Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cheesecake Angel Food Cake Roll with Cherry Pie Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 22 reviews

This Cheesecake Angel Food Cake Roll combines the light, airy texture of angel food cake with a rich, creamy cheesecake filling and sweet cherry pie topping. The cake is baked, rolled carefully with a cream cheese and whipped cream filling, then chilled to create a deliciously fluffy and fruity dessert perfect for gatherings and celebrations.

  • Total Time: 4 hours 35 minutes
  • Yield: 12 servings

Ingredients

Angel Food Cake

  • 1 angel food cake mix (plus ingredients to prepare as per package)

Filling and Topping

  • 1/4 cup powdered icing sugar (for dusting the towel)
  • 3/4 cup powdered icing sugar (for filling)
  • 8 oz light cream cheese (1 package, room temperature)
  • 1 1/2 cups heavy cream (35%, very cold)
  • 1 teaspoon vanilla extract
  • 1 can cherry pie filling
  • Crushed graham crackers for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Line a 10x15x1 inch rimmed baking sheet with parchment paper and lightly grease it if desired for a higher rise of the cake.
  2. Prepare Angel Food Cake Batter and Bake: Prepare the angel food cake mix according to package directions. Spread the batter evenly into the prepared baking sheet. Bake for 20 minutes or until the cake is lightly golden and risen above the pan edges without overflowing.
  3. Roll the Hot Cake: Place a clean lint-free kitchen towel on the counter and dust it with 1/4 cup powdered sugar. Immediately after baking, invert the hot cake onto the sugared towel and carefully roll it up starting at the short end with the towel inside. Set aside to cool.
  4. Cool the Cake: Allow the rolled cake to cool completely to room temperature. To speed this up, you may refrigerate or freeze briefly.
  5. Prepare the Filling: In a large bowl, beat the room temperature cream cheese until smooth. Gradually add 3/4 cup powdered sugar, then the cold heavy cream and vanilla extract. Beat until the mixture thickens and forms stiff peaks, which may take up to 5 minutes.
  6. Unroll and Fill: Once the cake is completely cool, gently unroll it. Spread 3/4 of the cream cheese filling evenly over the cake, followed by 3/4 of the cherry pie filling.
  7. Re-roll and Decorate: Carefully roll the cake back up without the towel this time. Cover the outside of the roll with the remaining cream cheese filling and cherry pie filling.
  8. Chill: Refrigerate the cake roll for at least 4 hours to set before serving. Garnish with crushed graham crackers if desired.

Notes

  • Be sure the cake is completely cool before unrolling to prevent tearing.
  • Using room temperature cream cheese helps achieve a smooth filling with no lumps.
  • Chilling the cake roll before serving helps the flavors meld and makes slicing easier.
  • You can swap cherry pie filling with other fruit pie fillings for variety.
  • Lightly greasing the pan is optional; it affects how the cake rises and releases from the pan.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/cheesecake-angel-food-cake-roll-with-cherry-pie-filling-recipe/