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Instant Pot Cinnamon Roll Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 86 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Arrange Cinnamon Rolls: Unroll the cinnamon rolls and press them evenly into the bottom of the prepared pan, covering the entire base smoothly.
  3. 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.
  4. 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.
  5. Assemble Cheesecake: Pour the cheesecake filling evenly over the cinnamon roll layer in the pan, spreading it with a spatula for a level surface.
  6. Add Topping: Combine melted butter and brown sugar in a small bowl, then drizzle this mixture over the top of the cheesecake filling.
  7. 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.
  8. 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.
  9. Cool the Cheesecake: Carefully remove the cheesecake pan from the Instant Pot and let it cool to room temperature to set properly.
  10. Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to fully develop flavors and firm up the texture.
  11. 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.

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