Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Cinnamon Roll Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 55 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes (plus 10 minutes natural pressure release)
  • Total Time: 4 hours 50 minutes (including chilling time)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot Cinnamon Roll Cheesecake combines the best of two beloved desserts—cinnamon rolls and creamy cheesecake—into one indulgent treat. Featuring a base of soft cinnamon rolls, topped with a luscious, spiced cream cheese filling and a buttery brown sugar drizzle, this cheesecake is pressure-cooked for a moist, tender texture. Easy to prepare and perfect for breakfast or dessert, it’s a crowd-pleaser that requires minimal oven time and maximum flavor.

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

  1. Prepare the Pan: Grease a 7-inch cheesecake pan or springform pan with non-stick spray to prevent sticking during cooking.
  2. Arrange Cinnamon Rolls: Unroll the cinnamon rolls and place them evenly on the bottom of the prepared pan, pressing down gently to cover the base completely.
  3. Mix Cream Cheese Base: In a medium bowl, beat together the softened cream cheese, sugar, vanilla extract, and eggs until the mixture is smooth and creamy.
  4. Add Remaining Filling Ingredients: Incorporate the sour cream, heavy cream, ground cinnamon, and a pinch of salt into the cream cheese mixture, mixing until fully combined.
  5. Assemble Cheesecake: Pour the creamy cheesecake filling over the cinnamon roll base in the pan, spreading it evenly with a spatula for a uniform layer.
  6. Prepare Brown Sugar Drizzle: In a small bowl, mix the melted butter and brown sugar together, then drizzle this sweet topping over the cheesecake filling.
  7. 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 trivet inside, and carefully set the cheesecake pan on the trivet.
  8. Cook Under Pressure: Close the lid, seal the Instant Pot, and select high pressure to cook for 35 minutes. When cooking completes, allow a natural pressure release of 10 minutes before manually releasing any remaining pressure.
  9. Cool the Cheesecake: Carefully remove the cheesecake pan from the Instant Pot and let it cool to room temperature on a wire rack or countertop.
  10. Refrigerate: Place the cooled cheesecake in the refrigerator for at least 4 hours or overnight to set fully.
  11. Serve: Just before serving, drizzle the cheesecake with the cinnamon roll icing that comes with the refrigerated cinnamon rolls for an extra sweet finish.

Notes

  • Use a 7-inch springform or cheesecake pan to fit inside the Instant Pot comfortably.
  • Ensure the cream cheese is softened to avoid lumps in the filling.
  • Do not skip the natural pressure release as it prevents cracking and helps finish cooking gently.
  • The cheesecake can be made a day ahead and refrigerated to enhance flavors.
  • If you prefer, swap regular sour cream for Greek yogurt for a tangier flavor.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://safetydangerdefender.com/instant-pot-cinnamon-roll-cheesecake-recipe/