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
Scale
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
