Instant Pot Cinnamon Roll Cheesecake

cinnamon cheesecake on a plate with fork by it

Instant Pot Cinnamon Roll Cheesecake

Instant Pot Cinnamon Roll Cheesecake is a golden graham cracker crust that has a velvety cheesecake that is swirled with a cinnamon mixture. This cinnamon roll cheesecake recipe is so easy to make, and such a treat. An instant pot cheesecake that will win you over with one bite.

Course Desserts

Cuisine American

Keyword cheesecake, cinnamon cheesecake recipe, cinnamon dessert, cinnamon roll dessert, cinnamon roll recipe, graham cracker crust, how to make a cinnamon roll cheesecake, instant pot cheesecake, Instant Pot Cinnamon Roll Cheesecake, instant pot cinnamon roll cheesecake recipe, pressure cooker cheesecake, pressure cooker cinnamon cheesecake

Prep Time 10

Cook Time 35

Total Time 45

Servings cheesecake

Calories 523kcal

Author Kelsey

Ingredients

Supplies

Crust

2 cups graham cracker crumbs
1/2 teaspoon cinnamon
3 tablespoons brown sugar
8 tablespoons melted butter

Cheesecake Swirl Ingredients

1/2 cup butter melted
2 1/2 tablespoons cinnamon
2/3 cup brown sugar

Cheesecake Batter

24 ounces cream cheese softened
2/3 cup granulated sugar
2 eggs room temperature
1/2 cup sour cream
1 teaspoon vanilla extract

Instructions

The first thing you want to do is work on your graham cracker crumb crust. Take your crushed graham crackers and mix with melted butter, cinnamon and brown sugar. Once mix, and it feels like wet sand. Press into a lightly greased 7 or 8 inch springform pan.
Make sure to press the crust tightly down, and aim to come up 1/2 inch on the sides. Toss the crust in the freezer.
Now in a bowl, mix butter, brown sugar, and cinnamon. Once it is whipped, set aside. This is the cinnamon filling you will swirl.
Now in a stand mixer beat cream cheese and sugar until smooth. Then add in the sour cream, and vanilla. Mix until fully incorporated.
Next add in 1 egg at a time, mixing on low. Don't overmix or it will create air bubbles.
Once the batter is mixed, pour half the cheesecake batter into the pan. Take the cinnamon swirl mix and add dollops on top. Use a toothpick or skewer to swirl it around.
Top with the remaining cheesecake batter and repeat with more of the cinnamon mixture you swirl into the cheesecake.
Cover tightly with foil, and place on a trivet or use a silicone sling. Add 1 1/2 cup water into the Instant Pot. And place cheesecake on trivet.
Place the lid on pressure cooker making sure the valve is set to sealing.
Pressure cook on high manual pressure for 35 minutes. Followed by a natural release of pressure.
Allow to cool for 1 hour on a cooling rack.
Then cover the cheesecake and store overnight before slicing and serve up this cinnamon roll cheesecake.

Notes

You can use Golden Oreos or vanilla wafers as crust instead of graham cracker crumbs.
You want to ensure you tightly cover the cheesecake with aluminum foil or it will become soggy.
The internal temperature needs to be 150 degrees.
If your cheesecake is not fully cooked, return and pressure cook another 5-8 minutes.
You can make a cinnamon roll glaze to drizzle on top of your cheesecake if you want.
Refrigerate your cheesecake or freeze any you don't plan to eat right away.

Nutrition