Savory Pickle Cheesecake Recipe: A Tangy, Creamy Appetizer with Pretzel Crust
This unconventional Pickle Cheesecake is a show-stopping savory twist on the classic dessert, blending creamy cheeses, briny pickles, and a crunchy pretzel crust into one irresistible appetizer. Perfect for charcuterie boards, holiday spreads, or adventurous potlucks, this cheesecake delivers a bold, tangy flavor profile with hints of garlic, dill, and a spicy kick from red pepper flakes. Despite its quirky name, it’s a crowd-pleaser that pairs wonderfully with toasted bread or crackers.
Prep Time:
25 minutes
Cook Time:
55 minutes
Calories:
~280 kcal per slice
ingredients
For the Pretzel Crust:
1½ cups crushed pretzels
5 tbsp unsalted butter, melted
For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
1 (10 oz) log goat cheese
¾ cup sour cream
1 tbsp pickle juice
3 large eggs
½ cup freshly grated Parmesan
2 cups finely chopped dill pickles, divided
3 garlic cloves, minced
2 tbsp chopped fresh dill, plus extra for garnish
2 tsp kosher salt
1 tsp red pepper flakes
½ tsp onion powder
Freshly ground black pepper
For Serving:
Toasted baguette or crackers
Directions
1. Prepare the Crust
Preheat oven to 325°F (165°C).
Mix crushed pretzels and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Set aside.
2. Make the Filling
In a large bowl, beat cream cheese, goat cheese, sour cream, and pickle juice until smooth.
Add eggs one at a time, mixing well after each.
Fold in Parmesan, ½ cup chopped pickles, garlic, dill, salt, red pepper flakes, and onion powder. Season with black pepper.
3. Layer and Bake
Spread half the filling over the crust. Top with 1 cup chopped pickles, then the remaining filling.
Bake for 45–55 minutes until set but slightly jiggly in the center. Cool completely, then chill for at least 2 hours.
4. Garnish and Serve
Top with remaining pickles and fresh dill. Serve chilled with toasted bread or crackers.
Frequently Asked Questions
1. Can I use a different crust?
Yes! Try Ritz crackers or saltines for a buttery alternative.
2. Is this a dessert or appetizer?
It’s savory—think cheeseball meets cheesecake. Perfect for appetizer spreads.
3. Can I make it ahead?
Yes! Chill for up to 24 hours before serving.
4. What pickles work best?
Dill pickles are ideal, but bread-and-butter pickles add sweetness .
5. Why is my filling runny?
Overmixing or underbaking can cause this. Ensure eggs are fully incorporated and bake until set.
Tools You'll Need
9-inch springform pan
Hand mixer or stand mixer
Mixing bowls
Spatula
Tips
Use room-temperature cheeses for smoother blending.
Press the crust firmly to prevent crumbling.
Chill thoroughly for clean slices.
Garnish generously for extra flavor and presentation
Allergy Information
Contains: Dairy (cheeses, butter), Gluten (pretzels), Eggs.
Substitutions: Use gluten-free pretzels and dairy-free cream cheese if needed.
Conclusion
Don’t let the name fool you—this Pickle Cheesecake is a savory masterpiece that’s as fun to make as it is to eat. The creamy, tangy filling and salty pretzel crust create a perfect balance, while the spicy, garlicky notes keep every bite exciting.
Give it a try and share your results! Did you add extra heat with jalapeños or swap in a different cheese? Tag your creations—we’d love to see your twist on this bold appetizer. Happy cooking! 🥒🧀
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