There is nothing quite as comforting and indulgent as the magic that happens when two beloved desserts join forces. The Instant Pot Cinnamon Roll Cheesecake Recipe brings together the gooey sweetness of cinnamon rolls with the creamy richness of cheesecake, all perfectly cooked in an Instant Pot for a moist, tender delight. This recipe promises an irresistible treat that is as impressive as it is easy to make, turning your dessert game up a notch with every bite.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each component is simple yet essential. From the cinnamon rolls that form the sweet base, to the smooth cream cheese filling, every item plays a vital role in creating the perfect balance of flavors and textures.
- 2 cans of refrigerated cinnamon rolls: These create the soft, spiced foundation with minimal effort.
- 1 cup cream cheese, softened: Provides the creamy richness and texture for the cheesecake filling.
- 1/2 cup sugar: Balances the tangy cream cheese with sweetness.
- 1/2 teaspoon vanilla extract: Adds warm, aromatic depth.
- 2 large eggs: Help bind the cheesecake filling and give structure.
- 1/2 cup sour cream: Contributes smoothness and a subtle tang.
- 1/4 cup heavy cream: Enhances the custardy texture of the cheesecake.
- 1/4 teaspoon ground cinnamon: Infuses just a hint of spice to complement the cinnamon rolls.
- 1/4 cup melted butter: Used for the topping, creating a caramelized, buttery finish.
- 1/4 cup brown sugar: Paired with butter to drizzle a rich layer of sweetness atop the cheesecake.
- Pinch of salt: Accents and balances all the flavors beautifully.
How to Make Instant Pot Cinnamon Roll Cheesecake Recipe
Step 1: Prepare The Pan and Cinnamon Rolls
Start by greasing your 7-inch cheesecake pan or springform pan thoroughly with non-stick spray. Then unroll the cinnamon rolls and press them gently but evenly into the bottom of the pan. This creates a sweet, soft crust-like layer that will soak up the luscious cheesecake filling.
Step 2: Mix the Cream Cheese Filling
In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time to ensure a silky texture. This step is crucial for the lovely consistency that will hold up perfectly after cooking.
Step 3: Add Sour Cream, Heavy Cream, and Cinnamon
Next, fold in the sour cream, heavy cream, ground cinnamon, and a pinch of salt. Mixing these in creates a velvety cheesecake batter with subtle spices that complement the base just right.
Step 4: Layer and Top
Pour the cheesecake mixture gently over the cinnamon roll base, spreading it to create an even layer. In a small bowl, combine the melted butter and brown sugar, then drizzle this mixture generously over the top to add a sweet, caramelized crust once cooked.
Step 5: Pressure Cook in the Instant Pot
Cover the pan tightly with foil. Pour 1 1/2 cups of water into the bottom of your Instant Pot. Place the pan on the trivet and carefully lower it into the pot. Cook on high pressure for 35 minutes, then allow for a natural pressure release for 10 minutes before manually releasing the rest. This method locks in moisture and ensures even cooking.
Step 6: Cool and Chill
Carefully remove the cheesecake from the Instant Pot and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight; this resting time lets the flavors meld and the texture set perfectly.
Step 7: Final Touch and Serving
Before serving, don’t forget to drizzle the icing that came with your cinnamon rolls over the top. This finishing touch adds that signature sweet glaze that ties the whole dessert together wonderfully.
How to Serve Instant Pot Cinnamon Roll Cheesecake Recipe
Garnishes
Sprinkling a little extra cinnamon on top or adding a few toasted pecans enhances both the look and crunch factor. Fresh berries can also add a pop of color and a refreshing burst alongside the creamy dessert.
Side Dishes
A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully, elevating the richness and providing balance. For those who enjoy a fruity contrast, consider serving with a small bowl of fresh fruit compote.
Creative Ways to Present
Impress your guests by serving individual mini cheesecakes in ramekins using the same recipe proportions. Alternatively, slice the cheesecake and arrange pieces on a rustic wooden board alongside nuts and fruit for an inviting dessert spread.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered tightly in the refrigerator. Stored properly, it maintains its delicious texture and flavor for about 3 to 4 days, making it perfect for enjoying again or bringing along to gatherings.
Freezing
This cheesecake freezes well. Wrap it securely in plastic wrap and place it in an airtight container or freezer bag. When frozen properly, it can last up to 2 months, letting you enjoy this decadent treat well beyond the initial bake date.
Reheating
For best results, thaw frozen cheesecake overnight in the refrigerator. Serve chilled or at room temperature, as reheating is generally unnecessary and can affect texture. If desired, a quick 10-second zap in the microwave can soften slices just slightly.
FAQs
Can I use homemade cinnamon rolls instead of canned?
Absolutely! Homemade cinnamon rolls work wonderfully and can add an extra layer of flavor and freshness. Just make sure they fit well into your pan and are soft enough to create a nice base.
Do I have to use an Instant Pot for this recipe?
While the Instant Pot makes this recipe super simple and ensures perfect moisture, you can bake this cheesecake in a conventional oven using a water bath; just adjust the time and temperature accordingly.
Is the cheesecake filling gluten-free?
The filling itself is naturally gluten-free, but the cinnamon rolls might contain gluten, so be sure to check the label or use gluten-free cinnamon rolls if needed.
Can I make this recipe dairy-free?
With some substitutions like dairy-free cream cheese, sour cream, and butter alternatives, you can adapt this recipe for a dairy-free version, though the texture might be slightly different.
How do I prevent cracks in the cheesecake?
Covering the pan with foil and cooking in the Instant Pot helps maintain moisture, greatly reducing the chance of cracks. Also, avoid overmixing the batter to minimize air bubbles that can cause cracking.
Final Thoughts
There’s something truly special about the way the Instant Pot Cinnamon Roll Cheesecake Recipe combines comfort and elegance in one dish. It’s perfect for any occasion where you want to impress without hours of fuss. I can’t wait for you to try this recipe and experience the mouthwatering magic for yourself!
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Instant Pot Cinnamon Roll Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes (pressure cooking) + 10 minutes natural release
- Total Time: 4 hours 50 minutes (including refrigeration time)
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Cinnamon Roll Cheesecake combines the gooey sweetness of cinnamon rolls with the creamy texture of cheesecake for a delightful dessert. Using the Instant Pot for steaming creates a moist, perfectly cooked cheesecake with a cinnamon-sugar crust, ideal for a special breakfast or dessert treat.
Ingredients
Cinnamon Roll Base
- 2 cans of refrigerated cinnamon rolls
- 1/4 cup melted butter
- 1/4 cup brown sugar
- Pinch of salt
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
Instructions
- Prepare Pan: Grease a 7-inch cheesecake pan or springform pan thoroughly with non-stick spray to ensure easy release after cooking.
- Layer Cinnamon Rolls: Unroll the cinnamon rolls and press them evenly into the bottom of the prepared pan to form the base layer.
- Mix Cream Cheese Base: In a medium bowl, beat the softened cream cheese with sugar, vanilla extract, and eggs until the mixture is completely smooth and creamy.
- Add Remaining Filling Ingredients: Incorporate sour cream, heavy cream, ground cinnamon, and a pinch of salt into the cream cheese mixture, mixing until fully combined for a rich cheesecake batter.
- Assemble Cheesecake: Pour the cheesecake filling evenly over the cinnamon roll base in the pan, smoothing the top with a spatula for an even surface.
- Add Topping: Combine melted butter and brown sugar in a small bowl, then drizzle this mixture evenly over the top of the cheesecake for a caramelized topping.
- Prepare Instant Pot: Cover the pan with foil to prevent water from dripping into the cheesecake. Pour 1 1/2 cups of water into the bottom of the Instant Pot, place the trivet inside, and carefully set the cheesecake pan on the trivet.
- Pressure Cook: Seal the Instant Pot lid and set it to cook on high pressure for 35 minutes. Once cooking is complete, allow the pressure to naturally release for 10 minutes before carefully performing a quick release for any remaining pressure.
- Cool Cheesecake: Remove the pan from the Instant Pot carefully and let the cheesecake cool to room temperature on a cooling rack.
- Refrigerate: Place the cooled cheesecake in the refrigerator for at least 4 hours or overnight to allow it to set properly and develop flavors.
- Serve: Before serving, drizzle the cinnamon roll icing (from the icing packet in the cinnamon roll cans) over the top for added sweetness and decoration.
Notes
- Make sure the cheesecake pan is well sealed with foil to prevent water from leaking into the cheesecake during pressure cooking.
- If you don’t have a 7-inch pan, adjust cooking times slightly and ensure the pan fits inside your Instant Pot.
- Refrigeration time is crucial for firm texture, so avoid skipping or shortening it.
- You can use any brand of refrigerated cinnamon rolls with icing included.
- Allow the cheesecake to come to room temperature briefly before drizzling icing for easier spreading.
