If you’ve ever wanted to combine the cozy joy of a cinnamon roll with the creamy, decadent delight of cheesecake, this Instant Pot Cinnamon Roll Cheesecake is about to become your new obsession. It’s a dreamy dessert that swirls together buttery cinnamon, a silky cheesecake filling, and a drizzle of sweet glaze, all achieved in the magical world of the Instant Pot. Every bite delivers a hug of nostalgia and pure comfort—perfect for breakfast-style brunches, after-dinner treats, or just because you deserve something spectacular!
Ingredients You’ll Need
Making this masterpiece doesn’t require a mile-long shopping list—just a selection of simple, familiar ingredients that each play a crucial part. From the sturdy, buttery crust to the spiced swirl and sweet finish, each element is handpicked to give your Instant Pot Cinnamon Roll Cheesecake its irresistible flavor and signature texture.
- Graham cracker crumbs (1 cup): Forms a crunchy, golden foundation that soaks up just the right amount of butteriness.
- Granulated sugar (2 tablespoons, plus ½ cup for filling): Sweetens both the crust and the creamy filling without overwhelming the cinnamon’s warmth.
- Melted butter (4 tablespoons for crust, 1 tablespoon for swirl): Infuses both the base and the swirl with rich flavor while binding everything together.
- Cream cheese, softened (16 ounces): The star of the show—guaranteeing a dreamy, melt-in-your-mouth cheesecake texture.
- Sour cream (¼ cup): Adds just a touch of tang that balances the cheesecake’s sweetness.
- Large eggs (2): Bind the filling for that perfect custardy structure, giving the cheesecake its signature lift.
- Vanilla extract (1 teaspoon for filling, ½ teaspoon for glaze): Rounds out the flavor with comforting, aromatic notes.
- All-purpose flour (1 tablespoon): Helps create a smooth, set cheesecake filling—not too dense or crumbly.
- Brown sugar (¼ cup): Delivers that signature cinnamon roll caramel-like sweetness to the swirl.
- Ground cinnamon (1 ½ teaspoons): Essential for that classic cinnamon roll punch of warmth and spice.
- Powdered sugar (½ cup): Blends with milk and vanilla to make the gloriously drizzle-able glaze.
- Milk (1–2 tablespoons): Loosens up the glaze just enough for perfect pouring.
How to Make Instant Pot Cinnamon Roll Cheesecake
Step 1: Prepare the Springform Pan and Crust
Start by greasing a 7-inch springform pan and lining the bottom with parchment paper. This step is essential—it ensures your Instant Pot Cinnamon Roll Cheesecake will release easily and look picture-perfect when sliced. Next, mix those fragrant graham cracker crumbs with sugar and melted butter, pressing the mixture firmly into the pan. Pop it in the freezer while you move on to the filling, letting the base set up into that satisfying, sturdy layer everyone adores.
Step 2: Make the Cheesecake Filling
In a large bowl, blend together the softened cream cheese and granulated sugar until everything is super smooth and luscious. Then, mix in the sour cream, eggs, vanilla, and flour—making sure each ingredient is fully integrated, but taking care not to overmix, which can cause cracks. The result should be velvety and thick, ready to wrap you in a blanket of creamy goodness.
Step 3: Mix the Cinnamon Swirl
Whisk together brown sugar, ground cinnamon, and melted butter in a small bowl. This glossy, spiced mixture is what brings those unmistakable cinnamon roll vibes! You want the swirl to be rich but still pourable, so every bite of cheesecake is streaked with cozy cinnamon flavor.
Step 4: Layer and Swirl
Pour half of your cheesecake batter into the crust, then drizzle over half of your cinnamon swirl mixture. Use a knife or toothpick to gently swirl—not blend—the two together for that beautiful marbled effect. Repeat with the remaining batter and cinnamon swirl. Don’t stress about perfection—the homemade look is part of the charm!
Step 5: Prep the Instant Pot and Cook
Tightly cover your pan with foil to prevent water from sneaking into your Instant Pot Cinnamon Roll Cheesecake. Pour 1 cup of water into the base of the Instant Pot and use a trivet to gently lower your springform pan inside. Lock the lid and set to high pressure for 35 minutes—it’s amazing how this little appliance transforms the cheesecake, making it rich and silky without heating up your whole kitchen.
Step 6: Natural Release and Cool
Once the timer is up, let the pressure release naturally for 15 minutes, then carefully do a quick release for any remaining pressure. Remove the cheesecake and let it cool to room temperature. This gradual cooling helps prevent cracks, ensuring every slice holds together beautifully. Then, transfer to the fridge and chill for at least four hours (overnight, if you can stand the anticipation!). This is where magic happens—the flavors meld, and the texture settles into perfection.
Step 7: Glaze and Serve
Before serving, whisk the powdered sugar, milk, and vanilla together to a pourable consistency. Drizzle generously over the chilled cheesecake, then get ready for applause! This sweet finish adds that classic cinnamon roll touch that makes this dish extra special.
How to Serve Instant Pot Cinnamon Roll Cheesecake
Garnishes
This cheesecake shines with just its glaze, but for a little extra flair, try a sprinkle of cinnamon, a few chopped pecans, or delicate curls of white chocolate over the top. These pretty touches offer a hint of crunch or extra sweetness, all while making your Instant Pot Cinnamon Roll Cheesecake totally irresistible on the dessert table.
Side Dishes
For a cozy brunch, pair a slice with fresh fruit—think juicy berries or orange segments—to balance the cheesecake’s richness. If you’re serving after dinner, brew a pot of strong coffee or pour a glass of cold milk. The creamy spiced cake and your chosen beverage make for a blissful sweet ending!
Creative Ways to Present
Slice the cheesecake into bite-sized bars for a fun dessert tray, or use a large circular cookie cutter to create individual rounds for a fancy plated look. Feeling festive? Serve wedges in mason jars with extra cinnamon glaze spooned over top for a party-ready twist on tradition. However you plate it, this Instant Pot Cinnamon Roll Cheesecake is dressed to impress.
Make Ahead and Storage
Storing Leftovers
Leftover slices should be covered tightly (a cake dome or plastic wrap works well) and stored in the refrigerator for up to 5 days. The flavors deepen over time, so don’t be surprised if the cheesecake is even more delicious the next day. Just be sure it stays chilled and protected from fridge odors.
Freezing
For longer-term storage, freeze individual slices by wrapping them in plastic wrap and slipping them into a zip-top freezer bag. Thaw overnight in the fridge, and you’ll have Instant Pot Cinnamon Roll Cheesecake ready whenever a craving strikes. Freezing does not affect the texture much, making it perfect for make-ahead entertaining!
Reheating
Typically, this cheesecake is served chilled or at room temperature. However, if you like it slightly warm, you can microwave a slice on low power in 10-second intervals until just gently warmed. Be cautious not to overheat, as the glaze can melt quickly.
FAQs
Can I make this Instant Pot Cinnamon Roll Cheesecake ahead of time?
Absolutely! In fact, making it a day in advance lets the flavors mingle and the texture set, resulting in an even more delicious final product. Simply keep it refrigerated until you’re ready to serve.
Do I need to use a springform pan for this recipe?
Yes, a 7-inch springform pan is ideal for easy removal and a classic cheesecake look. If you don’t have one, a similarly sized cake pan with high sides and a removable base can work, but you may need to line it carefully for un-molding.
What if I want a crustless version?
No problem! Just skip the graham cracker crust and pour your cheesecake batter directly into your prepared pan. The Instant Pot Cinnamon Roll Cheesecake will still have fabulous flavor and a creamy texture.
Can I double the recipe for a crowd?
Doubling is tricky unless you have a larger Instant Pot and a bigger pan, as overfilling can affect cooking. It’s best to make two separate cheesecakes for best results—trust me, no one will mind having extra!
My cheesecake cracked on top. What did I do wrong?
Cracks usually happen if the batter is overmixed or cooled too quickly. But don’t worry—even if your Instant Pot Cinnamon Roll Cheesecake has a few cracks, just cover them up with the glaze and garnishes. It’ll still taste heavenly!
Final Thoughts
With its swirls of cinnamon and creamy filling, this Instant Pot Cinnamon Roll Cheesecake is a dessert worth celebrating—and sharing! Once you try it, you’ll find yourself searching for excuses to make it again and again. Go ahead and treat yourself; your taste buds will thank you.
Print
Instant Pot Cinnamon Roll Cheesecake Recipe
- Total Time: 6 hours (including chilling)
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the perfect fusion of cinnamon rolls and cheesecake with this luscious Instant Pot Cinnamon Roll Cheesecake. Creamy, decadent, and swirled with cinnamon goodness, this dessert is a showstopper!
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons melted butter
For the filling:
- 16 ounces cream cheese (softened)
- ½ cup granulated sugar
- ¼ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the cinnamon swirl:
- ¼ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon melted butter
For the glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the crust: Grease a 7-inch springform pan and line with parchment paper. Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and freeze.
- Make the filling: Beat cream cheese and sugar, then add sour cream, eggs, vanilla, and flour. Mix until well combined.
- Create the cinnamon swirl: Combine brown sugar, cinnamon, and melted butter in a bowl.
- Assemble the cheesecake: Layer batter and cinnamon swirl in the pan. Cover with foil.
- Cook in the Instant Pot: Pressure cook for 35 minutes, then release pressure naturally.
- Chill and glaze: Cool to room temperature, chill for at least 4 hours, then drizzle with glaze before serving.
Notes
- For a crustless version, skip the graham cracker base.
- This cheesecake can be made a day ahead for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Instant Pot, Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 105mg
