way to cook:
Preheat the Oven:
Preheat your oven to 350F 175C. Grease and line a 15×10-inch jelly roll pan with parchment paper.
Make the Pumpkin Roll:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat the eggs and sugar until thick and pale. Mix in the pumpkin and vanilla extract.
Gradually fold the dry ingredients into the wet ingredients until combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 10-12 minutes, or until the cake springs back when touched.
While the cake is baking, sprinkle a clean kitchen towel with powdered sugar.
Immediately after baking, invert the cake onto the towel, peel off the parchment paper, and roll the cake up with the towel inside. Let cool completely.
Prepare the Cheesecake Layer:
In a large bowl, beat the cream cheese until smooth. Add the sugar and sour cream, and beat until combined.
Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition.
Fold in the pumpkin, cinnamon, and nutmeg.
Pour the cheesecake batter into a greased 9-inch springform pan or 8-inch square pan.
Assemble the Cake:
Unroll the cooled pumpkin roll and spread a thin layer of the cheesecake batter over it.
Carefully roll the pumpkin roll b
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