Description
Pickle Cheesecake may sound unusual, but it’s a delightful surprise for the palate. Originating from a playful experiment in a home kitchen, this recipe has quickly become a favorite at family gatherings and potlucks, celebrated for its bold flavors and whimsical nature. Imagine the reaction of friends and family as they take their first bite, expecting sweet and getting savory—always a memorable moment!
Ingredients
Scale
- 1 1/2 cups crushed pretzels
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 packages (24 ounces total) cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dill pickle juice
- 1/4 cup finely chopped dill pickles
- Sliced pickles for garnish
Instructions
- Prepare the crust: Combine crushed pretzels, 1/4 cup sugar, and melted butter in a medium bowl. Press into the bottom of a greased 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes, then set aside to cool.
- Mix the filling: In a large mixing bowl, beat the cream cheese with 1 cup sugar until smooth. Add sour cream, then eggs one at a time, beating well after each addition. Stir in vanilla extract, pickle juice, and chopped pickles.
- Bake: Pour the filling over the cooled crust and bake for 55-65 minutes, or until the center is almost set. Turn off the oven, and let cool inside with the door slightly open for 1 hour.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Notes
- Ensure all ingredients are at room temperature to prevent lumps in your cheesecake.
- Wrap the bottom of your springform pan in foil to catch any drips if using a water bath.
