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Instant Pot Cinnamon Roll Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 73 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot Cinnamon Roll Cheesecake combines the indulgent flavors of classic cinnamon rolls with a rich and creamy cheesecake filling. Perfectly cooked under pressure for a moist texture, it features a buttery cinnamon-sugar topping and is finished with sweet cinnamon roll icing. Ideal for dessert lovers craving a comforting treat with minimal oven time.

Ingredients

Cinnamon Roll Base

  • 2 cans of refrigerated cinnamon rolls
  • 1/4 cup melted butter
  • 1/4 cup brown sugar
  • Pinch of salt

Cheesecake Filling

  • 1 cup cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Prepare the Pan: Grease a 7-inch cheesecake pan or springform pan thoroughly with non-stick spray to ensure easy removal after cooking.
  2. Arrange Cinnamon Rolls: Unroll the cinnamon rolls from the cans and place them evenly at the bottom of the prepared pan, pressing them gently to cover the entire base layer.
  3. Mix Cheesecake Batter: In a medium mixing bowl, beat together the softened cream cheese, sugar, vanilla extract, and eggs until the mixture becomes smooth and creamy.
  4. Add Remaining Filling Ingredients: Incorporate the sour cream, heavy cream, ground cinnamon, and a pinch of salt into the cream cheese mixture, mixing well until fully combined and smooth.
  5. Assemble Cheesecake: Pour the cheesecake filling evenly over the cinnamon roll base in the pan, smoothing the top with a spatula to create an even layer.
  6. Prepare Topping: In a small bowl, combine the melted butter and brown sugar, then drizzle this mixture evenly over the cheesecake filling to add a buttery cinnamon sweetness.
  7. Setup Instant Pot: Cover the cheesecake pan tightly with foil to protect it from moisture. Pour 1 1/2 cups of water into the bottom of the Instant Pot. Place the trivet inside, then carefully set the pan on the trivet and lower it into the pot.
  8. Pressure Cook: Seal the Instant Pot lid and cook on high pressure for 35 minutes. Once complete, allow a natural pressure release for 10 minutes before manually releasing any remaining pressure to avoid sudden depressurization.
  9. Cool the Cheesecake: Carefully remove the pan from the Instant Pot. Let the cheesecake cool at room temperature to settle and firm up before chilling.
  10. Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
  11. Serve: Before serving, drizzle the cheesecake with the cinnamon roll icing that came with the refrigerated cinnamon rolls for an extra sweet finishing touch.

Notes

  • Be sure to use a 7-inch pan that fits comfortably inside your Instant Pot to avoid disruptions during cooking.
  • Letting the cheesecake chill overnight helps improve its texture and flavor.
  • Use softened cream cheese for a smooth batter without lumps.
  • Covering the pan with foil prevents condensation from dripping into the cheesecake.
  • If your cinnamon roll icing is missing or insufficient, you can make a simple glaze with powdered sugar, milk, and vanilla extract.

Find it online: https://slsrecipes.com/instant-pot-cinnamon-roll-cheesecake-recipe-2/