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

Scale

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

Cook Mode Prevent your screen from going dark

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.