If you have a soft spot for cinnamon rolls and cheesecake, then you are absolutely going to fall head over heels for this Instant Pot Cinnamon Roll Cheesecake Recipe. It blends the ooey-gooey, cinnamon-spiced goodness of classic cinnamon rolls with the rich, creamy texture of cheesecake, all whipped up effortlessly in your Instant Pot. This dessert is a total crowd-pleaser that feels fancy but comes together quickly, perfect for those moments when you want a show-stopping treat without the fuss. Trust me, it’s a game-changer that will make your kitchen smell heavenly and leave everyone asking for seconds.
Ingredients You’ll Need
To make this Instant Pot Cinnamon Roll Cheesecake Recipe shine, you only need a handful of simple but essential ingredients. Each one plays a key role in bringing out the perfect balance of sweetness, spice, and creaminess, ensuring every bite is pure bliss.
- 2 cans of refrigerated cinnamon rolls: The base of this cheesecake, offering that unmistakable cinnamon swirl and fluffy texture.
- 1 cup cream cheese, softened: Gives the cheesecake its rich and creamy body, ensuring that smooth mouthfeel.
- 1/2 cup sugar: Adds just the right amount of sweetness to balance the cinnamon spice.
- 1/2 teaspoon vanilla extract: Enhances all the flavors, adding warmth and depth.
- 2 large eggs: Help bind the cheesecake, making it set perfectly without cracking.
- 1/2 cup sour cream: Adds a subtle tanginess that cuts through the sweetness for complexity.
- 1/4 cup heavy cream: Contributes extra richness and a velvety texture.
- 1/4 teaspoon ground cinnamon: Amplifies that classic cinnamon roll flavor throughout the cheesecake layer.
- 1/4 cup melted butter: Mixed with brown sugar, it creates a luscious topping that caramelizes beautifully.
- 1/4 cup brown sugar: Adds a deep, molasses-like sweetness to the buttery drizzle on top.
- Pinch of salt: Perfectly balances the flavors and enhances sweetness.
How to Make Instant Pot Cinnamon Roll Cheesecake Recipe
Step 1: Prepare the Pan and Cinnamon Roll Base
Start by greasing a 7-inch cheesecake pan or springform pan with non-stick spray to ensure your cheesecake releases easily after cooking. Then, unroll the refrigerated cinnamon rolls and press them into the bottom of your pan, covering the entire base evenly. This layer creates the delightful cinnamon roll foundation that will soak up the creamy cheesecake topping.
Step 2: Make the Cheesecake Filling
In a medium mixing bowl, beat together the softened cream cheese, sugar, vanilla extract, and eggs until silky smooth. Don’t rush this step—the cream cheese needs to be fully blended so your cheesecake sets with the perfect texture. Next, add the sour cream, heavy cream, ground cinnamon, and a pinch of salt to the mix. Blend everything together until fully combined for that irresistible cinnamon-cheesecake flavor.
Step 3: Combine and Layer
Pour the cheesecake mixture carefully over the cinnamon roll base in your pan. Use a spatula to spread it evenly, making sure every cinnamon swirl gets a luscious layer of cheesecake goodness. This step sets the stage for the magic your Instant Pot will soon work on this dessert.
Step 4: Prepare the Topping
In a small bowl, mix melted butter with brown sugar until smooth. Drizzle this mixture generously over the cheesecake layer—it will bubble and caramelize during cooking, adding a mouthwatering finish that perfectly complements the cinnamon rolls and creamy filling.
Step 5: Cook in the Instant Pot
Cover the pan tightly with foil to protect your cheesecake from moisture. Pour 1 1/2 cups of water into the bottom of your Instant Pot. Place the pan on the trivet and carefully lower it inside the pot. Seal the lid and set the Instant Pot to cook on high pressure for 35 minutes. Once it finishes, allow a natural pressure release for 10 minutes before manually releasing the rest. This slow release helps prevent cracks and guarantees a silky texture.
Step 6: Cool and Chill
Remove the cheesecake from the Instant Pot with care and let it cool to room temperature. This step is key to letting the flavors meld and the texture settle. After cooling, pop the cheesecake in the fridge for at least 4 hours or, even better, overnight. This chilling time is when the dessert truly comes together for that perfect sliceable consistency.
Step 7: Add the Final Touch
Just before serving, drizzle the luscious cinnamon roll icing from the can over the top of your chilled cheesecake. It adds a sweet, creamy finish that harmonizes beautifully with all those layers of cinnamon and cream cheese.
How to Serve Instant Pot Cinnamon Roll Cheesecake Recipe
Garnishes
While the cinnamon roll icing is a must, consider adding a sprinkle of chopped toasted pecans or walnuts for an enjoyable crunch. Fresh berries like raspberries or sliced strawberries can also brighten the dish visually and add a pop of fruity contrast to the richness.
Side Dishes
This cheesecake is a dessert superstar on its own, but pairing it with a dollop of whipped cream or a small scoop of vanilla ice cream can take it to new heights. For a beverage, a strong cup of coffee or chai tea pairs beautifully with the warm cinnamon notes.
Creative Ways to Present
For a casual brunch or a cozy dessert, cut the cheesecake into rustic wedges and serve on wooden boards or colorful plates. You could also make mini individual cheesecakes in ramekins using the same Instant Pot method—perfect for sharing with friends or gifting.
Make Ahead and Storage
Storing Leftovers
Once your cheesecake has been chilled, store any leftovers in an airtight container in the refrigerator. It will stay fresh and maintain its creamy texture for about 3 to 4 days, giving you plenty of time to enjoy each slice.
Freezing
You can freeze this cheesecake to enjoy later! Wrap it tightly with plastic wrap followed by aluminum foil to prevent freezer burn. When stored properly, it will keep well for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
While cheesecake is typically enjoyed chilled, if you prefer a slightly warmed slice, let it sit at room temperature for 15 minutes. Avoid microwaving as it can alter the texture. A gentle warming in the oven at low heat is the best way to gently soften the cheesecake without losing its structure.
FAQs
Can I use homemade cinnamon rolls instead of canned ones?
Absolutely! Homemade cinnamon rolls will add an extra personal touch and can be deliciously fresh. Just make sure they fit snugly in your pan and aren’t too thick, as this affects cooking time slightly.
What size Instant Pot do I need for this recipe?
A 6-quart Instant Pot works perfectly for this cheesecake recipe. It’s spacious enough to fit a 7-inch cheesecake pan with the trivet, providing even cooking.
Can I skip the sour cream in the cheesecake filling?
Sour cream adds tang and creaminess that balances the sweetness, but if you don’t have it, plain Greek yogurt is a suitable substitute. The flavor and texture may be slightly different but still delicious.
How do I prevent cracks in my cheesecake?
The natural pressure release in the Instant Pot is key to preventing cracks, as it lets the cheesecake cool gradually. Also, covering the pan with foil keeps moisture at bay. Don’t overmix your batter either, as too much air can cause cracking.
Can I double this recipe for a larger cheesecake?
Since this recipe is designed for a 7-inch pan, doubling may require two pans or a larger pan and longer cook time. Cooking two cheesecakes separately ensures even pressure cooking and the best results.
Final Thoughts
The Instant Pot Cinnamon Roll Cheesecake Recipe is a true celebration of flavor and texture wrapped up in one fabulous dessert. It’s approachable, impressive, and downright comforting—exactly what you want when baking for friends, family, or just treating yourself. Give it a try soon, and prepare for lots of “wow” moments around the table!
Print
Instant Pot Cinnamon Roll Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Cinnamon Roll Cheesecake is a decadent and indulgent dessert combining soft, gooey cinnamon rolls with a creamy cheesecake layer. Made with refrigerated cinnamon rolls baked under pressure in the Instant Pot, this recipe creates a moist, flavorful treat topped with brown sugar and butter drizzle and finished with the classic cinnamon roll icing. Perfect for a special breakfast or dessert that impresses with minimal effort.
Ingredients
Cinnamon Roll Layer
- 2 cans of refrigerated cinnamon rolls
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
- Pinch of salt
Topping
- 1/4 cup melted butter
- 1/4 cup brown sugar
- Cinnamon roll icing from the can of cinnamon rolls (for drizzling)
Instructions
- Prepare the Pan: Grease a 7-inch cheesecake pan or springform pan with non-stick spray to ensure the cheesecake does not stick after cooking.
- Arrange Cinnamon Rolls: Unroll the cinnamon rolls and press them evenly into the bottom of the prepared pan, covering the entire base smoothly.
- Mix Cheesecake Base: In a medium mixing bowl, beat together the softened cream cheese, sugar, vanilla extract, and eggs until the mixture is smooth and lump-free.
- Add Remaining Ingredients: Incorporate sour cream, heavy cream, ground cinnamon, and a pinch of salt into the cream cheese mixture, mixing thoroughly until well combined.
- Assemble Cheesecake: Pour the cheesecake filling evenly over the cinnamon roll layer in the pan, spreading it with a spatula for a level surface.
- Add Topping: Combine melted butter and brown sugar in a small bowl, then drizzle this mixture over the top of the cheesecake filling.
- Prepare Instant Pot: Cover the pan tightly with aluminum foil. Pour 1 1/2 cups of water into the bottom of the Instant Pot. Place the trivet inside the pot and carefully lower the covered pan onto the trivet.
- Cook Under Pressure: Seal the Instant Pot lid and set the cooker to high pressure for 35 minutes. After cooking, allow the pressure to naturally release for 10 minutes before manually releasing any remaining pressure.
- Cool the Cheesecake: Carefully remove the cheesecake pan from the Instant Pot and let it cool to room temperature to set properly.
- Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to fully develop flavors and firm up the texture.
- Serve: Before serving, drizzle the cinnamon roll icing from the can over the cheesecake for a sweet finishing touch.
Notes
- Make sure to tightly cover the pan with foil to prevent water from dripping onto the cheesecake during pressure cooking.
- Using a springform pan makes it easier to remove the cheesecake without damaging the sides.
- Letting the cheesecake chill overnight improves texture and flavor.
- The cinnamon roll icing enhances the authenticity and sweetness of the dish—don’t skip it!
- Be cautious when removing the hot pan from the Instant Pot; use oven mitts.
