Instant Pot Cinnamon Roll Cheesecake

Instant Pot Cinnamon Roll Cheesecake

Instant Pot Cinnamon Roll Cheesecake couldn't be any easier! This layered cheesecake has a cinnamon crumble that will melt in your mouth.

Course Dessert

Cuisine American

Keyword cheesecake recipe, cinnamon cake, instant pot dessert

Prep Time 10

Cook Time 35

Chill Time 6

Servings

Calories 681kcal

Author Julie Clark

Ingredients

For the Crust:

1 sleeve graham crackers (9 whole crackers) (1 1/2 cups crumbs)
3 tablespoons butter (melted)
1 tablespoon sugar
pinch sea salt

For the Crumble:

½ cup packed brown sugar
½ tablespoon cinnamon
¼ cup all-purpose flour
3 tablespoons butter (melted)

For the Filling:

16 ounces cream cheese (softened)
½ cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
½ cup sour cream
1 teaspoon vanilla extract
2 large eggs (room temperature)

For the Glaze:

3 tablespoons cream cheese (softened)
6 tablespoons butter (softened)
1 teaspoon vanilla extract
1 cup confectioners sugar
4 tablespoons milk

Instructions

Prepare the crust:

Prepare a 7” springform pan with nonstick spray.
Place the graham crackers in a food processor and pulse until you get a fine crumb. Add butter, sugar and salt and pulse until combined.
Pour the graham cracker crumbs into the bottom of the pan and use a clean hand or spoon to press into the bottom of the pan to form the crust. Place in the freezer.

Prepare the crumble:

Prepare your crumble by adding all ingredients into a medium bowl and using a fork to mix all ingredients together. Set aside for now.

Prepare the filling:

In a large bowl, using a hand mixer (you can also use a stand mixer with a paddle attachment) cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.
Add in the sugar, flour, and cinnamon and mix well until combined and fluffy. Scrape the sides and bottom of the bowl.
Add in the sour cream and vanilla extract and mix until just combined. Scrape the sides and bottom of bowl.
Make sure there are no lumps in the batter. If there is, mix for an additional few minutes on low speed.
Add the eggs one at a time, making sure to completely combine the first before adding the second. Be careful not to overmix here and mix on low speed, you just want to mix long enough that you don’t see the yolk anymore.

Assemble the cake:

Remove the crust from the freezer and add half of the cheesecake batter into the pan. Top with half of the cinnamon crumble and gently press into the batter. Add the remaining batter and top the cheesecake with the remaining cinnamon crumble.
Cover the spring form pan completely with aluminum foil, making sure to seal well around the top.
Using another piece of aluminum foil, make a sling by folding the foil from long end to long end. Place underneath the cheesecake to help you drop it down into the Instant Pot.

Cook the cheesecake:

Prepare your Instant Pot by adding in the trivet and adding one cup of water.
Place the cheesecake on the trivet and seal the lid.
Set your pot on high pressure for 35 minutes and allow to naturally release.
Once you can open the lid, remove the cheesecake and allow to cool on the counter. Uncover and allow the cheesecake to cool to room temperature.
Once cooled, place in the refrigerator for at least six hours but it is best to chill the cheesecake overnight.

Make the glaze:

Once you are ready to serve, prepare the glaze by adding the butter and cream cheese into a medium mixing bowl. Cream until nice and smooth.
Add vanilla and confectioners sugar and mix well until combined.
Add in the milk and mix until smooth.
Drizzle over the top of the cheesecake and serve.

Notes

The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition