Description
Embark on a culinary journey with this savory cheesecake that combines the tang of dill pickle with a creamy cheesecake filling for a unique dessert experience.
Ingredients
Scale
- 1 ½ cups crushed buttery crackers (like Ritz or saltines)
- ¼ cup melted butter
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- 16 oz cream cheese, softened
- ½ cup sour cream
- 2 large eggs
- ¼ cup dill pickle juice
- 1 tablespoon fresh dill, chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ cup finely chopped dill pickles
- Optional Garnish: Sliced pickles, Fresh dill, Drizzle of extra pickle juice
Instructions
- Preheat your oven to 325°F (165°C).
- Prepare the crust by mixing crushed crackers, melted butter, garlic powder, and dried dill. Press into a 9-inch springform pan and bake for 8 minutes. Cool.
- For the filling, beat cream cheese until smooth, gradually add sour cream, eggs, pickle juice, dill, garlic and onion powder, and salt. Fold in chopped pickles.
- Pour filling over the crust, spread evenly. Bake for 40-45 minutes until the center is set but slightly jiggly.
- Cool at room temperature for 1 hour, then refrigerate for at least 3 hours. Garnish as desired before serving.
Notes
- Ensure all ingredients are at room temperature for smooth blending.
- Use high-quality dill pickles for a perfect balance of tang and crunch.
- Refrigerate adequately to allow flavors to develop.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 105 mg
Keywords: pickle cheesecake, savory dessert, unique cheesecake recipe