Imagine the best parts of a gooey cinnamon roll and a creamy cheesecake coming together in one spectacular dessert—the Instant Pot Cinnamon Roll Cheesecake. Each slice delivers a dreamy contrast of crunchy cinnamon crust, swirls of spiced sugar, and velvety cheesecake filling, finished with a sweet vanilla glaze. Whether you’re looking for a show-stopping holiday treat or an easy yet impressive weeknight finale, this cheesecake is bound to become your new favorite. Not only does it come together effortlessly thanks to the Instant Pot, but it’s practically foolproof, so you can spend less time worrying and more time swooning over every bite.
Ingredients You’ll Need
This recipe relies on accessible ingredients, each playing a vital role in bringing out those signature textures and comforting flavors. From the warming spices to the rich, luscious cream cheese, every component has a purpose.
- Graham cracker crumbs: The perfect sturdy yet tender base that absorbs all that buttery cinnamon goodness.
- Brown sugar: Added to both crust and swirl for deep caramel-like sweetness and a lovely hint of molasses.
- Ground cinnamon: Essential for that classic cinnamon roll warmth throughout the crust and the swirl.
- Unsalted butter (melted): Binds and enriches the crust and swirl, making every bite extra decadent.
- Cream cheese (softened): The star of your filling, ensuring a smooth and creamy texture that melts in your mouth.
- Granulated sugar: Sweetens the base of the cheesecake filling just enough to balance the tang of the cream cheese.
- Large eggs: Provide structure and silkiness to the cheesecake, so it sets to the perfect consistency.
- Sour cream: Adds a gentle tang and extra creaminess for the most luscious texture.
- Vanilla extract: Boosts the aromatic, bakery-style flavors in both the filling and the glaze.
- All-purpose flour: Added to the cinnamon swirl to keep the sugar and cinnamon from sinking and to add texture.
- Powdered sugar: The key to a silky glaze that drapes perfectly over the chilled cheesecake.
- Milk: Just a splash needed to achieve drizzle-worthy glaze consistency.
How to Make Instant Pot Cinnamon Roll Cheesecake
Step 1: Prepare the Crust
Start by greasing and lining a 7-inch springform pan with parchment paper. In a mixing bowl, blend the graham cracker crumbs, brown sugar, cinnamon, and melted butter until you see moist, sandy clumps form. Firmly press this mixture into the base of your prepared pan to create an even layer—don’t forget those edges! This sets the scene for every bite full of cinnamon-spiced crunch. Pop the pan in the freezer while you move on.
Step 2: Mix the Cheesecake Filling
In a large bowl, use a hand mixer to beat the softened cream cheese and granulated sugar together until satiny smooth. Crack in the eggs one at a time, mixing on low speed and just until combined (over-mixing can lead to cracks). Finally, fold in the sour cream and vanilla extract until the batter is glossy and uniform. This luscious filling is what gives your Instant Pot Cinnamon Roll Cheesecake its signature creamy bite.
Step 3: Whip Up the Cinnamon Swirl
Grab a small bowl and stir together the brown sugar, cinnamon, flour, and melted butter. You’ll get a thick paste just right for dolloping—this is what brings that classic cinnamon roll swirl, infusing pockets of spicy sweetness throughout your cheesecake.
Step 4: Layer and Swirl
Pour half of your cheesecake filling over the now-chilled crust. Drop half the cinnamon swirl mixture in small spoonfuls around the batter, then take a knife and gently swirl it through—think ribbons, not mixing. Repeat with the remaining filling and swirl. This ensures every slice gets a beautiful cross-section of cinnamon magic.
Step 5: Pressure Cook the Cheesecake
Cover the springform pan tightly with foil to safeguard against condensation. Add 1 cup of water to the Instant Pot, set the trivet inside, and lower in your cheesecake. Secure the lid, making sure the valve is set to sealing, and cook on high pressure for 35 minutes. Allow the Instant Pot Cinnamon Roll Cheesecake to naturally release pressure for 10 minutes (no peeking!), then quickly release any remaining steam.
Step 6: Cool and Glaze
Carefully remove the cheesecake (use oven mitts—a sling really helps here) and set it out to cool completely at room temperature. When it’s no longer hot, transfer to the fridge for at least 4 hours, or overnight for easiest slicing. For the finishing touch, whisk up the glaze using powdered sugar, milk, and vanilla. Drizzle generously over the chilled cake just before serving for that irresistible cinnamon roll finish!
How to Serve Instant Pot Cinnamon Roll Cheesecake
Garnishes
This dessert shines with a simple drizzle of glaze, but don’t stop there if you want to go all out. Try a sprinkle of extra cinnamon, a cloud of whipped cream, or even a few toasted pecans for crunch. The right garnish will enhance the cinnamon-sugar vibes and add a touch of elegance to every slice of Instant Pot Cinnamon Roll Cheesecake.
Side Dishes
Pair your Instant Pot Cinnamon Roll Cheesecake with a hot cup of coffee or a chai latte to play up those warm spices. On a festive brunch menu, it shares the spotlight well with fruit salad or a scoop of vanilla ice cream—perfect for cooling things down if you lean into a hefty cinnamon swirl!
Creative Ways to Present
If you’re entertaining, try slicing the cheesecake into bars or mini squares and serve them as bite-sized treats. A dollop of glaze and a dusting of cinnamon on each piece turns them into irresistible party bites. For special occasions, stack slices with layers of whipped cream between for a sky-high “cake tower” centerpiece that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Wrap any remaining Instant Pot Cinnamon Roll Cheesecake tightly in plastic wrap or store in an airtight container in the fridge. It will stay beautifully creamy and flavorful for up to four days, making it ideal for prepping ahead or sneaking an extra slice after dinner.
Freezing
Want to keep the cinnamon-swirled goodness going even longer? Freeze individual slices wrapped in wax paper and tucked into a zip-top bag. This way, you can pull out a piece whenever the craving strikes—and it’ll taste just as fresh for up to two months.
Reheating
While this cheesecake is best enjoyed chilled or at room temperature, if you prefer a softer bite, let it sit out for 15 to 20 minutes before serving. If you’ve frozen slices, thaw them overnight in the fridge or for about an hour at room temperature before digging in.
FAQs
Does Instant Pot Cinnamon Roll Cheesecake really taste like a cinnamon roll?
Absolutely! The swirl of brown sugar and cinnamon creates classic cinnamon roll flavor in every forkful, and the soft glaze on top is reminiscent of that iconic doughy treat—only now with the added richness of cheesecake.
Can I use a different crust for this recipe?
Definitely! While graham cracker crust is traditional, feel free to experiment with digestive biscuits, vanilla wafers, or even crushed cinnamon toast cereal for an extra cinnamon punch in your Instant Pot Cinnamon Roll Cheesecake.
What size pan should I use, and can I adjust the recipe for a different size?
A 7-inch springform pan fits perfectly in a standard 6-quart Instant Pot. If you have a larger or smaller pan, you may need to adjust the cooking time slightly—thicker cheesecakes take a little longer, while thinner ones cook faster.
Can I make the cheesecake ahead of time?
Yes, in fact, it’s even better made ahead! Chilling overnight gives the flavors time to meld and the cheesecake to set completely, making for beautiful, clean slices. Just wait to glaze until before serving.
Is there a way to boost the cinnamon flavor even more?
Go ahead and add a generous pinch of cinnamon right into the cheesecake batter itself. This little trick adds a gently spiced background note so every bite of your Instant Pot Cinnamon Roll Cheesecake is extra warm and inviting.
Final Thoughts
There’s nothing quite like the swirl of cinnamon, sweet glaze, and creamy cheesecake mingling together—and thanks to the Instant Pot Cinnamon Roll Cheesecake, it’s easier than ever to bring those bakery dreams home. Give this recipe a try, invite some friends to share, and get ready for plenty of requests to make it again and again!
Print
Instant Pot Cinnamon Roll Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes (plus 10-minute natural release)
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the heavenly combination of cinnamon rolls and cheesecake with this Instant Pot Cinnamon Roll Cheesecake recipe. Creamy and rich, with a delightful swirl of cinnamon, this dessert is sure to impress your guests.
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Cinnamon Swirl:
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1 tablespoon melted butter
Glaze (optional):
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Crust: Grease a 7-inch springform pan and line the bottom with parchment paper. Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into the pan and freeze.
- Make the Filling: Beat cream cheese and sugar, then add eggs one at a time. Stir in sour cream and vanilla.
- Create the Cinnamon Swirl: Combine brown sugar, cinnamon, flour, and melted butter.
- Layer and Cook: Alternate layers of filling and swirl in the pan. Pressure cook in the Instant Pot.
- Chill and Glaze: Let the cheesecake cool, then refrigerate. Drizzle with glaze before serving.
Notes
- Enhance the cinnamon flavor by adding a pinch to the batter.
- Cheesecake can be stored in the fridge for up to 4 days or frozen for longer preservation.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
