The pot lid rattles and you know dinner is almost ready. That sound
lkinda comforting after a long day. You catch the steam cues escaping and it reminds you just how easy pressure cooking can be.
But tonight, you
not just waiting for any old dinner. Nope, you got a fancy sweet surprise on deck. Crumbl Salted Caramel Cheesecake Cookies, made pressure cooker style. It
a
doughy and creamy all at once, with a little salty-sweet caramel kick.
When that float valve
a
drops and you do a quick release, you
smell that buttery cookie scent filling your kitchen. It
is a pretty neat way to get cheesecake flavors nicely baked in without firing up the oven.
The Truth About Fast Tender Results
- Pressure cookers trap steam under a tight sealing ring for even heat all around your cookies.
- The quick release helps stop cooking right when your timer dings to keep cookies soft and perfect.
- Steam cues give you hints when your pot
is ready to vent or when it
time to slow release.
- Using your pressure cooker means you skip heating up a big oven and can multitask easy in a small city kitchen.
- The float valve
is your safety buddy making sure pressure
is just right before you start baking.
Everything You Need Lined Up
- ½ cup Butter softened, salted or unsalted
- ⅓ cup Imperial Sugar granulated sugar
- ¼ cup Imperial Sugar brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 & ⅓ cup All-Purpose flour
- 1 cup graham crackers finely crushed (about 7 sheets)
- ¼ teaspoon salt, ¼ teaspoon baking soda, ½ teaspoon baking powder
And for that creamy cheesecake frosting part you wanna also grab:
- ⅓ cup graham crackers finely crushed (about 2 sheets)
- 4 oz cream cheese softened
- 4 tablespoon butter softened, salted or unsalted
- 1 cup Imperial Sugar powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup caramel sauce (read notes on store-bought or homemade)
- a pinch of sea salt for topping
How It All Comes Together Step by Step
First thing you wanna do is soften your butter. It makes creaming with sugars so much easier. Then, mix the ½ cup butter with granulated and brown sugar till it
luffy and looks light.
Beat in the egg and vanilla extract next. You gonna get this smooth batter feeling real good.
In another bowl, stir together your flour, the 1 cup crushed graham crackers, salt, baking soda, and baking powder. Make sure those dry ingredients are evenly mixed.
Slowly add dry stuff into your wet mix. Use a wooden spoon or your mixer on low so you dont overwork the dough.
Grab about ¼ cup dough and roll it into balls. Place them on a parchment-lined tray, leaving space so they can spread.
Gently flatten each cookie dough ball a bit with your palm or bottom of a glass. This helps them bake evenly inside the pressure cooker basket or trivet.
Since you a
you a
were using a pressure cooker, set it up with a trivet and water at the bottom. Arrange your cookie balls right on a heatproof plate or parchment on top of the trivet.
Seal the lid with the sealing ring in place. Set to manual high pressure for just 8 minutes. When done, do a quick release and let the float valve drop. Carefully pull out your cookies and let em cool before frosting.
Easy Tweaks That Make Life Simple
- Use pre-crushed graham crackers from a bag to save time on crushing sheets.
- Swap caramel sauce for drizzled dulce de leche or a caramel-flavored syrup if you got that instead.
- If you don a
wa a
don a
t wanna fuss with cream cheese frosting, try a simple vanilla buttercream instead.
- Freeze cookie dough balls ahead and just bake pressure cooker fresh whenever that craving hits.
That First Bite Moment
When you finally sink your teeth in, you
that soft gooey cheesecake mix right under the caramel glaze. It
a
is kinda like a dance between crunchy cookie edges and creamy middle.
The salted caramel drizzle adds a little sparkle of sweet and salt working together. It
a
is not too much, just a hint that keeps you wanting another bite.
Because it
a
is cooked in the pressure cooker, the cookie stays super moist and tender. It
a
is not dry like regular oven cookies can be sometimes.
Each bite melts slowly in your mouth and you find yourself just savoring how the cheesecake and caramel just go so well together.
Your Leftover Strategy Guide
If you manage to have any cookies left, you wanna store em in an airtight container at room temp for up to 3 days. This keeps em soft and fresh.
For longer keeping, pop your cookies in the fridge in a sealed container. They last about a week but can firm up so maybe bring them back to room temp before munching.
Freezing is a good option too. Place cookies between sheets of wax paper and freeze in a zipper bag or airtight box. Thaw in the fridge overnight or on the counter for a few hours before eating.
Your Most Asked Questions Answered
- Can I use salted butter? Yeah totally. Just be mindful of how much salt you add elsewhere in the recipe to balance flavors.
- What
abest way to soften cream cheese?
Leave it out at room temp for 30-60 mins or microwave in 10 second bursts. Dont wanna melt it! - Why quick release over slow release here? Quick release stops the cooking fast so cookies dont overbake and lose their soft texture.
- Can I double this recipe in my pressure cooker? It depends on your cooker size. Usually better to do batch cooking so cookies bake evenly.
- Where should the cookie tray rest inside the cooker? Use a trivet with a water cup below. Cookies gotta stay out of water but get the steam heat.
- Is caramel sauce better homemade or store-bought? Both work fine. Store-bought saves time but homemade can add that extra flavor kick youll notice.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, dont miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Crumbl Salted Caramel Cheesecake Cookies in Your Pressure Cooker
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker With trivet and sealing ring
- 1 Parchment-lined tray
Ingredients
Cookie Dough
- ½ cup Butter softened, salted or unsalted
- ⅓ cup Imperial Sugar granulated sugar
- ¼ cup Imperial Sugar brown sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 ⅓ cup All-Purpose flour
- 1 cup Graham crackers finely crushed, about 7 sheets
- ¼ teaspoon Salt
- ¼ teaspoon Baking soda
- ½ teaspoon Baking powder
- ⅓ cup Graham crackers finely crushed, about 2 sheets for rolling
Cream Cheese Frosting
- 4 oz Cream cheese softened
- 4 tablespoon Butter softened, salted or unsalted
- 1 cup Imperial Sugar powdered sugar
- 1 teaspoon Vanilla extract
- ¼ cup Caramel sauce store-bought or homemade
- Sea salt for topping
Instructions
Instructions
- Soften your butter. Cream it with granulated and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- In another bowl, combine flour, crushed graham crackers, salt, baking soda, and baking powder.
- Slowly mix dry ingredients into wet using a wooden spoon or mixer on low speed.
- Roll ¼ cup portions into balls and flatten slightly on parchment-lined tray.
- Set up pressure cooker with trivet and 1 cup of water. Place cookies on heatproof plate on trivet.
- Seal lid, manual high pressure cook for 8 minutes. Quick release when done and let cookies cool.
- For frosting, whip softened cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract. Mix on high for 2-3 minutes until fluffy.
- Frost each cooled cookie, drizzle with caramel sauce and sprinkle sea salt.
