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Instant Pot Cinnamon Roll Cheesecake Recipe

Instant Pot Cinnamon Roll Cheesecake Recipe
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4.7 from 24 reviews

Indulge in the heavenly combination of cinnamon rolls and cheesecake with this Instant Pot Cinnamon Roll Cheesecake. A luscious dessert that’s easy to make and guaranteed to impress your guests!

Ingredients

Units Scale

For the crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

For the cheesecake filling:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs

For the cinnamon swirl:

  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • 2 tablespoons melted butter

For the glaze (optional):

  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the crust: Grease a 7-inch springform pan and line the bottom with parchment paper. Combine graham cracker crumbs, sugar, and melted butter for the crust. Press into the pan bottom and freeze.
  2. Make the cinnamon swirl: Mix brown sugar, cinnamon, flour, and melted butter in a bowl.
  3. Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and eggs, mixing just until combined.
  4. Layer the cheesecake: Pour half the filling into the crust, drizzle half the cinnamon swirl, add remaining batter, and swirl.
  5. Cook in Instant Pot: Cover pan with foil, place in Instant Pot with water, and cook on high pressure for 35 minutes.
  6. Chill and glaze: Cool cheesecake, chill for 6 hours, then drizzle with glaze before serving.

Notes

  • Use room temperature ingredients for best results.
  • Consider using a foil or silicone sling for easy removal from the Instant Pot.

Nutrition

Find it online: https://easy-tapas-recipes.com/instant-pot-cinnamon-roll-cheesecake-recipe/