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
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
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 260mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
