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
Scale
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.
