Instant Pot Cinnamon Roll Cheesecake

Name: Instant Pot Cinnamon Roll Cheesecake
Prep time: 15 min
Cook time: 35 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 2 cans of refrigerated cinnamon rolls; 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; 1/4 cup melted butter; 1/4 cup brown sugar; Pinch of salt

Isabella

🌟Life, Love, and Gastronomy 🍷

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If you’re looking for a dessert that’s both indulgent and easy to make, this Instant Pot Cinnamon Roll Cheesecake is the perfect choice! It combines the rich, creamy texture of cheesecake with the warm, comforting flavors of cinnamon rolls, all cooked in your Instant Pot. With minimal effort and a big payoff, this is a treat you’ll want to make again and again.

Why You’ll Love This Recipe

I absolutely love this recipe because it brings two of my favorite desserts—cheesecake and cinnamon rolls—together in the most delightful way. The creamy cheesecake filling is swirled with cinnamon sugar, while the cinnamon rolls form a soft, doughy base that pairs perfectly with the rich cheesecake layer. The best part is how easily it comes together in the Instant Pot. It’s a perfect dessert for any occasion, whether it’s a special celebration or a cozy weekend treat.

Ingredients

2 cans of refrigerated cinnamon rolls

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

1/4 cup melted butter

1/4 cup brown sugar

Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Grease a 7-inch cheesecake pan or springform pan with non-stick spray.

Unroll the cinnamon rolls and place them in the bottom of the prepared pan, pressing them down to cover the bottom evenly.

In a medium mixing bowl, beat the cream cheese, sugar, vanilla extract, and eggs until smooth.

Add in the sour cream, heavy cream, ground cinnamon, and a pinch of salt. Mix until well combined.

Pour the cheesecake mixture over the cinnamon rolls in the pan, spreading evenly with a spatula.

In a small bowl, combine the melted butter and brown sugar. Drizzle the mixture over the top of the cheesecake.

Cover the pan with foil and add 1 1/2 cups of water to the bottom of the Instant Pot. Place the pan on the trivet and lower it into the pot.

Set the Instant Pot to cook on high pressure for 35 minutes. Once the timer goes off, let the pressure naturally release for 10 minutes, then manually release any remaining pressure.

Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature.

Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Before serving, drizzle with the cinnamon roll icing from the can of cinnamon rolls.

Servings and Timing

Servings: 8

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 4 hours 50 minutes (including cooling time)

Variations

Topping Options: You can try adding fresh fruit like strawberries or raspberries on top for a fresh contrast to the rich cheesecake.

Nutty Twist: Add a sprinkle of chopped pecans or walnuts on top before serving for added texture and flavor.

Cheesecake Flavor Variations: To switch things up, try adding a teaspoon of almond extract instead of vanilla for a subtle change in flavor.

Caramel Drizzle: For extra sweetness, drizzle some caramel sauce over the cheesecake just before serving.

Gluten-Free Option: Use gluten-free cinnamon rolls for a gluten-free version of this dessert.

Storage/Reheating

Storage: Store any leftover cheesecake in an airtight container in the fridge for up to 3-4 days.

Reheating: To reheat, you can microwave individual slices for about 15-20 seconds or enjoy it chilled straight from the fridge.

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FAQs

Can I make this cheesecake ahead of time?

Yes, you can make this cheesecake up to a day ahead of time. It actually tastes even better after chilling in the fridge overnight!

Can I use homemade cinnamon rolls instead of canned ones?

Absolutely! You can use homemade cinnamon rolls, but the cooking time may vary slightly. Just make sure they are fully cooked and soft.

Can I freeze the cheesecake?

Yes, this cheesecake freezes well. Just wrap it tightly in plastic wrap and foil, then freeze for up to a month. Thaw it in the fridge before serving.

Can I make this without an Instant Pot?

Yes, if you don’t have an Instant Pot, you can bake this cheesecake in a regular oven at 325°F for about 45-50 minutes or until the center is set.

Can I use light cream cheese or sour cream?

Yes, you can use light versions of cream cheese and sour cream, but keep in mind that the texture and richness might be slightly different.

Conclusion

This Instant Pot Cinnamon Roll Cheesecake is the perfect combination of two classic desserts in one easy-to-make treat. I love how simple it is to make, yet it looks and tastes like a showstopper. Whether you’re making it for a special occasion or just because you want something indulgent, this cheesecake will definitely satisfy your cravings.

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