Preheat your oven to 350°F (175°C). Grease a 10x15 inch baking pan and line it with parchment paper.

In a large mixing bowl, whisk together the eggs and granulated sugar until light and fluffy (about 2-3 minutes).

Gently fold in the flour, baking powder, coffee, vanilla, and a pinch of salt.

Pour the batter into your prepared baking pan, spreading it out evenly. Bake for about 15-20 minutes or until golden and a toothpick inserted in the center comes out clean.

Once baked, let your cake cool in the pan for about 10 minutes. Then, flip it onto a clean kitchen towel (with a sprinkle of powdered sugar to avoid sticking) and gently roll it up, towel included. Let it cool completely.

In another bowl, mix together the softened cream cheese, powdered sugar, vanilla extract, and brewed coffee until smooth and creamy.

Once the cake is cool, carefully unroll it and spread the cheesecake mixture evenly over the cake, leaving a small border around the edges.

Gently roll the cake back up into a log shape.

Wrap the cake in plastic wrap and refrigerate for at least an hour.

To make the caramel glaze, in a saucepan, combine the sugar over medium heat until melted and turns amber. Stir in the heavy cream, butter, and salt. Let it bubble and stir until smooth.

Drizzle caramel over the chilled cake, slice into pieces, and serve!