Caramel Macchiato Roll Cheesecake Cake
A delightful dessert combining creamy cheesecake, moist roll cake, and a rich caramel drizzle, perfect for any occasion.
Ingredients
For the Roll Cake
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup brewed coffee (cooled)
For the Cheesecake Filling
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
For the Topping
- 1/2 cup caramel sauce
- Whipped cream (optional for serving)
Instructions
Prepare the Roll Cake
- Preheat your oven to 350°F (175°C). Grease a 15x10 inch jelly roll pan and line it with parchment paper.
- In a large bowl, beat the eggs and sugar until light and fluffy—this should take about 5 minutes.
- Gently fold in the flour, baking powder, and salt, then add the brewed coffee.
- Pour the cake batter into your prepared pan and spread it evenly.
- Bake for 10-12 minutes, or until it springs back when lightly touched.
Releasing the Cake
- As soon as the cake is done baking, sprinkle powdered sugar on a clean kitchen towel.
- Carefully turn the cake onto it and remove the parchment paper.
- Roll the cake up in the towel while it’s still warm (just like a burrito) and leave it to cool completely.
Making the Cheesecake Filling
- In a mixing bowl, combine softened cream cheese, powdered sugar, heavy cream, and vanilla extract.
- Beat until smooth and creamy.
Assembling the Layers
- Once the cake is cool, unroll it carefully.
- Spread an even layer of the cheesecake filling over it.
- Roll it up tightly (taking care not to squeeze out the filling) and place the roll seam-side down on a serving plate.
Topping It Off
- Drizzle caramel sauce over the top of the rolled cake.
- Optionally add spoonfuls of whipped cream around it or on top.
Slice and Serve
- Refrigerate the cake for at least 30 minutes before slicing.
- Serve and enjoy!
Notes
If the cake cracks while rolling, don’t panic—it adds character! For a twist, try adding chocolate chips or crushed espresso beans to the cheesecake filling. This dessert can be kept in the refrigerator for up to 4 days.