Tangy, creamy cheesecake with a surprising twist of pickles, perfect for parties or themed events.

Scale

Crust:

1 1/2 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

2 tablespoons sugar

Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

3 large eggs

1/2 cup sour cream

1 teaspoon vanilla extract

1/4 cup finely chopped pickles (sweet or dill)

Topping:

Pickle slices for garnish

Optional: drizzle of caramel or honey

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1. Preheat oven to 325°F / 160°C.

2. Mix crust ingredients and press into springform pan. Bake 10 min, cool.

3. Beat cream cheese and sugar until smooth, add eggs one at a time.

4. Stir in sour cream, vanilla, and fold in chopped pickles.

5. Pour filling over cooled crust, smooth top.

6. Bake 45-55 min until center is set but slightly jiggly.

7. Turn off oven and leave cheesecake inside 10 min, then cool.

8. Refrigerate at least 4 hours or overnight.

9. Garnish with pickle slices and optional caramel or honey drizzle.

10. Slice and serve chilled.

Use sweet pickles for milder flavor or dill for bold tang.

Optional lemon zest enhances the tanginess.

Mini cheesecakes can be made in muffin tins.

Full-fat cream cheese gives extra creaminess.

Store in airtight container in refrigerator up to 5 days.