Description
This Dill Pickle Cheesecake offers a surprising twist on a classic dessert, blending creamy cheesecake with the tangy crunch of dill pickles for a savory treat that will intrigue your palate. Perfect for adventurous eaters, this unique dessert is sure to be a conversation starter at any gathering.
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground black pepper (optional)
- 16 oz cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup dill pickles, finely chopped
- ¼ cup pickle juice
- 1 tablespoon fresh dill, chopped (optional)
- 1 cup whipped cream
- ½ cup dill pickles, sliced (for garnish)
- Fresh dill sprigs (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the crushed graham crackers, melted butter, granulated sugar, and ground black pepper (if using). Mix until the crumbs are well coated and resemble wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, packing it tightly to create a solid base.
- Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the sour cream and granulated sugar, mixing until well combined and smooth.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- Stir in the vanilla extract, finely chopped dill pickles, and pickle juice. Optionally, add fresh dill for extra flavor. Mix until evenly distributed.
- Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- To prevent cracks, create a water bath by wrapping the outside of the springform pan with aluminum foil. Place it in a larger baking dish and fill with hot water until it reaches halfway up the sides of the pan.
- Bake the cheesecake for 50-60 minutes. The edges should be set, but the center will have a slight jiggle.
- Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about an hour.
- After an hour, remove the cheesecake from the oven and the water bath. Allow it to cool to room temperature before transferring to the refrigerator. Chill for at least 4 hours, preferably overnight.
- Once chilled, prepare the topping by whipping the cream until soft peaks form. Add sugar if desired.
- Spread the whipped cream evenly over the top of the cheesecake. Use a piping bag for a decorative touch if desired.
- Garnish with sliced dill pickles and fresh dill sprigs.
Notes
- For a spicier kick, consider adding the optional black pepper to the crust.
- This cheesecake is best served chilled and can be made a day in advance for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes