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
Scale
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
