Pickle Cheesecake

Name: Pickle Cheesecake
Prep time: 10 min
Total time: 3 h 25 min
Yield: 10 - 12
Ingredients: 1 1/2 c. Crushed Pretzels; 5 tbsp. unsalted butter, melted; 2 (8 oz.) packages cream cheese, softened to room temperature; 1 (10 oz.) log goat cheese; 3/4 c. sour cream; 1 tbsp. pickle juice; 3 large eggs; 1/2 c. freshly grated Parmesan; 2 c. finely chopped pickles, divided; 3 garlic cloves, minced; 2 tbsp. finely chopped dill, plus more for garnish; 2 tsp. kosher salt; 1 tsp. red pepper flakes; 1/2 tsp. onion powder; Freshly ground black pepper; Toasted bread, for serving

By Lena AbrahamPublished: Feb 8, 2018

Approved by the Delish Test Kitchen

4 Ratings

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Yields:

10 - 12

Prep Time:

10 mins

Total Time:

3 hrs 25 mins

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Ingredients

For the crust

1 1/2 cups
Crushed Pretzels
5 Tbsp.
unsalted butter, melted

For the filling

2
(8 oz.) packages cream cheese, softened to room temperature
1
(10 oz.) log goat cheese
3/4 cup
sour cream
1 Tbsp.
pickle juice
3
large eggs
1/2 cup
freshly grated Parmesan
2 cups
finely chopped pickles, divided
3
garlic cloves, minced
2 Tbsp.
finely chopped dill, plus more for garnish
2 tsp.
kosher salt
1 tsp.
red pepper flakes
1/2 tsp.
onion powder
Freshly ground black pepper
Toasted bread, for serving

Directions

1. Step 1Preheat oven to 325°. In a medium bowl, combine pretzels with butter and stir to combine. Press into the bottom of a 8” or 9” springform pan and set aside.
2. Step 2In a large bowl, combine cream cheese, goat cheese, sour cream and pickle juice. Using a hand mixer, beat until smooth. Add eggs one at a time and beat until fully incorporated. Add parmesan, 1/2 c chopped pickles, garlic, dill, salt, red pepper flakes and onion powder. Season with black pepper and fold until all ingredients are evenly incorporated.
3. Step 3Add half cheese mixture to pan and smooth into an even layer. Top with an even layer of 1 cup chopped pickles, then top with the rest of the cheese mixture. Smooth top and bake until slightly golden on top and set in the middle, 45 minutes to 1 hour.
4. Step 4Remove from oven and let cool completely. Cover and chill in the refrigerator for at least 2 hours, up to overnight.
5. Step 5When ready to serve, top with remaining pickles and dill for garnish. Serve with crackers or toasted bread.