Salted Caramel Cheesecake Cookies: Pressure Cooker Style
These graham cracker-based cookies are filled with creamy cheesecake, topped with a salted caramel drizzle, and baked for the perfect soft center and crisp edge.
Equipment
- 1 Mixing bowl medium or large
Ingredients
Main ingredients
- ½ cup Salted butter browned and cooled
- ¾ cup Brown sugar
- 1 Egg large
- 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 extract
- 1 pinch Salt
- 1½ cups Powdered sugar
- Caramel sauce for topping
- Flaked salt for topping
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Brown the salted butter in a pan, then let it cool. Whisk with brown sugar until smooth.
- Add egg and vanilla to the bowl. Mix until smooth.
- Mix together flour, baking powder, baking soda, salt, cinnamon, and crushed graham crackers in another bowl.
- Combine dry ingredients with the wet mixture and stir just until combined.
- Scoop tablespoon-sized dough balls onto the baking sheet, leaving space to spread.
- Make a well in each dough ball. Fill with a spoonful of cheesecake filling and drizzle caramel on top.
- Bake for 10–12 minutes, until edges are golden. Cool on sheet for 5 minutes, then move to a wire rack.
- While cookies bake, make the filling: beat cream cheese and butter until smooth, then mix in vanilla, salt, and powdered sugar.
- Top cooled cookies with cheesecake frosting, drizzle caramel sauce, and sprinkle flaked salt.
- Serve fresh or store in an airtight container at room temperature, fridge, or freezer as needed.
Notes
Best enjoyed warm with gooey centers. Use quick release option for pressure cooker cheesecake filling step if desired.