Crumbl New York Cheesecake Cookies and More: Pressure Cooker Delights
These Crumbl New York Cheesecake Cookies feature a chewy graham cracker cookie topped with a fluffy no-bake cheesecake dollop. A pressure cooker assist makes prep easier and faster for the perfect dessert indulgence.
Equipment
- 1 Mixing bowl Large
- 1 Hand mixer With beaters and whisk attachment
- 1 Food processor or zip bag & rolling pin For crushing graham crackers
Ingredients
Main ingredients
- 5 ounces Cream cheese full fat, softened
- ¼ cup Granulated sugar
- 2 teaspoons Sour cream
- ½ teaspoon Lemon juice
- ½ teaspoon Vanilla extract plus extra for the dough
- 1 pinch Salt optional
- ¼ cup Heavy whipping cream well chilled
- 9 sheets Graham crackers plus 1 ½ sheets crushed for rolling
- 14 tablespoons Unsalted butter softened to room temp
- ¾ cup Light brown sugar packed
- ½ cup Granulated sugar
- 1 Egg large, room temp
- 2 cups All-purpose flour
- 1 tablespoon Cornstarch
- 1 ½ teaspoons Baking powder
- ¼ teaspoon Salt
- ¾ sheet Graham cracker for topping
- ½ teaspoon Sugar for topping
- ½ tablespoon Unsalted butter melted, for topping
- 1 ½ sheets Graham crackers for rolling cookie dough before baking
- 1 ½ teaspoons Vanilla extract for cookie dough
Instructions
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Crush 9 sheets of graham crackers in food processor or zip bag. Reserve 1 ½ sheets crushed separately for rolling.
- Cream butter with granulated and brown sugars until light and fluffy.
- Add egg and vanilla extract; beat until combined.
- Add cream cheese, sour cream, lemon juice, ingredient salt, and extra vanilla extract. Mix until silky.
- Fold in the graham cracker crumbs, flour, cornstarch, baking powder, and salt. Mix gently to form dough.
- Roll dough into balls and coat with crushed graham crackers. Place on sheet and flatten slightly.
- Bake for 14–16 minutes until edges are set and tops are slightly crackled.
- Cool cookies on the baking sheet for 5 minutes before moving to wire rack.
- Beat chilled whipping cream until stiff peaks form. Fold into cheesecake mixture and chill for 2 hours.
- Pipe chilled cheesecake filling over cooled cookies. Sprinkle graham topping (graham, sugar, butter) on top.
Notes
For best texture and tang, use full-fat cream cheese and do not overbake the cookies. Store separately before frosting for crisp cookies.