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Instant Pot Cinnamon Roll Cheesecake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot Cinnamon Roll Cheesecake combines the sweet, comforting flavors of classic cinnamon rolls with creamy, rich cheesecake. Perfectly cooked using an Instant Pot, this decadent dessert features a cinnamon roll base topped with a smooth cheesecake layer, drizzled with buttery brown sugar glaze and finished with cinnamon roll icing for a delightful 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

  1. Prepare the pan: Grease a 7-inch cheesecake pan or springform pan with non-stick spray to ensure easy removal of the cheesecake after cooking.
  2. Arrange cinnamon rolls: Unroll the cinnamon rolls and press them evenly into the bottom of the prepared pan, creating an even base layer.
  3. Mix cheesecake ingredients: In a medium bowl, beat the softened cream cheese, sugar, vanilla extract, and eggs until the mixture is smooth and creamy.
  4. Add cream and spices: Incorporate sour cream, heavy cream, ground cinnamon, and a pinch of salt into the cream cheese mixture, mixing thoroughly until combined.
  5. Pour filling over base: Pour the cheesecake mixture over the cinnamon roll base in the pan and spread evenly with a spatula.
  6. Prepare topping: Combine melted butter and brown sugar in a small bowl and drizzle this mixture evenly over the cheesecake filling.
  7. Set up Instant Pot: 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 carefully lower it into the Instant Pot.
  8. Pressure cook: Set the Instant Pot to cook on high pressure for 35 minutes. After cooking, allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
  9. Cool the cheesecake: Carefully remove the pan from the Instant Pot and let the cheesecake cool to room temperature to set.
  10. Refrigerate: Place the cheesecake in the refrigerator for at least 4 hours or overnight to chill thoroughly.
  11. Serve with icing: Before serving, drizzle the cheesecake with the cinnamon roll icing that comes with the cans of cinnamon rolls for extra sweetness and decoration.

Notes

  • Make sure to fully grease the pan to prevent sticking.
  • Use full-fat cream cheese and heavy cream for the best texture and flavor.
  • Do not skip the natural release of pressure to avoid cracking the cheesecake.
  • Refrigeration time is crucial for the cheesecake to properly set and develop flavor.
  • Feel free to use sugar-free or low-fat cream cheese alternatives to reduce calories.
  • Check your Instant Pot model for exact water requirements and cooking times.

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Find it online: https://simplemealsbykim.com/instant-pot-cinnamon-roll-cheesecake-recipe-2/