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Savory Dill Pickle Cheesecake

Tangy Pickle Cheesecake

This Tangy Pickle Cheesecake is the ultimate savory showstopper! Creamy, tangy, and loaded with chopped dill pickles, this cheesecake brings together the rich texture of traditional cheesecake with a zesty pickle punch. Perfect for parties, potlucks, or anyone who loves an adventurous bite!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 2
Course: Appetizer
Cuisine: American
Calories: 290

Ingredients
  

  • Crust
  • 1 ½ cups crushed buttery crackers like Ritz or Town House
  • 5 tbsp melted butter
  • 1 tsp dried dill
  • Cheesecake Filling
  • 16 oz cream cheese softened
  • ½ cup sour cream
  • 2 large eggs
  • ½ cup finely chopped dill pickles
  • 2 tbsp pickle juice
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • ½ cup shredded cheddar or Monterey Jack cheese
  • Topping optional
  • Chopped dill pickles
  • Fresh dill sprigs

Method
 

  1. Preheat Oven:
  2. Set your oven to 325°F (165°C). Grease a 9-inch springform pan or line with parchment paper.
  3. Make the Crust:
  4. In a bowl, mix crushed crackers, melted butter, and dill. Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool slightly.
  5. Prepare the Filling:
  6. In a large bowl, beat the cream cheese until smooth. Add sour cream, eggs, pickle juice, and seasonings. Fold in the chopped pickles and cheese.
  7. Bake the Cheesecake:
  8. Pour the mixture over the crust. Bake for 35–40 minutes or until the center is just set.
  9. Cool and Chill:
  10. Allow to cool completely, then refrigerate for at least 2 hours before serving.
  11. Garnish:
  12. Top with extra chopped pickles and fresh dill before slicing.

Notes

  • For a stronger pickle flavor, add a few tablespoons of pickle brine to the filling.
  • Serve with crackers, pita chips, or fresh veggies for dipping.
  • Can be made a day ahead flavors intensify after chilling overnight.