Local Chef Reveals Pumpkin Roll Cheesecake Cake
As the holiday season unfolds, we're thrilled to present our special series “Savoring the Season,” bringing our audience unique and easy recipes from local chefs and bartenders. Filmed at Lee Supply in Kokomo, the series offers up tips and tricks from local chefs to make your dishes the star of the show this Thanksgiving.
In our fourth episode, we had the pleasure of learning from Wynter Hosier, the owner and culinary genius behind Etta’s Gooey Goodies in Greentown. Wynter walked Erin through her Pumpkin Cheesecake Cake, a flavorful concoction featuring everyone’s favorites in one dessert. It’s sweet. It’s spicy. And it’s a definite showstopper for your Thanksgiving table.
It starts with a pumpkin spice cake, layers on a fresh and homemade cheesecake and finishes with another layer of pumpkin cake — all brought together with a sweet, rich cream cheese icing.
If you’re looking to impress your guests with all the flavors of fall, look no further. Check out the full episode here.
Pumpkin Roll Cheesecake Cake
Serves: 8
Cream cheese icing:
1 cup butter
2 blocks cream cheese
2 pounds powdered sugar
1 t. vanilla
Cream butter and cream cheese together until fluffy and well mixed. On low, add your vanilla and then slowly add your powdered sugar. Mix until smooth and creamy. You can easily double this recipe to have extra icing for the cake or other yummy treats!
Cheesecake:
2 blocks cream cheese
1/2 cup (100g) sugar
2 T flour
1 T vanilla
1/4 cup sour cream
1/4 cup heavy whipping cream
2 eggs plus one yolk
One 8-inch springform pan.
Grease the sides and place parchment over the base.
Preheat oven to 325F.
Wynter’s tips: All cold ingredients should be room temperature. You can put the cream cheese (foil still on) and eggs into a hot water bath. The sour cream and whipping cream can both go into the microwave for 15-20 seconds as long as your measuring device is metal free. All mixing should be done on low.
On low, beat cream cheese until fully broken apart and getting creamy. Scrape your bowl and beater. Add sugar and flour and mix until creamy. Scrape your bowl and beater. Next up is your vanilla. Then your sour cream and whipping cream. Mix until creamy. Scrape your bowl and beater.
Last, add in your eggs, mix until creamy, scrape and mix again one last time. Place in oven for 50-65 minutes. Should be slightly golden brown on top.
After it’s done baking, let rest in the oven for an hour.
Then remove to counter top until cool.
Pumpkin Cake:
1/2 cup butter
1/4 cup pumpkin pie filling *optional up to 1.5 T pumpkin pie spice
1/2 cup whole milk
1/3 cup half & half (if no half and half use half heavy cream and half whole milk to get to 1/3c)
1 cup all purpose flour
3/4 cup cake flour
1 t baking powder
1 1/3 cup sugar
3/4 t salt
1 T vanilla
2 large eggs
Greased 8" round cake pan with parchment on bottom
Preheat oven to 350F.
All cold ingredients should be room temperature. You can put the eggs into a hot water bath. The milk, butter and whipping cream can both go into the microwave for 15-20 seconds as long as your measuring device is metal free.
Measure and combine heavy cream and milk in a smallish container. Set aside.
Measure and combine flours and baking powder. Sift or whisk to add air (make it light and fluffy) and to remove any clumps. Set aside.
Beat butter until softened and starting to look smooth. Add in pumpkin pie filling and optional pumpkin pie spice. Beat on low and slowly increase speed. You want this to be very well combined.
Add salt and vanilla, beat. Then scrape the bowl and paddle.
Add sugar. Let mix for 3-5 minutes. The longer the better, because we’re adding air to the batter to make your cake lighter. Scrape.
Add in eggs and again beat for 3-5 minutes. You cannot really over mix at this point. We want all the air added in we get. Scrape your bowl and paddle. Ok, now, we're onto the very important part. Here is where we add the dry ingredients and wet ingredients. YOU DO NOT WANT TO OVER MIX HERE!
So, add 1/3 of your dry ingredients slowly on low, then 1/2 of your wet. Turn off your mixer and scrape. Add in your next 1/3 dry ingredients, turn your mixer back onto low and add remaining wet ingredients.
Once just combined, turn off machine and scrape.
Add your final 1/3 dry ingredients, turn machine back on to low and go until ALMOST combined. Turn off mixer, and use your spatula to mix in remaining ingredients while you scrape the bowl and paddle at the same time. Doing it this way will make it much less likely to over mix your batter. Pour batter into greased cake round and bake for 50-70 minutes.
You can do the toothpick test, or check temp with a thermometer. It should read 220F. Or, you can touch the top of the cake and it should spring back at you.
Let cool until you can touch the pan without burning yourself. At that point, remove it from pan.
Once it’s cooled, slice cake into two equal pieces and layer cake, icing, cheesecake, icing, and top with final layer of cake. Ice the sides and top with remaining icing and enjoy.
