If you adore the flavor of classic cinnamon rolls and are hopelessly devoted to creamy cheesecake, this Instant Pot Cinnamon Roll Cheesecake will be your next baking obsession. Imagine rich, silky cheesecake with irresistible ribbons of gooey cinnamon sugar, all sitting atop a buttery graham cracker crust—every bite promises a hug of sweet, spicy goodness. Plus, making it in the Instant Pot means reliable results and barely any fuss! This decadent creation pairs brunch comfort with dessert indulgence, and trust me, it’s about to become a household favorite.
Ingredients You’ll Need
Don’t let the gorgeous swirls fool you—this Instant Pot Cinnamon Roll Cheesecake is made with straightforward, pantry-friendly ingredients that work together to create pure magic. Each element, from tangy cream cheese to sweet brown sugar, has a purpose in both flavor and texture.
- Graham cracker crumbs: Forms the base of the crust, offering crispy texture and subtle sweetness.
- Granulated sugar: Adds a hint of sweetness to both the crust and filling, balancing tangy cream cheese.
- Melted butter: Binds the graham crumbs for the crust and swirls luscious richness into the cinnamon mixture.
- Cream cheese (softened): Delivers that classic, ultra-creamy cheesecake texture—go for full-fat for the dreamiest bite.
- Eggs: Essential for structure; they set the cheesecake as it cooks while keeping things so creamy.
- Sour cream: Rounds out the flavor, making the filling extra smooth and tangy.
- Vanilla extract: Infuses classic bakery aroma in both the filling and the glaze.
- All-purpose flour: Just a touch for thickness and that perfect sliceable texture.
- Brown sugar: The cornerstone of the signature cinnamon swirl, adding molasses-like depth.
- Ground cinnamon: Warmth and spice—use high-quality cinnamon for the best flavor payoff.
- Powdered sugar: Creates a velvety-sweet glaze that echoes classic cinnamon roll icing.
- Milk: Thins the glaze to the perfect drizzle consistency—start slow, a little goes a long way.
How to Make Instant Pot Cinnamon Roll Cheesecake
Step 1: Prep Your Pan
Get started by prepping a 7-inch springform pan—line the bottom with parchment paper for easy removal, and give it a generous coating of nonstick spray. This step is your insurance for a flawless release once your cheesecake is ready to shine.
Step 2: Build the Buttery Crust
In a small bowl, combine those fragrant graham cracker crumbs, granulated sugar, and melted butter. Mix it all together until everything feels like sandy wet beach, then press it firmly into the bottom of your pan. Pop the pan in the freezer while you move onto the filling; this helps the crust hold up to that luscious batter.
Step 3: Whip the Cheesecake Filling
Next, in a large bowl, beat the softened cream cheese with half a cup of sugar until the mixture is smooth and dreamy with no lumps. Add the eggs one at a time, stirring gently to keep things creamy (don’t overmix!). Blend in sour cream, vanilla, and a spoonful of flour. Each ingredient creates that signature richness and irresistible tang.
Step 4: Create the Cinnamon Swirl
Mix brown sugar, ground cinnamon, and a tablespoon of melted butter in a small bowl until you have a thick, fragrant paste. This swirl mixture packs every bite with hints of gooey cinnamon roll centers—don’t be shy with it!
Step 5: Layer and Swirl
Pour half of your cheesecake batter over the chilled crust. Drop half the cinnamon swirl mixture in little spoonfuls across the surface, then use a butter knife to gently swirl it in, creating beautiful marbled streaks. Repeat with the remaining batter and swirl mixture, swirling again for that show-stopping pattern.
Step 6: Pressure Cook to Perfection
Tightly cover your pan with foil. Add a cup of water to the bottom of your Instant Pot and set the trivet in place. Using a foil sling for safe lifting, lower the cheesecake onto the trivet. Lock the lid, seal the valve, and pressure cook on high for 35 minutes. Let it naturally release for 10 minutes, then carefully vent any remaining pressure—patience here makes all the difference!
Step 7: Chill for Dreamy Texture
Lift out the cheesecake and allow it to cool completely at room temperature. Then, transfer to the fridge for at least 4 hours (overnight is even better). This crucial chilling step ensures your Instant Pot Cinnamon Roll Cheesecake slices beautifully and tastes its best.
Step 8: Glaze and Serve
Whisk together powdered sugar, milk, and vanilla until you have a glossy, pourable glaze. Drizzle it generously over the chilled cheesecake right before serving. Each slice will look (and taste!) just like a cinnamon roll fresh from the oven.
How to Serve Instant Pot Cinnamon Roll Cheesecake
Garnishes
For a real cinnamon roll effect, crown each slice with a dusting of extra cinnamon or a tiny swirl of whipped cream. A sprinkle of toasted pecans or a pinch of orange zest adds flavor and flair without upstaging that showy glaze.
Side Dishes
This cheesecake is a stunner all on its own, but it also plays well with simple sides like fresh berries or a fruit compote. A hot cup of coffee or spicy chai is basically mandatory for the full “cinnamon roll for brunch” experience.
Creative Ways to Present
Try slicing your Instant Pot Cinnamon Roll Cheesecake into petite squares for a party platter, or serve the whole cheesecake on a cake stand, drizzling the glaze at the table for dramatic effect. For a playful twist, top with mini cinnamon rolls or serve with cinnamon stick stirrers.
Make Ahead and Storage
Storing Leftovers
Store any leftover slices in an airtight container in the fridge—they’ll keep beautifully for up to five days. The filling stays creamy and the crust remains tender, making midnight snacks a delicious reality.
Freezing
Instant Pot Cinnamon Roll Cheesecake actually freezes really well. Freeze slices (or even the whole cake, unglazed) wrapped tightly in plastic wrap and then foil for up to two months. Thaw overnight in the fridge before glazing and serving for best results.
Reheating
No need to reheat—cheesecake is best enjoyed chilled. If you love a gooier texture, let your slice sit at room temperature for about 10 minutes before eating. The glaze will get shinier and the cinnamon swirl will truly pop.
FAQs
Can I make Instant Pot Cinnamon Roll Cheesecake without a springform pan?
A springform pan is ideal for easy removal, but you can use any 7-inch cake pan with high sides. Just line it with parchment and be extra gentle when cutting and serving.
Why is my cheesecake slightly jiggly in the center?
A little jiggle in the middle is totally normal—the Instant Pot gently cooks the cheesecake, so it will firm up as it chills in the fridge. Don’t worry, it’s not undercooked!
How do I get the swirl pattern just right?
Use a butter knife to make gentle figure-eights—don’t overmix, just a few swirls for a marbled effect. Practice makes perfect, and every cheesecake is a unique work of art.
Can I double the cinnamon swirl for extra flavor?
Absolutely! If you’re a cinnamon enthusiast, go ahead and double the swirl ingredients for an extra gooey, spiced layer. Your Instant Pot Cinnamon Roll Cheesecake will have even more personality.
Can I use low-fat dairy in this recipe?
Full-fat cream cheese and sour cream are recommended for the creamiest result. You can swap in lower-fat versions, but your cheesecake may be a bit denser and less silky.
Final Thoughts
Don’t be surprised if Instant Pot Cinnamon Roll Cheesecake becomes your most requested dessert, whether you’re feeding a brunch crowd or sneaking a slice after dinner. Bring your love for cinnamon rolls and cheesecake together with this simple, crowd-pleasing recipe—you’ll earn rave reviews every time.
Print
Instant Pot Cinnamon Roll Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours
- Yield: 8 servings
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the irresistible combination of cinnamon rolls and cheesecake with this Instant Pot Cinnamon Roll Cheesecake. Creamy, sweet, and swirled with cinnamon goodness, this dessert is a showstopper for any occasion.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp melted butter
For the cheesecake filling:
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
For the cinnamon swirl:
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- 1 tbsp melted butter
For the glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ¼ tsp vanilla extract
Instructions
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan.
- Make the filling: Beat cream cheese and sugar, add eggs, sour cream, vanilla, and flour.
- Create the swirl: Mix brown sugar, cinnamon, and melted butter.
- Layer and cook: Layer batter and swirl mix, then cook in the Instant Pot.
- Add glaze: Mix powdered sugar, milk, and vanilla for the glaze. Drizzle over the chilled cheesecake.
Notes
- Use full-fat cream cheese and sour cream for best results.
- Cheesecake may seem jiggly but will set when chilled.
- Double the swirl mixture for a stronger cinnamon flavor.
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