Updated: 10/12/22
If you like Pumpkin Spice and Cheesecake, then this Pumpkin Cheesecake Roll is for you! Special thanks to Rene from Grosse Point Woods Clinic!
Pumpkin Cheesecake Roll
Servings:
1 Nutritional Supplement (1 slice)
Suitable for all Freedom meal plans only
Ingredients:
3 MWLC Pancake Nutritional Supplements
3 MWLC Cheesecake Nutritional Supplements
½ tsp Vanilla Extract
½ tsp Ground Cinnamon
2-3 tsp. Pumpkin Spice (Cinnamon, Ginger, Nutmeg and Allspice)
2 packets Splenda
Unflavored Non-Stick Cooking Spray
Water
Preparation:
Mix the pancake supplement with 6-7 ounces of water. The batter should be thinner so it creates more of a thin pancake or “crepe” effect.
Mix the cheesecake supplement with 5-6 ounces of water and ½ tsp of vanilla extract, ground cinnamon and pumpkin spice seasoning. The Cheesecake should be firm so it stays put when you roll it.
Heat an electric griddle or skillet to 300 degrees and spray lightly with unflavored non-stick cooking spray. Pour the pancake batter onto the heated skillet and spread out the mixture in a large square shape. Cook with the lid so the top starts to cook, it will be easier to flip.
Once cooked on both sides, remove from pan and cool on a sheet of Saran Wrap. Spread the cheesecake mixture on the pancake/crepe using the saran wrap and you can roll it tight. As you roll, pull the saran wrap away from the roll so it is not wrapped in. Once rolled, wrap tightly with saran wrap and refrigerate overnight.
Recipe makes 6 servings/slices; each serving/slice would count as 1 Nutritional Supplement.
