Whipped Cheesecake Toffee Filling
1/2 container refrigerated cheesecake filling
2 cups whipped cream or Cool Whip
1/2 cup toffee pieces
Pumpkin pie spice and powdered sugar
In a medium sized mixing bowl, using an electric hand mixer beat the cream cheese filling. Add 1 teaspoon vanilla and combine. Fold in the whipping cream till the mixture is combined.
Unroll the cooled sponge cake roll and spread the whipped cheesecake filling over the top with an offset spatula. Sprinkle with toffee pieces. Roll the cake as before but gently removed the tea towel. Place the cake roll ream side down on a platter and sprinkle with powdered sugar and pumpkin pie spice. Cut into slices to serve.