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.
