Sweet Encore® Pumpkin Cheesecake Jelly Roll Cake


  1. Pre-heat oven to 350-degrees.
  2. Mix cake mix according to instructions for a single ½ sheet cake. Line ½ sheet with baking paper, spay with pan coating, pour cake mix into pan, and bake according to box instructions.
  3. While cake is baking, remove crust from cheesecake, crumble cheesecake crust into small pieces and place onto silicone lined baking sheet, place in oven and bake until crisp and starts to toast. Remove from oven and allow to cool. Crumble into small pieces (not crumbs) to coat cake later in the recipe.
  4. Place cheesecake filling in mixer and mix until smooth and creamy. Set Aside.
  5. Once cake is baked allow to cool slightly, turn out onto silicone mat, remove paper and brush surface with pumpkin spice syrup. Carefully spread whipped pumpkin filling to coat evenly, gently roll cake using silicone sheet for support so that it is fairly tight, but filling does not squeeze out the sides. Brush outside with additional pumpkin spice syrup, sprinkle with crumbled crust and press to help stick.
  6. Transfer cake to serving platter.
  7. Combine spices with powdered sugar and mix well, transfer to a shaker and sprinkle cake with seasoned sugar.


  • 1/4 of whole Sweet Encore® Pumpkin Cheesecake, thawed
  • Gold Medal® Yellow Cake Mix
  • Monin® Pumpkin Spice Syrup
  • 1/4 tsp Roma® Cinnamon, Ground
  • 1/4 tsp Magellan® Nutmeg, ground
  • pinch McCormick® Ginger, Ground
  • 2 tbsp Domino® 10X Sugar, powdered