Name: Instant Pot Cinnamon Roll Cheesecake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 6 h
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons granulated sugar; 3 tablespoons melted butter; 16 oz cream cheese (softened); ½ cup granulated sugar; ½ cup sour cream; 2 large eggs; 1 teaspoon vanilla extract; ¼ cup brown sugar; 1 tablespoon all-purpose flour; 1 tablespoon ground cinnamon; 2 tablespoons melted butter; ½ cup powdered sugar; 1–2 tablespoons milk; ½ teaspoon vanilla extract

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If you’re a fan of warm, gooey cinnamon rolls and creamy, decadent cheesecake, get ready for a treat that combines the best of both worlds: Instant Pot Cinnamon Roll Cheesecake. This recipe delivers a show-stopping dessert with a buttery graham cracker crust, layers of silky cheesecake, and irresistible cinnamon swirls—all finished with a sweet vanilla glaze. It’s perfect for special occasions or simply when you’re craving something truly spectacular, and the Instant Pot makes it surprisingly simple to create.

Instant Pot Cinnamon Roll Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a laundry list of ingredients to create a dessert that tastes this luxurious! Every element in this Instant Pot Cinnamon Roll Cheesecake plays a critical role in creating its signature flavor, texture, and eye-catching swirls. Here’s what you’ll need, along with a few helpful tips for each:

Graham cracker crumbs: The classic base for that buttery, slightly sweet crunch in every bite.
Granulated sugar: Brings just the right level of sweetness to both the crust and the creamy filling.
Melted butter: Binds the crust together and ensures a rich flavor throughout the cheesecake.
Cream cheese (softened): For a smooth, lump-free filling, let this come fully to room temperature before mixing.
Sour cream: Adds a subtle tang and extra creaminess, making the cheesecake ultra luscious.
Large eggs: Essential for structure and that dreamy, custardy texture.
Vanilla extract: Infuses warmth and rounds out all the flavors in the filling and glaze.
Brown sugar: The secret to that cinnamon roll swirl magic, giving a deep, caramel-like sweetness.
All-purpose flour: Helps thicken the cinnamon swirl so it holds its shape beautifully.
Ground cinnamon: The star of the swirl, delivering that comfortingly spicy aroma and classic flavor.
Powdered sugar: Creates a smooth, pourable glaze that takes the whole cheesecake over the top.
Milk: Just enough to get the glaze to the perfect drizzling consistency.

How to Make Instant Pot Cinnamon Roll Cheesecake

Step 1: Prepare Your Pan

Start by lining the bottom of a 7-inch springform pan with parchment paper, then lightly grease the sides. This simple step guarantees that your Instant Pot Cinnamon Roll Cheesecake will release cleanly and look picture-perfect when you’re ready to serve.

Step 2: Make the Graham Cracker Crust

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand, then press this mixture firmly and evenly into the bottom of your prepared pan. Set aside while you move on to the luscious filling.

Step 3: Mix the Cheesecake Filling

Beat the softened cream cheese and granulated sugar together until completely smooth and creamy. Add the sour cream, eggs, and vanilla extract, mixing gently until just combined. Be careful not to overmix—this keeps your cheesecake light, not dense.

Step 4: Create the Cinnamon Swirl

In a small bowl, stir together brown sugar, flour, ground cinnamon, and melted butter. This mixture forms the signature swirl that gives this Instant Pot Cinnamon Roll Cheesecake its irresistible flavor and beautiful marbled look.

Step 5: Layer and Swirl

Pour half of the cheesecake batter into your crust. Drop spoonfuls of the cinnamon swirl mixture over the batter, then use a knife to gently create pretty swirls. Pour the remaining batter on top and repeat with the rest of the cinnamon mixture, swirling again for maximum effect.

Step 6: Pressure Cook the Cheesecake

Cover the pan tightly with foil to keep condensation out. Add 1 cup of water to your Instant Pot, place the trivet inside, and carefully lower the cheesecake pan onto the trivet. Secure the lid, set to high pressure, and cook for 35 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.

Step 7: Chill and Glaze

Gently remove the cheesecake from the Instant Pot and let it cool to room temperature. Then, refrigerate for at least 4 hours (overnight is even better) so it sets perfectly. Before serving, whisk together powdered sugar, milk, and vanilla extract to make the glaze, then drizzle generously over the chilled cheesecake.

How to Serve Instant Pot Cinnamon Roll Cheesecake

Garnishes

For a bakery-style finish, drizzle a little extra glaze over each slice. Sprinkle with a dusting of cinnamon or add a dollop of whipped cream for that irresistible finishing touch. Even a few curls of white chocolate or a handful of toasted pecans can make every bite feel extra special.

Side Dishes

Instant Pot Cinnamon Roll Cheesecake is delightfully rich, so pair it with lighter accompaniments. Fresh berries, a cup of strong coffee, or even a scoop of vanilla bean ice cream make the perfect partners and balance out every sweet, creamy bite.

Creative Ways to Present

For a playful twist, cut the cheesecake into mini squares and serve as bite-sized treats at brunch or parties. Or, layer small slices with toasted pecans and extra glaze in parfait glasses for a stunning individual dessert. However you slice it, this cheesecake makes an unforgettable centerpiece!

Make Ahead and Storage

Storing Leftovers

Cover any leftover Instant Pot Cinnamon Roll Cheesecake tightly and store in the refrigerator for up to 5 days. The flavors actually deepen as it sits, making your late-night snack even more irresistible!

Freezing

Yes, you can freeze this cheesecake! Simply wrap individual slices (or the whole cheesecake) in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge for best results.

Reheating

Cheesecake is best enjoyed chilled, but if you like it slightly warm, pop a slice in the microwave for 10-15 seconds. Just be sure not to overheat, as this can affect the texture.

FAQs

Can I use a different pan size for this recipe?

A 7-inch springform pan fits perfectly in most 6 or 8-quart Instant Pots, but you can use a similar-sized pan—just be mindful that the cooking time may vary slightly.

What if I don’t have graham crackers?

No worries! You can substitute crushed digestive biscuits, vanilla wafers, or even cinnamon cookies for a fun twist on the classic crust.

Do I really need to let the cheesecake chill overnight?

Chilling is key for the best texture. Four hours is the minimum, but overnight chilling gives the Instant Pot Cinnamon Roll Cheesecake time to set completely and develop all its flavors.

Can I double this recipe?

It’s best to stick to one cheesecake at a time in the Instant Pot, due to space and even cooking. For a crowd, simply make a second cheesecake!

How do I get perfect swirls without overmixing?

Drop spoonfuls of the cinnamon mixture and gently swirl with a knife or skewer, being careful not to blend it in too much. This keeps the layers distinct and visually stunning.

Final Thoughts

If you love the cozy flavors of cinnamon rolls and crave the creamy indulgence of cheesecake, don’t wait another day to make this Instant Pot Cinnamon Roll Cheesecake. It’s an absolute delight to prepare and even more wonderful to share. Go ahead—treat yourself and your loved ones to a dessert that’s guaranteed to impress!

Instant Pot Cinnamon Roll Cheesecake Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 6 hours (including chilling time)
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy Instant Pot Cinnamon Roll Cheesecake, a delightful fusion of classic cinnamon roll flavors and smooth cheesecake, perfectly cooked in a pressure cooker for a moist, luscious dessert.

Ingredients

Scale

For the Crust

1 cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons melted butter

For the Filling

16 oz cream cheese (softened)
½ cup granulated sugar
½ cup sour cream
2 large eggs
1 teaspoon vanilla extract

For the Cinnamon Swirl

¼ cup brown sugar
1 tablespoon all-purpose flour
1 tablespoon ground cinnamon
2 tablespoons melted butter

For the Glaze

½ cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract

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Instructions

Prepare the Pan: Line the bottom of a 7-inch springform pan with parchment paper and grease the sides to ensure easy removal of the cheesecake.
Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan and set aside.
Prepare the Cheesecake Filling: Beat the softened cream cheese and granulated sugar in a large bowl until smooth and creamy. Add in sour cream, eggs, and vanilla extract, mixing gently until just combined without overmixing to maintain a smooth texture.
Make the Cinnamon Swirl: In a small bowl, mix together brown sugar, flour, cinnamon, and melted butter until well combined.
Assemble the Layers: Pour half of the cheesecake batter over the crust. Spoon dollops of the cinnamon swirl mixture on top and gently use a knife to swirl it through the batter. Pour the remaining batter over and repeat the swirling process with the rest of the cinnamon mixture.
Cook in the Instant Pot: Cover the springform pan tightly with foil. Add 1 cup of water to the Instant Pot and place the trivet inside. Lower the cheesecake pan onto the trivet. Lock the lid, set the pressure cooker to high pressure, and cook for 35 minutes.
Release Pressure and Cool: Allow a natural pressure release for 10 minutes, then perform a quick release for the remaining pressure. Carefully remove the cheesecake and allow it to cool to room temperature before refrigerating for at least 4 hours or overnight to fully set.
Prepare the Glaze: Mix powdered sugar, milk, and vanilla extract until smooth and drizzle over the chilled cheesecake before serving.

Notes

Ensure the cream cheese is fully softened to avoid lumps in the filling.
For extra presentation flair, sprinkle cinnamon or add a dollop of whipped cream before serving.
Store leftovers covered in the refrigerator for up to 5 days to maintain freshness.

Prep Time: 20 minutes
Cook Time: 35 minutes (plus 10 minutes natural pressure release)
Category: Dessert
Method: Pressure Cooker
Cuisine: American