If you’ve ever dreamed of marrying the fluffy warmth of cinnamon rolls with the creamy indulgence of cheesecake, then you are going to adore this Instant Pot Cinnamon Roll Cheesecake Recipe. It effortlessly combines two beloved desserts into one show-stopping treat, made surprisingly simple by the magic of the Instant Pot. Whether you want to impress friends at brunch or satisfy your own sweet tooth, this recipe gives you a rich, spiced, and silky cheesecake with the perfect cinnamony base. Trust me, once you try this delightful fusion, it will become a beloved favorite in your recipe collection.
Ingredients You’ll Need
Getting started with this Instant Pot Cinnamon Roll Cheesecake Recipe is a breeze because it calls for familiar ingredients that everyone loves. Each component plays a crucial role: the cinnamon rolls set a flavorful foundation, cream cheese provides that velvety texture, and spices bring just the right hint of warmth to every bite.
- 2 cans of refrigerated cinnamon rolls: The base of our cheesecake, adding that warm, cinnamon-spiced dough that everyone adores.
- 1 cup cream cheese, softened: For a rich and creamy texture that makes the cheesecake irresistibly smooth.
- 1/2 cup sugar: Sweetness to balance the spice and enhance the cheesecake flavor.
- 1/2 teaspoon vanilla extract: Adds depth and a comforting aroma to the filling.
- 2 large eggs: The binding agent that keeps everything luscious and together.
- 1/2 cup sour cream: Gives a subtle tang and creamy consistency to the batter.
- 1/4 cup heavy cream: Boosts richness and tenderness in the cheesecake.
- 1/4 teaspoon ground cinnamon: Amplifies the cinnamon notes perfectly, enhancing the overall flavor.
- 1/4 cup melted butter: For the luscious brown sugar topping that adds a caramelized finish.
- 1/4 cup brown sugar: A touch of molasses sweetness for the buttery topping.
- Pinch of salt: Balances all the flavors and rounds out the sweetness beautifully.
How to Make Instant Pot Cinnamon Roll Cheesecake Recipe
Step 1: Prepare Your Pan and Cinnamon Rolls
Start by greasing a 7-inch cheesecake pan or springform pan thoroughly with non-stick spray. This step is essential to ensure your cheesecake comes out flawlessly. Unroll those cinnamon rolls and press them evenly into the bottom of the pan—this creates the warm, cinnamony base that pairs so perfectly with the creamy cheesecake layer on top.
Step 2: Whip Up the Cheesecake Filling
In a medium bowl, beat the softened cream cheese, sugar, vanilla extract, and eggs together until absolutely smooth. This ensures a silky base free from lumps. Then add in the sour cream, heavy cream, cinnamon, and a pinch of salt. Mix everything well until you have a luscious, homogenous batter infused with cozy cinnamon vibes.
Step 3: Assemble and Add the Topping
Pour the cheesecake mixture over the cinnamon roll layer in your pan, spreading it out evenly with a spatula. Next, combine melted butter and brown sugar in a small bowl. Drizzle this gorgeous caramelized topping over the cheesecake, promising a sweet finishing touch that will bubble beautifully during cooking.
Step 4: Set Up the Instant Pot
Cover your pan tightly with foil to protect the cheesecake from water condensation. Pour 1 1/2 cups of water into the Instant Pot, then place the trivet inside. Carefully lower the cheesecake pan onto the trivet before sealing the lid and setting your Instant Pot to high pressure for 35 minutes. Once cooking finishes, allow it to naturally release pressure for 10 minutes, then manually release any remaining pressure. This gentle cooking method gives you that impossibly creamy texture.
Step 5: Cool and Chill
After carefully removing the cheesecake from the Instant Pot, let it cool to room temperature. The final magic happens when you refrigerate it for at least 4 hours or even overnight. Chilling is crucial because it lets the flavors blend and the cheesecake fully set, making every bite pure bliss.
How to Serve Instant Pot Cinnamon Roll Cheesecake Recipe
Garnishes
Before serving, drizzle the cheesecake with the cinnamon roll icing from the can—you don’t want to skip this! It adds a gorgeous glossy finish and that signature sweet cream flavor everyone loves. Fresh fruit like sliced strawberries or a sprinkle of chopped nuts can also add a delightful textural contrast.
Side Dishes
This cheesecake pairs wonderfully with a cup of hot coffee or a creamy latte for a cozy breakfast or brunch. If you’re serving dessert, a scoop of vanilla bean ice cream or a dollop of whipped cream elevates the indulgence even more.
Creative Ways to Present
Serve individual slices on pretty dessert plates and decorate with a cinnamon stick or a light dusting of powdered sugar for an elegant touch. You can even layer small cheesecake portions in glass jars for a charming, café-style presentation that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake tightly covered in the refrigerator for up to 4 days. The flavors actually deepen over time, so it tastes just as incredible, if not better, the next day.
Freezing
If you want to keep your Instant Pot Cinnamon Roll Cheesecake Recipe longer, wrap the whole cheesecake or individual slices in plastic wrap and foil then freeze for up to 2 months. When ready to eat, thaw overnight in the fridge.
Reheating
While cheesecake is typically best served cold, if you prefer it slightly warm, allow refrigerated slices to come to room temperature or warm gently in the microwave for about 15 seconds. Just be careful not to overheat, as it can affect the texture.
FAQs
Can I use homemade cinnamon rolls instead of canned?
Absolutely! Homemade cinnamon rolls will add even more flavor and a personal touch to your cheesecake. Just make sure they fit snugly in the pan to create that delicious base.
What size Instant Pot do I need for this cheesecake?
A 6-quart Instant Pot is ideal for fitting the 7-inch pan. If you have a larger pot, it will work as well, but smaller ones may not accommodate the pan comfortably.
Can I substitute sour cream in this recipe?
Yes, you can substitute sour cream with Greek yogurt or crème fraîche for a similar tang and creamy texture, but the final flavor might vary slightly.
How do I prevent the cheesecake from cracking?
Covering the pan with foil and using the water bath in the Instant Pot keeps the cheesecake moist and prevents cracking. Also, avoid over-mixing and don’t rush the pressure release.
Can I make this cheesecake without an Instant Pot?
Definitely! You can bake it in the oven at 325°F in a water bath for about 45-50 minutes, but the Instant Pot really speeds up the process and makes it incredibly easy.
Final Thoughts
This Instant Pot Cinnamon Roll Cheesecake Recipe is an absolute game-changer for anyone who loves cinnamon rolls and cheesecake. The ease of the Instant Pot combined with the luscious layers of cinnamon and cheesecake make every bite a moment of pure happiness. I hope you try this recipe soon—your friends and family will be begging for seconds, I promise!
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Description
This Instant Pot Cinnamon Roll Cheesecake combines the best of both worlds: soft, gooey cinnamon rolls layered with a creamy, rich cheesecake filling. Perfectly cooked in the Instant Pot, this dessert is easy to make and yields a moist, decadent treat with a caramelized brown sugar topping and a classic cinnamon roll icing finish. Ideal for brunches, special occasions, or any time you want an indulgent dessert with minimal fuss.
Ingredients
Cinnamon Roll Base
- 2 cans of refrigerated cinnamon rolls
Cheesecake Filling
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Topping
- 1/4 cup melted butter
- 1/4 cup brown sugar
Finishing
- Cinnamon roll icing from the can of cinnamon rolls, for drizzling
Instructions
- Prepare the Pan: Grease a 7-inch cheesecake pan or springform pan thoroughly with non-stick spray to prevent sticking during cooking.
- Place Cinnamon Rolls: Unroll the cinnamon rolls and arrange them tightly at the bottom of the prepared pan, pressing them down firmly to form an even base layer.
- Mix Cream Cheese Base: In a medium mixing bowl, beat together the softened cream cheese, sugar, vanilla extract, and eggs until the mixture is smooth and creamy without lumps.
- Add Remaining Filling Ingredients: Incorporate sour cream, heavy cream, ground cinnamon, and a pinch of salt into the cream cheese mixture, mixing well until fully combined and smooth.
- Pour Cheesecake Layer: Pour the cheesecake filling evenly over the cinnamon roll base in the pan, using a spatula to spread it out smoothly and cover the rolls completely.
- Add Brown Sugar Topping: In a small bowl, mix the melted butter and brown sugar, then drizzle this mixture evenly over the cheesecake filling to create a caramelized topping.
- Set Up Instant Pot: Cover the cheesecake pan tightly with foil. Pour 1 1/2 cups of water into the bottom of the Instant Pot. Place the metal trivet inside and lower the covered cheesecake pan onto the trivet.
- Pressure Cook: Seal the Instant Pot lid and set it to cook on high pressure for 35 minutes. When the cooking cycle finishes, allow a natural pressure release for 10 minutes before manually releasing any remaining pressure.
- Cool the Cheesecake: Carefully remove the cheesecake pan from the Instant Pot. Let it cool to room temperature on a wire rack or countertop.
- Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours or preferably overnight to ensure it sets properly and flavors meld.
- Finish and Serve: Before serving, drizzle the cinnamon roll icing from the can over the cooled cheesecake for a classic sweet finish.
Notes
- Make sure to tightly cover the cheesecake with foil to prevent water from dripping into the pan while pressure cooking.
- Use a 7-inch pan to ensure it fits inside the Instant Pot comfortably.
- Let the cheesecake cool completely before refrigeration to avoid condensation affecting the texture.
- Refrigeration time is key for the cheesecake to firm up properly; avoid serving it immediately after cooking.
- If you prefer a firmer texture, chill overnight rather than just 4 hours.
- You can use the icing that comes with the cinnamon rolls or make your own for drizzling on top.
- Ensure natural pressure release first to help prevent cracking on the cheesecake surface.
