At this time of year, everything is either pumpkin, apple pie, or cinnamon-inspired so I thought, why not add to my collection of deliciously creamy and super easy Instant Pot cheesecakes by making an Instant Pot Cinnamon Swirl Cheesecake?!

The cinnamon swirls give this simple cheesecake another dimension of flavor that’ll have you coming back for more. Serve your cheesecake chilled as is or with a side helping of whipped cream or ice cream.

What Is Cinnamon Swirl Cheesecake?

Cinnamon Swirl Cheesecake is essentially a vanilla cheesecake that gets its name from swirling dollops of cinnamon butter-sugar mixture through the cheesecake filling while assembling the dessert to cook in the Instant Pot.

For an extra kick of warm cinnamon, I’ve also included a small amount of this spice in the graham cracker crust! It’s like a cinnamon roll in cheesecake form.

Cinnamon Roll Cheesecake Ingredients

• crushed graham crackers
• butter
• brown sugar
• cinnamon
• cream cheese (softened)
• granulated sugar
• sour cream
• vanilla extract
• eggs (room temperature)

Crushed graham crackers – You can purchase pre-crushed graham crackers or you can crush your own. If you want to save a bit of time, grab the pre-crushed kind in the baking aisle.

Butter – Salted butter works best for this recipe.

Brown sugar – Light or dark brown sugar, either will work.

Cream cheese – Make sure it is softened. See notes below.

How To Make Cinnamon Swirl Cheesecake In The Instant Pot

For this recipe, you will need to make your cheesecake in 3 main steps. First, you will make your crust, then your cinnamon swirl mixture, and then your cheesecake filling.

You will also need a 7-8 inch springform pan, skewers/butter knife, aluminum foil, mixing bowls, parchment paper, baking spray, a hand mixer, and aluminum foil.

How to Make the Crust

1. With a fork, mix together graham cracker crumbs, melted butter and brown sugar until it resembles the consistency of wet sand.
2. Cut a piece of parchment paper to the size of the bottom of your 7-8 inch cheesecake pan. Fit the paper into the bottom of the pan and lightly spray the paper and sides of the pan.
3. Press crust mixture onto the bottom and about ¾ inches up the sides of the pan. Place crust in the freezer while preparing the filling.

How to Make The Cinnamon Swirl

1. Using a medium bowl mix together the butter, brown sugar and cinnamon until light and fluffy.
2. Set this aside while making the cheesecake filling.

How to Make the Filling

1. Using a large bowl, mix the cream cheese and sugar on low speed until thoroughly combined.
2. Add the sour cream and vanilla extract, continuing to mix on low speed until combined.
3. Then, add in the eggs, one at a time, mixing on low speed after each addition.
4. Pour half the filling into your pan. Spoon dollops of cinnamon swirl mixture on the top and swirl lightly with a skewer or butter knife. Pour the remaining filling on top of this.
5. Repeat the addition of the cinnamon swirl mixture, swirling again with a skewer or butter knife.
6. Cover the pan with aluminum foil, sealing the edges.
7. Place 1½ cups of water into the bottom of the Instant Pot. Place cheesecake on the trivet and lower into the Instant Pot.
8. Seal and set the Instant Pot to high pressure and cook for 45 min.

How Do I Quickly Soften Cream Cheese?

We’ve all been there…a busy schedule that’s led us to forget to soften the cream cheese on the countertop in preparation for making a scrumptious cheesecake!

If you’ve found yourself in this position, you’re not alone, and it’s exactly why I decided to add this question to my post.

There are 2 ways I would recommend you soften your cream cheese when you know you don’t have the luxury of waiting 30 minutes for it to soften at room temperature:

The Microwave Method – 1 minute or less

An average block of cream cheese is 8 oz. and as such you need 3 blocks for this cheesecake recipe. Place all 3 blocks of cream cheese (unwrapped) on a microwave-safe plate and heat on high for 15 – 35 seconds, checking on the cream cheese blocks during intervals until the cream cheese has softened.

Pro Tip: If you see any liquid (like whey) seeping out onto the plate from the softening process, add the liquid to the recipe when you add in your cream cheese.

The Warm Water Method – approx. 15 minutes

Softening cream cheese in the microwave has the potential of uneven heating. If you want to avoid this altogether then softening your cream cheese in a water bath is the best option.

• Unwrap your cream cheese blocks but keep the foil wrapper intact and unopened.
• Place each block in a medium bowl and then pour very warm – hot tap water into each bowl to submerge the cream cheese.
• Let the cream cheese blocks sit in the warm water for 15 minutes, turning the blocks over every 5 minutes.
• After 15 minutes, press the blocks to test for softness. Remove if softened and continue with the recipe or wait a little longer, replacing the hot water till the cream cheese is adequately softened.

Can I Make This In The Oven?

Yes! If you don’t have an Instant Pot then baking this Cinnamon Swirl Cheesecake in the oven is a great option!

1. You’ll need to preheat your oven to 350? while making the crust, cinnamon swirl and filling.
2. Press the crust into a 8×8 inch pan and freeze.
3. Assemble the cheesecake exactly as you would in the Instant Pot springform pan.
4. Place the cheesecake in the oven for 20-30 minutes until set.
5. Once baked, remove the cheesecake from the oven and let it cool for 30 minutes on the countertop.
6. Continue to cool by placing the cheesecake in the refrigerator until it’s completely cooled.
7. Seve and enjoy!

Other cinnamon recipes

Love cinnamon treats? Some of our favorites are:

• Chocolate chip cinnamon rolls
• Maple cinnamon rolls
• Cinnamon sugar pecans
• Cinnamon swirl quick bread

How To Store Leftover Cinnamon Swirl Cheesecake

While I doubt that you’ll have any leftover cheesecake (it’s just THAT good!), if you do then you can store it in the refrigerator for up to 5 days in an airtight container or cover the cheesecake with aluminum foil if it’s still resting on the springform pan base.

Can I freeze it?

You can also freeze this cheesecake for up to 1 month. I like to wrap my cheesecake tightly with plastic wrap and then wrap again with aluminum foil when storing cheesecake in the freezer.

Cinnamon swirl cheesecake

Yield: 1 cheesecake

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Make a decadent cheesecake that tastes like a cinnamon roll!

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Ingredients

• Crust Ingredients
• 2 c. crushed graham crackers
• 8 tbsp melted butter
• 3 tbsp brown sugar
• ½ tsp. cinnamon
• Swirl Ingredients
• ½ c. butter (melted)
• 2/3 c. light brown sugar
• 2-1/2 tbsp. cinnamon
• Filling Ingredients
• 24 oz. cream cheese (softened)
• 2/3 c. granulated sugar
• ½ c. sour cream
• 1 tsp. vanilla extract
• 2 eggs (room temperature)

Instructions

1. Combine graham cracker crumbs, butter, cinnamon and brown sugar until the consistency of wet sand.
2. Lightly spray bottom and sides of 8-inch springform pan with a non-stick cooking spray.
3. Place graham cracker mixture in bottom of pan and spread evenly. Press mixture into bottom and approx. 1/2 in. up sides of pan.
4. Chill in freezer while preparing filling.
5. In a medium bowl, mix together the butter, brown sugar and cinnamon until light and fluffy.  Set aside while making the filling.
6. In large mixing bowl, on low speed, beat cream cheese and sugar until smooth and totally combined. Scrape bowl throughout mixing to ensure all ingredients are incorporated.
7. Add sour cream and vanilla and mix.
8. Add eggs, one at a time, mixing after each just until combined.
9. Pour one half of the filling into prepared crust.
10. Spoon dollops of the cinnamon swirl mixture onto the filling. Swirl lightly with a skewer or butter knife.
11. Pour remainder of the filling into the pan.
12. Repeat with the cinnamon swirl.
13. Put 1-1/2 cups of water into the bottom of the instant pot.
14. Cover the cheesecake pan with foil, sealing the edges.
15. Place the pan on trivet and lower into the Instant Pot.
16. Seal and set the Instant Pot to high pressure and cook for 45 minutes.
17. Allow the pressure to release naturally. Remove carefully and allow to cool before slicing.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other Instant Pot Cheesecake Recipes To Try

• Banana Split Cheesecake in the Instant Pot
• Instant Pot Berry Cheesecake
• Instant Pot Hot Chocolate Cheesecake
• Instant Pot Tiramisu Cheesecake

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the post below.

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The post Cinnamon swirl cheesecake appeared first on mom makes dinner.

My kids and I love a good hot chocolate! Especially in the winter time. We love to make a cup together and laugh in the kitchen. I know making hot chocolates with them will be a memory I cherish forever.

What is In Hot Chocolate Cheesecake?

Cheesecake is a cross between a mousse dessert and a pie. Instant pot hot chocolate cheesecake is a cheesecake made in the instant pot. It may sound intimidating but it’s much easier than it sounds. And you end up with a decadent cheesecake topped with marshmallow

Hot Chocolate cheesecake Ingredients

Most of these ingredients are fairly common and you may already have them in your kitchen. In case you need a little help, here’s what you need.

• Crushed chocolate cookie crumbs- Some stores carry crushed cookies for pies and are found in the pie and baking aisle. If your local store doesn’t  carry the pre-crushed cookie, just crush chocolate Teddy Grahams or Oreos.
• Vanilla extract- This can be found in the baking aisle or you can make your own.
• Semisweet chocolate chips- These are dark chocolate chips used for baking. These will also be found in the baking aisle.
• Espresso powder- Espresso powder is finely ground dark roast coffee beans and will be found in the coffee aisle, most likely by the instant coffee. You can also use instant coffee in a pinch.
• Marshmallow fluff- Marshmallow fluff has a similar taste to melted marshmallows but it’s whipped. This will be found in the baking aisle.
• Clear vanilla extract- This vanilla extract is a synthetic version of vanilla extract. You will find this next to the regular vanilla in the baking aisle.
• Egg whites- You can either carefully separate the yolk from the egg whites or you can buy egg whites in a carton in the fridge section of the grocery store. Most stores keep them near the milk and creamers. 
• Marshmallow cream- Marshmallow creme is also similar to melted marshmallows but it’s more like a confectionery spread. Once again, it’s found in the baking aisle.

How to Make Chocolate Cheesecake in the Instant Pot 

Step 1 – Make the Crust

Lightly spray the sides and bottom of an 8-inch spring form pan with a non-stick baking spray.

Combine cookie crumbs, granulated sugar and butter until it resembles the consistency of wet sand. Press mixture into the bottom and about ¾ inches up the sides of the pan.

Place the crust in the freezer while preparing the filling.

Step 2 – Make the chocolate filling

On medium speed in an electric mixer, combine cream cheese, milk and sugar until light and fluffy.

Add in eggs, one at a time, mixing until combined after each.

Add in vanilla extract and flour and combine.

Place the espresso powder and chocolate chips into a microwave-safe bowl or measuring cup and melt. Cool to room temperature. Pour into the filling mixture and combine on low speed until well-blended. Pour into your prepared pan.

Step 3 – Make the Marshmallow Swirl Filling

In an electric mixer, combine cream cheese and sugar until fluffy.

Mix in marshmallow fluff. Add in reserved 1 tbsp. milk and vanilla. Add in egg and mix just until combined. Mix in flour.

Spoon marshmallow filling in dollops over top of chocolate filling and swirl with a butter knife.

Step 4 – Cook in the Instant Pot

Cover cheesecake with foil, sealing edges.

Pour 1½ cups water into the bottom of the Instant Pot. Place cheesecake on the trivet and lower into the Instant Pot. Seal and set to 55 min. at high pressure. After time is up, allow it to remain in the Instant Pot for 10 minutes, then release manually and remove to a wire rack to cool completely. 

After it’s cooled, remove from the pan and place on a serving plate if using a baker’s torch to toast meringue or on an oven-proof plate or pan if toasting in the oven.

Step 5 – Marshmallow topping

Whip egg whites and salt until soft peaks form.

Add the marshmallow cream and continue beating on high speed until stiff peaks form.

Spread over cheesecake and brown with a baker’s torch or under the oven broiler.

Chill completely in the refrigerator before serving. A knife dipped in hot water and dried will help you be able to slice it better.

What to Have with Hot Chocolate Cheesecake

Aside from your classic tall glass of cold milk, here are some yummy drink recipes that will pair nicely with hot chocolate cheesecake.

• Vanilla whipped coffee
• Double chocolate chip frappuccino
• Iced vanilla latte
• White chocolate vanilla latte

How to Store Leftovers 

To store your leftover hot chocolate cheesecake, you want to cut into individual proportioned slices and wrap with saran wrap each separately. If your pie pan has a lid, you can keep the hot chocolate cheesecake intact and place the lid on tight and place it in the fridge. It will keep fresh in the fridge for about 3 to 5 days.

Can I Freeze it? 

Yes you can! Just like storing in the fridge, you will want to cut into individual proportioned slices and wrap with saran wrap separately. These will last in your freezer for up to 3 months.

Other Hot Chocolate Recipes to Try

Here are some other delicious hot chocolate recipes you won’t be sorry you tried!

• Hot chocolate cake with marshmallow frosting
• Zebra hot chocolate
• White hot chocolate 
• Pumpkin white hot chocolate

Instant Pot Hot Chocolate Cheesecake

Yield: 1 cheesecake, 10-12 slices

Prep Time: 25 minutes

Cook Time: 55 minutes

Additional Time: 10 minutes

Total Time: 1 hour 30 minutes

How to make an ooey, gooey hot chocolate cheesecake in your Instant Pot!

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Ingredients

• Crust
• 1½ c crushed chocolate cookie crumbs (Sometimes you can find them already crushed in the pie section of your store. If not, crush up chocolate teddy grahams or oreos.
• 3 tbsp brown sugar
• 4 tbsp butter (melted)
• Chocolate Filling
• 16 oz cream cheese (room temperature)
• ⅔ c granulated sugar
• ⅓ c milk (reserve 1 tbsp for marshmallow swirl filling)
• ⅔ tsp vanilla extract
• 3 lg eggs (room temperature)
• 1½ tbsp all purpose flour
• 1⅓ c semi sweet chocolate chips
• ¼ tsp espresso powder
• Marshmallow Swirl Filling
• 8 oz cream cheese (room temperature)
• ⅓ c granulated sugar
• ½ c marshmallow fluff
• 1 tbsp milk (reserved from chocolate filling ingredients)
• 1 tsp clear vanilla extract
• 1 lg egg (room temperature)
• 1 tbsp all purpose flour
• Topping
• 3 lg egg whites
• ⅛ tsp salt
• 1 c marshmallow cream.

Instructions

Crust

Lightly spray the sides and bottom of an 8-inch springform pan with a non-stick baking spray.

Combine cookie crumbs, granulated sugar and butter until it resembles the consistency of wet sand. Press mixture into the bottom and about ¾ inches up the sides of the pan.

Place crust in the freezer while preparing the filling.

Chocolate Filling

On medium speed in an electric mixer, combine cream cheese, milk and sugar until light and fluffy.

Add in eggs, one at a time, mixing until combined after each.

Add in vanilla extract and flour and combine.

Place the espresso powder and chocolate chips into a microwave-safe bowl or measuring cup and melt. Cool to room temperature. Pour into the filling mixture and combine on low speed until well-blended. Pour into your prepared pan.

Marshmallow Swirl Filling

In an electric mixer, combine cream cheese and sugar until fluffy.

Mix in marshmallow fluff.

Add in reserved 1 tbsp. milk and vanilla.

Add in egg and mix just until combined.

Mix in flour.

Spoon marshmallow filling in dollops over top of chocolate filling and swirl with a butter knife.

Cooking

Cover cheesecake with foil, sealing edges.

Pour 1½ cups water into the bottom of the Instant Pot. Place cheesecake on the trivet and lower into the Instant Pot. Seal and set to 55 min. at high pressure. After time is up, allow to remain in the Instant Pot for 10 minutes, then release manually and remove to a wire rack to cool completely. After cooled, remove from pan and place on a serving plate if using a baker's torch to toast meringue or on an oven-proof plate or pan if toasting in oven.

Topping

Whip egg whites and salt until soft peaks form.

Add the marshmallow cream and continue beating on high speed until stiff peaks form.

Spread over cheesecake and brown with a baker's torch or under oven broiler.

Chill completely in refrigerator before serving. A knife dipped in hot water and dried will help you be able to slice it better.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 35gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 130mgSodium: 367mgCarbohydrates: 62gFiber: 2gSugar: 48gProtein: 9g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other Instant Pot Cheesecake Recipes

Looking for other instant pot cheesecakes? Try these!

• Instant pot berry cheesecake
• Brownie bottom peanut butter cheesecake
• Tiramisu cheesecake
• Mint chocolate cheesecake
• Instant Pot red velvet cheesecake
• Instant Pot pumpkin cheesecake

The post Instant Pot Hot Chocolate Cheesecake appeared first on mom makes dinner.

This is a two part recipe really – the cookie cups and the cheesecake filling.  Both are easy to make and they combination is incredible!  [The salted caramel helps too.]  To make these I used:

For the cookie:

• 2 1/2 cup flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup of butter
• 1 1/2 cup sugar
• 1 egg
• 1 tsp vanilla

For the cheesecake filling:

• 1 package cream cheese
• 1 cup sugar
• 1 egg
• 1 tsp vanilla

I’m a big fan of the salty and sweet combo; it actually reminds me of my grandma.  When we would have dinner at her house she would always serve dessert and then say “Now I need something salty!”  And we would go back and forth between the cake or cookies she made and a pretzel or two.  It’s one of my favorite memories and I think of her every time I make a salty and sweet treat. 

I’m pretty sure she would approve of these salted caramel cheesecake cups too.  They are the right amount of salty/sweet goodness.  The cookie cup was chewy and the cheesecake filling was gooey and it was all topped with creamy and salty caramel.  [I mean seriously, doesn’t that sound ahhh-mazing?]  These little guys were flying out of my kitchen.  [And by flying I mean into my belly.]

Here.  I made [and taste tested] one for you.  It was delicious. 

Salted Caramel Cookie Cups

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Ingredients

For the cookie

• 2 1/2 cup flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup of butter
• 1 1/2 cup sugar
• 1 egg
• 1 tsp vanilla

For the cheesecake filling

• 1 package cream cheese (thawed)
• 1 cup sugar
• 1 egg
• 1 tsp vanilla

Instructions

For the cookie

1. Cream the butter and the sugar in a bowl.
2. Mix the flour, baking soda and baking powder together in a separate bowl.
3. Add the flour mix to the sugar mix, plus the egg and vanilla.
4. Mix until combined.
5. Press the dough into a small muffin tin and bake for 5-ish minutes at 350. (Just enough to have them take on a cookie cup shape.)
6. Set aside.

For the filling

1. Beat the cream cheese and sugar together in a bowl.
2. Add the egg and vanilla.
3. Mix until creamy and smooth.
4. Add the cheesecake mix to the cookie cups.
5. Bake for an additional 20 minutes, or until the cheesecake has set.
6. Cool on a wire rack.
7. Drizzle with caramel sauce and sea salt.
8. Enjoy!

Nutrition Information:

Amount Per Serving: Calories: 5646Cholesterol: 1110mgSodium: 2168mgCarbohydrates: 751gFiber: 8gSugar: 509gProtein: 60g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

• Hot Chocolate Cake [with marshmallow frosting!]
• Reese’s Brownies
• Pumpkin Chocolate Poke Cake

The post Salted Caramel Cheesecake Cups appeared first on mom makes dinner.