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Heavenly Cherry Cheesecake Cake Roll Recipe

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This Heavenly Cherry Cheesecake Cake Roll is the perfect dessert for when you want something light, creamy, and bursting with flavor. A fluffy sponge cake is filled with a smooth, sweet cheesecake layer and swirled with juicy cherry filling, then rolled into an elegant spiral that looks as good as it tastes. It’s ideal for special occasions or simply to treat yourself and your loved ones with something truly memorable. This cake is easy to make, visually stunning, and guaranteed to impress guests every single time.

  • Total Time: 37 minutes
  • Yield: 12 1x

Ingredients

Scale

For the sponge cake:

  • 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

For the cheesecake filling:

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup heavy whipping cream

For the cherry layer:

  • 1 cup cherry pie filling (or thick homemade cherry compote)

Instructions

  1. Preheat and prepare the pan:
    Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease it to prevent sticking.
  2. Make the sponge cake batter:
    In a mixing bowl, beat the eggs on high speed for 4–5 minutes until pale and frothy. Slowly add the granulated sugar, beating until thick. Stir in the vanilla extract. In a separate bowl, combine flour, baking powder, and salt. Gently fold the dry mixture into the egg batter until just combined—avoid overmixing.
  3. Bake the cake:
    Spread the batter evenly in the prepared pan. Tap the pan lightly on the counter to remove air bubbles. Bake for 10–12 minutes, or until the top springs back when touched.
  4. Roll the cake:
    Immediately turn the hot cake onto a clean towel dusted with powdered sugar. Peel off the parchment paper. Starting from the short side, gently roll the cake with the towel. Allow it to cool completely while rolled.
  5. Prepare the cheesecake filling:
    Beat the cream cheese until smooth. Add sugar and vanilla; mix until creamy. In another bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until fully incorporated.
  6. Unroll and fill:
    Once cool, carefully unroll the cake. Spread the cheesecake filling evenly, leaving a ½-inch edge. Spoon cherry pie filling over the cream layer.
  7. Roll and chill:
    Roll the cake up again, this time without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
  8. Serve:
    Before serving, dust with powdered sugar or garnish with a few extra cherries. Slice gently with a serrated knife to reveal the spiral layers.

Notes

Roll the cake while it’s warm to prevent cracking.

Homemade cherry filling can be used if thickened properly.

Do not overfill to avoid leakage when rolling.

Refrigeration is key to clean slicing and better texture.

  • Author: Emily
  • Prep Time: 25
  • Cook Time: 12

Find it online: https://recipesmars.com/2025/06/heavenly-cherry-cheesecake-cake-roll-recipe/