Gingerbread Pecan Cheesecake Cake

Gingerbread Pecan Cheesecake Cake🍰

Ingredients:

• For the Gingerbread Cake:

• 4 large eggs, separated
• 3/4 cup granulated sugar, divided
• 1 tsp vanilla extract
• 1/2 cup molasses
• 1/2 cup unsalted butter, melted
• 1/2 cup hot water
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• Powdered sugar, for dusting

• For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream

• For the Pecan Topping:

• 1 cup chopped pecans
• 2 tbsp unsalted butter, melted
• 2 tbsp brown sugar
• Pinch of salt

Instructions:

Preheat Oven and Prepare Pan:

Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.

Make the Gingerbread Cake:

2. In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Stir in the vanilla extract, molasses, and melted butter.

3. In a separate bowl, whisk together hot water, flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until well combined.

4. Gradually add the dry ingredients to the egg yolk mixture, mixing until smooth.

Whip Egg Whites:

5. In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.

Combine Batter:

6. Gently fold the beaten egg whites into the gingerbread batter, a third at a time, until well combined and no streaks remain.

Bake the Cake:

7. Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.

8. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Prepare for Rolling:

9. While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.

10. When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.

Roll the Cake:

11. Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Place seam side down on a wire rack to cool completely.

Make the Cheesecake Filling:

12. In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.

13. In a separate bowl, whip the heavy cream until stiff peaks form.

14. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Make the Pecan Topping:

15. In a small bowl, toss together chopped pecans, melted butter, brown sugar, and a pinch of salt until well coated.

Assemble the Cake:

16. Carefully unroll the cooled cake and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.

17. Evenly distribute the pecan topping over the cheesecake filling.

Roll the Cake Again:

18. Starting from the same end as before, carefully roll the cake back up, gently peeling away the parchment paper as you roll. Place seam side down on a serving platter.

Chill and Serve:

19. Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving to set.

20. Before serving, dust with powdered sugar if desired. Slice and serve chilled.

Yield:

This recipe makes a delicious Gingerbread Pecan Cheesecake Cake, perfect for 8-10 servings.

Enjoy the warm, spiced flavors of gingerbread and the richness of pecans in this delightful cheesecake cake, ideal for festive gatherings and holidays! 🍰🍪🥧🍰