Crumbl Salted Caramel Cheesecake Cookies in Your Pressure Cooker
These Crumbl Salted Caramel Cheesecake Cookies are sweet, soft, and creamy with a graham base, made effortlessly using 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.
Notes
Store cooled cookies in an airtight container for up to 3 days, or refrigerate for one week. Freeze for longer storage.