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
Scale
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
