the Cake
Once the cake has cooled completely, carefully unroll it. Don’t worry if there are some minor cracks; they will be hidden once the cake is filled and rolled up again.
Spread the Cheesecake Filling
Evenly spread the cheesecake filling over the unrolled cake, leaving about ½ inch of space around the edges.
Add the Cherry Pie Filling
Spoon the cherry pie filling over the cheesecake layer, spreading it out evenly. Be sure to save a little extra filling for topping, if desired.
Roll the Cake
Gently roll the cake back up, this time without the towel, making sure the filling stays inside. Place the cake seam-side down on a serving platter.

For Topping and Serving:

Chill the Cake
Place the rolled cake in the refrigerator for at least 1 hour to firm up before slicing.
Dust with Powdered Sugar
Just before serving, dust the cake roll with powdered sugar for a simple, elegant finish.
Garnish and Serve
Slice the cake roll into pieces and serve with a dollop of whipped cream and extra cherry pie filling on top. You can also garnish with fresh cherries for a pop of color.

How to Make Cherry Cheesecake Cake Roll: A Step-by-Step Guide

Bake the sponge cake in a jelly roll pan and roll it up in a towel while it cools.
Prepare the cheesecake filling by beating cream cheese with powdered sugar and folding in whipped cream.
Unroll the cake and spread with the cheesecake mixture, followed by cherry pie filling.
Re-roll the cake, refrigerate to set, and dust with powdered sugar before serving.

Common Mistakes to Avoid

Overbaking the cake: Keep an eye on the cake while baking, as overbaking can make it dry and difficult to roll. The cake should be light and spring back when touched.
Skipping the rolling step: Rolling the cake while it’s still warm helps prevent cracks when you roll it up with the filling. Don’t skip this step!
Overfilling the cake roll: Be careful not to overfill the cake, as too much filling can cause it to overflow when you roll it.

Serving and Presentation Tips

Here are some ideas for how to serve and present your cherry cheesecake cake roll:

Slice and Serve: Slice the cake roll into even slices and serve on a decorative platter.
Drizzle with Chocolate: Add a drizzle of melted chocolate over the top for a fancy presentation and extra decadence.
Garnish with Fresh Cherries: Top each slice with a fresh cherry or a small dollop of whipped cream for added flair.

How to Serve Cherry Cheesecake Cake Roll

As a Holiday Dessert: This cake roll makes an excellent dessert for Christmas, Easter, or any special occasion.
At Parties or Gatherings: Its beautiful spiral layers make it perfect for serving at parties or family gatherings.
With Coffee or Tea: Serve a slice with a cup of coffee or tea for a delightful afternoon treat.

Presentation Ideas for Cherry Cheesecake Cake Roll

Dust with Powdered Sugar: Lightly dust the entire cake roll with powdered sugar for an elegant, snowy effect.
Top with Whipped Cream: Add swirls of whipped cream on top, or pipe decorative rosettes along the sides for a more formal presentation.
Drizzle with Cherry Sauce: Use any leftover cherry pie filling as a drizzle over the cake slices for extra flavor and presentation appeal.

Cherry Cheesecake Cake Roll Recipe Tips

Use Softened Cream Cheese: Ensure your cream cheese is fully softened to avoid lumps in the cheesecake filling.
Roll While Warm: Rolling the cake while it’s still warm helps prevent cracks and ensures a smooth, even roll.
Chill Before Slicing: For clean, neat slices, refrigerate the cake for at least 1 hour before serving.

Frequently Asked Questions (FAQs)

Q: Can I use homemade cherry pie filling instead of canned?
A: Yes! You can definitely use homemade cherry pie filling if you prefer. Just make sure it’s fully cooled before spreading it onto the cake.

Q: How long does this cake roll last?
A: The cake roll will keep well in the refrigerator for up to 3 days. Be sure to cover it tightly with plastic wrap to prevent it from drying out.

Q: Can I freeze the cake roll?
A: Yes! You can freeze the cake roll (without the whipped cream topping) by wrapping it tightly in plastic wrap and placing it in an airtight container. Thaw in the fridge before serving.

Q: Can I use a different pie filling?
A: Absolutely! You can substitute the cherry pie filling with strawberry, blueberry, or apple pie filling for a different flavor.

Conclusion

This Heavenly Cherry Cheesecake Cake Roll is the perfect dessert for any special occasion. With its fluffy sponge cake, creamy cheesecake filling, and sweet cherry pie filling, it’s a show-stopping dessert that’s as delicious as it is beautiful. Whether you’re making it for a holiday, a party, or just to treat yourself, this cake roll is sure to impress. Try it today and enjoy the layers of flavor and texture in every bite!