Instant Pot Cinnamon Roll Cheesecake Recipe
If you love the flavors of gooey cinnamon rolls and the creamy richness of cheesecake, then you’re in for a treat: this Instant Pot Cinnamon Roll Cheesecake is the ultimate dessert mashup. Lush layers of tangy cheesecake are beautifully swirled with buttery cinnamon sugar, all nestled on a crisp graham cracker crust—and it all comes together with the magic and ease of your Instant Pot. Whether you’re celebrating something special or just want to surprise your loved ones with a little homemade decadence, this show-stopping cheesecake is bound to make anyone swoon.
Ingredients You’ll Need
This Instant Pot Cinnamon Roll Cheesecake relies on simple pantry staples, but every component is essential to build that familiar cinnamon roll flavor and tantalizing creamy texture. Here’s how each ingredient helps make this dessert extraordinary.
- Graham cracker crumbs: Lend a familiar, crunchy base that holds up beautifully to the creamy filling.
- Granulated sugar: Adds just the right amount of sweetness to both the crust and the cheesecake.
- Unsalted butter: Gives the crust richness and helps bind the crumbs together; also essential for the cinnamon swirl’s gooey texture.
- Cream cheese: The star of any cheesecake, making the filling ultra creamy and tangy.
- Sour cream: Rounds out the cheesecake with a little extra tang and a wonderfully smooth texture.
- Vanilla extract: Enhances all the other flavors and gives the filling that classic bakery aroma.
- Eggs: Bind the filling together and help set the perfect custard-like texture.
- Brown sugar: Delivers that rich, almost caramel-like sweetness in the cinnamon swirl.
- Ground cinnamon: Brings all the toasty, cozy, spice-forward notes you expect from a true cinnamon roll.
- All-purpose flour: Slightly thickens the cinnamon mixture so it swirls perfectly through the cheesecake.
- Powdered sugar (optional): Whips up into a glossy glaze for the finishing cinnamon roll touch.
- Milk (optional): Helps create a pourable glaze to drizzle over the finished cheesecake.
How to Make Instant Pot Cinnamon Roll Cheesecake
Step 1: Prepare the Pan and Crust
Start by greasing a 7-inch springform pan and lining the bottom with a round of parchment paper. This step is key for easy removal and a perfect slice. In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of your pan using the back of a spoon or a flat-bottomed glass. Pop the pan in the freezer while you work on the next elements—this helps the crust set and stay crisp.
Step 2: Mix Up the Cinnamon Swirl
For that iconic cinnamon roll vibe, stir together brown sugar, ground cinnamon, flour, and melted butter in a small bowl. The flour keeps the mixture thick enough to swirl without sinking, while the butter melds everything into a gorgeous, sticky ribbon you’ll layer into the cheesecake.
Step 3: Make the Cheesecake Filling
In a medium bowl, beat softened cream cheese and granulated sugar until ultra smooth and fluffy—no lumps, please! Add the sour cream and vanilla and blend just until incorporated, then mix in the eggs one at a time until barely combined. Take care not to overmix; a gentle hand means your Instant Pot Cinnamon Roll Cheesecake bakes up lusciously creamy, not dense.
Step 4: Layer and Swirl
Pour half of the creamy cheesecake filling onto the prepared crust. Drizzle over half of the cinnamon swirl in dollops or zigzags, then pour the remaining filling over the top. Add the rest of the cinnamon mixture in more drizzles and use a toothpick or thin knife to create gentle swirls—don’t overswirl or you’ll lose those beautiful streaks!
Step 5: Prepare for Pressure Cooking
Wrap the pan tightly in foil to keep out excess moisture. Pour about 1 cup of water into your Instant Pot, place in the trivet, and carefully lower the cheesecake pan onto it (a foil or silicone sling makes it easy). Secure the lid and set the valve to sealing. Select high pressure for 35 minutes and let the Instant Pot work its magic.
Step 6: Release Pressure and Cool
Once the timer is up, allow a natural release of pressure for 10 minutes, then finish with a quick release for any remaining pressure. Gently lift out the cheesecake (using your sling) and let it cool to room temperature right on the counter. After that, transfer it to the fridge to chill for at least 6 hours, or overnight if you can resist the temptation—it’s worth the wait for the perfect set and flavor melding.
Step 7: Glaze and Serve
When you’re ready to serve, whisk together powdered sugar, a splash of milk, and a drop of vanilla extract until smooth. Drizzle generously over your chilled Instant Pot Cinnamon Roll Cheesecake for that classic cinnamon roll finish—then slice, serve, and bask in the compliments!
How to Serve Instant Pot Cinnamon Roll Cheesecake
Garnishes
This cheesecake is delightful as is, but a final flourish really takes it to the next level. Sprinkle a pinch of ground cinnamon over each slice, add a swirl of whipped cream, or even top with a few toasted pecans for a touch of crunch. The creamy glaze drizzled over the chilled surface is both beautiful and reminiscent of true cinnamon rolls.
Side Dishes
Pair each slice of Instant Pot Cinnamon Roll Cheesecake with a mug of strong coffee or spicy chai to echo the dessert’s cozy vibes. Fresh-cut berries or orange slices on the side brighten the plate and balance the cake’s sweet richness, making your dessert course feel café-fancy and inviting.
Creative Ways to Present
If you’re serving guests, try cutting the cheesecake into mini wedges for a dessert platter, or plate each slice with a dollop of vanilla bean ice cream. For a brunch display, tuck slender slices into individual ramekins or jars and top with an extra drizzle of glaze and a sprinkle of cinnamon. However you present it, the swirled layers make this Instant Pot Cinnamon Roll Cheesecake a true showpiece.
Make Ahead and Storage
Storing Leftovers
Instant Pot Cinnamon Roll Cheesecake keeps beautifully in the fridge. Simply wrap the pan or leftover slices tightly with plastic wrap or foil, and pop them in the refrigerator. The flavors actually intensify overnight, so leftovers are a definite treat!
Freezing
To freeze, slice the chilled cheesecake and wrap each slice individually in plastic wrap, then tuck all the slices in a freezer-safe container. Whenever a craving strikes, you’ll have a ready-to-enjoy piece on hand—just thaw overnight in the refrigerator, and it’ll taste every bit as wonderful.
Reheating
Cheesecake is best enjoyed cold or at room temperature, so there’s no need to reheat. Simply take the slice out of the fridge 15 to 20 minutes before serving for the best texture and flavor. If you do like your cheesecake slightly warmed, a quick 10-second zap in the microwave will do, but keep a close eye so it stays creamy and doesn’t melt.
FAQs
Can I use low-fat cream cheese for Instant Pot Cinnamon Roll Cheesecake?
While you can swap in low-fat cream cheese, keep in mind it will change the texture, making the filling less creamy and a bit more prone to cracking. For that signature cheesecake richness, full-fat is definitely recommended.
How do I prevent my cheesecake from cracking?
Bring all your ingredients to room temperature before mixing, avoid overbeating, and allow the cheesecake to cool gradually. Wrapping the pan tightly in foil also keeps steam at bay, which helps prevent cracks.
Is this recipe gluten-free?
As written, this Instant Pot Cinnamon Roll Cheesecake uses graham crackers and all-purpose flour, which both contain gluten. To make it gluten-free, simply use gluten-free graham crackers and replace the flour in the swirl with a gluten-free blend or cornstarch.
Can I make this without a springform pan?
A springform pan makes removal much easier, but you could use a similarly sized, high-sided cake pan lined with parchment. Just be extra gentle when removing the cheesecake—it’s delicate!
Do I have to make the glaze?
The glaze is optional but gives that unmistakable cinnamon roll finish. If you prefer a less sweet topping, the cheesecake is still scrumptious with just a dusting of powdered sugar or even plain. It’s all about your personal taste!
Final Thoughts
I hope you feel inspired to give this Instant Pot Cinnamon Roll Cheesecake a try. It’s a treat that brings endless smiles, whether for a special celebration or a simple weeknight dessert. Let your Instant Pot do the hard work—your only challenge will be resisting that first creamy, cinnamon-swirled bite before it’s fully chilled!
Print
Instant Pot Cinnamon Roll Cheesecake Recipe
- Total Time: 7 hours
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the heavenly combination of cinnamon rolls and cheesecake with this Instant Pot Cinnamon Roll Cheesecake. A luscious dessert that’s easy to make and guaranteed to impress your guests!
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
For the cinnamon swirl:
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour
- 2 tablespoons melted butter
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the crust: Grease a 7-inch springform pan and line the bottom with parchment paper. Combine graham cracker crumbs, sugar, and melted butter for the crust. Press into the pan bottom and freeze.
- Make the cinnamon swirl: Mix brown sugar, cinnamon, flour, and melted butter in a bowl.
- Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and eggs, mixing just until combined.
- Layer the cheesecake: Pour half the filling into the crust, drizzle half the cinnamon swirl, add remaining batter, and swirl.
- Cook in Instant Pot: Cover pan with foil, place in Instant Pot with water, and cook on high pressure for 35 minutes.
- Chill and glaze: Cool cheesecake, chill for 6 hours, then drizzle with glaze before serving.
Notes
- Use room temperature ingredients for best results.
- Consider using a foil or silicone sling for easy removal from the Instant Pot.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 260mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
