Pumpkin Roll with Caramel Filling:

This recipe is a perfect dessert that is sweet and seasonal. It’s moist, it’s sweet, and it’s delicious. To start, line a 15×10 inch baking pan with parchment paper. Grease and flour the top of the paper. Grab a large bowl and get 3 large egg yolks and whisk until thick. Put in ½ cup of sugar and ⅔ cup of pumpkin puree. Beat the mixture until the sugar is dissolved. In a small bowl, get 3 egg whites and whisk until soft peaks form, then add another ½ cup of sugar and when stiff peaks form, fold the egg whites into the pumpkin mixture. Grab another bowl and sift ¾ cup of flour, a teaspoon of baking soda, ½ teaspoon of cinnamon, and ¼ teaspoon of salt. Then gently fold into the pumpkin mixture. Spread it into the pan and put in the oven, set to 375 degrees fahrenheit, and bake it for 13-15 minutes. When the baking is finished, let it cool for 5 minutes and flip the cake onto a kitchen towel with powdered sugar on it. Roll the cake and let it cool. To create the filling, grab a small bowl and beat 8 ounces cream cheese, ⅓ cup of dulce de leche, 1 ½ cup of powdered sugar, ½ teaspoon of vanilla and ¼ teaspoon of salt. Unroll the cake and spread the filling evenly. Roll the cake again and put it in the fridge. Then, to make the frosting, get a sauce pan and set the heat to medium. Combine 3 tablespoons of butter, ¼ cup of heavy cream and brown sugar. When the mixture boils, remove heat and add 1 teaspoon of vanilla and 1 cup of powdered sugar. Spread over the cake and refrigerate for at least 2 hours before serving.

Basque Cheesecake:

This cheesecake has a very pleasant smoky taste to its creamy center. To make it, grab a bowl and mix 2.2 lbs (1 kg) of cream cheese, 7 eggs, 2 cups of sugar, 1 tablespoon of flour, and 6.5 oz of heavy cream. Preheat the oven to 410 degrees fahrenheit and whisk your bowl of ingredients until smooth and creamy. Line a 10 inch baking pan with parchment paper until it goes a little bit over the edge. Bake the cheesecake for 40 minutes and then once finished, leave it cool on the counter. After an hour or so, leave it cool in the refrigerator overnight. Don’t take the cheesecake out of the pan unless you’re serving it because it will lose its shape. Then you are done! This is such an easy recipe, perfect for a gathering.

Cites – 

https://www.chef-in-training.com/caramel-pumpkin-cake-roll/#recipe

https://spanishsabores.com/burnt-basque-cheesecake-recipe/