IE 11 is not supported. For an optimal experience visit our site on another browser.

Pickle Cheesecake

Kelley Jordan-Schuyler
Cook Time:
55 mins
Prep Time:
25 mins
9-inch pie

Chef notes

Upon my first encounter with this 1970s foe on Aug. 23, 2021, I called it the devil quiche. It is a haphazard mosh pit of cheeses, savory spices and, inexplicably, dill pickles. Having the gall to be baked in a lovely pretzel crust, it attempts to put lipstick on a pig and call itself a savory, appetizer cheesecake worthy of your charcuterie spread. It is more worthy of a dumpster so that you might avoid its vinegary brine of poisoned dairy and spicy nightmares. Should you find this enjoyable, I suggest that you immediately note your location and forward it to the relevant authorities.


  • cups (160 grams) very fine pretzel crumbs
  • 1/3 cup (66 grams) granulated sugar
  • 2/3 cup (150 grams) butter, melted
  • 2 (8-ounce/226-gram) packages cream cheese, softened
  • 4 ounces (113 grams) goat cheese, softened
  • 1 cup (250 grams) sour cream
  • 1/4 cup (60 milliliters) dill pickle juice
  • 1 large egg
  • 1/4 cup (25 grams) grated Parmesan cheese
  • 1 tablespoon onion powder
  • 1 teaspoon red pepper akes
  • 1/2 teaspoon salt
  • 1 cup (150 grams) chopped dill pickle, drained


For the crust:


Preheat the oven to 375 F (190 C).


Fine pretzel crumbs are best made in a food processor. In a bowl, combine all the crust ingredients and mix until the mixture reaches a wet sand consistency.


Evenly press the crumb mixture into a 9-inch (23-centimeter) pie pan, ensuring the sides are well covered.


Par-bake for 10 minutes. Remove from the oven and place the pan on a wire rack to cool completely. Lower the oven temperature to 350 F (180 C) as you prepare the pie.

For the cheesecake:


In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with which an electric hand mixer is to be used, beat the cream cheese until smooth and uniform.


Beat in the goat cheese, followed by the sour cream, pickle juice, and egg. Beat very well.


Beat in the Parmesan, onion powder, pepper flakes and salt.


Fold in the chopped pickles.


Turn into the pie crust, and bake for 45 minutes, or until the top of the pie turns a light, golden brown. Serve warm as an appetizer.

Excerpted from "Baking Yesteryear." Reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2023 by B. Dylan Hollis.