Cherry Cheesecake Cake Roll 

This Cherry Cheesecake Cake Roll from Dishes Recipe is an elegant yet approachable dessert featuring a light, fluffy sponge that winds around a silky, tangy cream cheese filling accented with bright, jewel-like cherry pie filling. It's perfect for celebrations or just treating yourself on a cozy afternoon. The warm sponge is gently rolled to prevent cracks, then refreshments of cream and cherries create a beautiful swirl inside. The finished cake is both eye-catching and delectably smooth—every slice is a harmonious blend of textures and flavors that’s hard to resist 

Ingredients

• 4 large eggs
  
  

• ¾ cup granulated sugar
  
  

• 1 teaspoon vanilla extract
  
  

• ¾ cup all-purpose flour
  
  

• 1 teaspoon baking powder
  
  

• ¼ teaspoon salt
  
  

• Powdered sugar (for dusting)
  
  

• 1 (8 oz) package cream cheese, softened
  
  

• ¼ cup granulated sugar
  
  

• 1 cup heavy cream
  
  

• 1 teaspoon vanilla extract
  
  

• 1 cup cherry pie filling
  
  

Directions

1. Preheat oven to 350 °F (175 °C). Line a 10 × 15-inch jelly-roll pan with parchment paper and lightly grease it.
   
   

2. Beat eggs and granulated sugar with an electric mixer until thick and pale, about 5 minutes.
   
   

3. Mix in vanilla. Sift together flour, baking powder, and salt; gently fold into the egg mixture until no streaks remain.
   
   

4. Spread batter into the prepared pan and bake for 10–12 minutes, or until the cake springs back when lightly touched.
   
   

5. Dust a clean kitchen towel with powdered sugar. Invert the warm cake onto the towel, peel off the parchment, then roll the cake and towel together from a short end. Let cool completely.
   
   

6. For the filling: beat softened cream cheese and sugar until smooth. In a separate bowl, whip heavy cream with vanilla until stiff peaks form. Fold whipped cream into the cream cheese mixture gently until even.
   
   

7. Unroll the cooled cake; spread the cream cheese filling over the surface, then spoon cherry pie filling evenly on top.
   
   

8. Gently re-roll the cake (without the towel). Wrap in plastic wrap and refrigerate minimally 1 hour before serving. Dust with powdered sugar before slicing

Nutrients (Approximate) 

Calories: 336 kcal

Carbohydrates: 48 g

Protein: 4 g

Total Fat: 14 g

Saturated Fat: 8 g

Cholesterol: 50 mg

Sodium: 419 mg

Potassium: 155 mg

Sugar: 24 g

Vitamin A: 645 IU

Vitamin C: 2 mg

Calcium: 110 mg

Iron: 0.3 mg