Salted Caramel Cheesecake Cookies in Your Pressure Cooker
These salted caramel cheesecake cookies feature a graham cracker base, creamy cheesecake frosting, and a decadent caramel drizzle—bringing all the flavors of cheesecake into one soft, rich cookie.
Equipment
- 1 Mixing bowl medium size
Ingredients
Cookie & Frosting Ingredients
- ½ cup salted butter browned and cooled
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup all-purpose flour
- 7 sheets graham crackers crushed (about 1 cup)
- 4 ounces cream cheese room temperature
- 3 tablespoons salted butter
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 pinch salt
- 1½ cups powdered sugar
- caramel sauce for topping
- flaked salt for topping
Instructions
Baking Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk browned butter and brown sugar until creamy, then mix in egg and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Gradually stir dry ingredients into wet, mixing until just combined.
- Fold in crushed graham crackers evenly throughout the dough.
- Scoop dough onto parchment-lined sheets and slightly flatten each ball.
- Bake for 10-12 minutes until edges are golden and centers just set. Cool on sheet for 5 minutes.
- While baking, mix cream cheese and butter until smooth, then add vanilla, salt, and powdered sugar to make frosting.
- Top cooled cookies with frosting, caramel sauce, and a sprinkle of flaked salt.
- Serve cookies fresh or store in airtight container for later enjoyment.
Notes
Store cookies in an airtight container for 2–3 days, refrigerate or freeze for longer storage. Frost right before serving for best texture.