99 Restaurant Pub Cheese Recipe: Crispy Top Pull-Apart Magic With Smoky Cheddar

This 99 Restaurant pub cheese recipe delivers that signature crispy-top, pull-apart magic with smoky cheddar that’s impossible to resist. 🔥 The secret lies in layering sharp cheddar with a crispy breadcrumb crust, then finishing under the broiler for that golden, bubbly perfection.

I’ve recreated the dish’s addictive texture and flavor—creamy cheese with a satisfying crunch—so you can bring restaurant-quality appetizers to your table without the wait.

What sets this recipe apart is the technique: baking the cheese until it’s just soft enough to pull apart, then broiling for a crispy, caramelized top that’s impossible to stop eating. The smoky cheddar adds depth, while optional toppings like bacon or scallions elevate it to next-level comfort food.

It’s the kind of dish that disappears faster than you can say “second helping.”

The result is a gooey, stretchy cheese center with a crispy, golden crust that holds together just enough to pull into perfect bites. Every forkful delivers that perfect balance of creamy and crunchy, with a smoky cheddar flavor that’s undeniably satisfying.

It’s the ultimate appetizer for game day, parties, or whenever you crave something indulgent but easy to share.

Ready in just 20 minutes, this recipe is foolproof and customizable—add bacon, jalapeños, or even a drizzle of honey for extra flair. The best part? It’s designed to impress without requiring fancy skills or ingredients. Let’s get started on recreating that iconic pub cheese experience at home.

Ingredients for 99 restaurant pub cheese

These bold ingredients create that iconic crispy-top, smoky cheddar magic you crave from 99 Restaurant.

The sharp smoked cheddar is non-negotiable—look for block form at specialty cheese shops or the deli counter for that authentic 99 flavor. Trader Joe's carries a great pre-shaved version if you're short on time, but grating your own gives the best texture. For the breadcrumbs, Panko is a must—it stays crispy while regular breadcrumbs get soggy. I like toasting mine in a dry pan for 30 seconds before mixing with melted butter, garlic powder, and parsley flakes to boost flavor. Pro tip: Costco sells bulk Panko at a fraction of the price if you're making this often.

No smoked cheddar? Sharp cheddar plus 1 tsp smoked paprika gets you close. Running out of Panko? Crushed cornflakes or cracker crumbs work in a pinch—just add an extra tbsp of melted butter to compensate. The bacon and scallions are totally optional but elevate it to next-level pub food. For the honey drizzle, local raw honey adds a floral note that pairs perfectly with the smoky cheese. If you're feeling adventurous, swap half the cheddar for pepper jack for a spicy kick. The key is keeping everything crispy—don't skip the broiler step!

This cheese stays perfectly pull-apart for 20 minutes straight from the oven, but reheats beautifully. Store leftovers covered at room temp for up to 2 hours or refrigerate for 3 days. For parties, assemble it in a disposable foil pan—easy to serve straight from the oven. The crispy top softens slightly when reheated, so broil for 2-3 minutes before serving to restore that golden crunch. Leftovers? Freeze in portions for quick appetizers later—just broil straight from frozen for 5 minutes with a splash of water on top.

Step-by-step instructions for crispy pub cheese with smoky cheddar

Here's how to create that legendary crispy top and pull-apart magic—just like 99 Restaurant's signature pub cheese.

Preheat your oven to 375°F and line a rimmed baking sheet with parchment paper. Cut the 1.5 lb sharp smoked cheddar cheese into ½-inch thick slices—about 8-10 pieces total. Arrange them in a single layer on the prepared sheet, leaving ½-inch gaps between each slice for even browning.

Here's the thing—this cheese needs to melt just enough to soften but stay firm enough to hold its shape when pulled. If you skip the gaps, the slices will steam instead of crisp, and you'll lose that perfect texture. Trust me, the gaps make all the difference.

In a medium bowl, whisk together the 0.5 cup all-purpose flour, 1 cup panko breadcrumbs, 1 tbsp garlic powder, 1 tbsp dried parsley flakes, 0.5 tsp salt, and 0.5 tsp black pepper. This mix is your secret weapon for that addictive crunchy top. I like to use extra-crispy panko because it delivers that satisfying snap when you pull.

Spread the breadcrumb mixture evenly over the cheese slices, pressing down gently to adhere. Don't skip this pressing step—it ensures the crust sticks and crisps uniformly. You'll know it's ready when the mixture covers every surface without gaps.

Transfer the baking sheet to the preheated oven and bake for 15-18 minutes until the cheese is fully melted and the breadcrumb topping is deep golden brown. Watch closely after 12 minutes—that's when the magic happens. The edges should start to crisp while the centers remain soft and stretchy.

If you see any areas browning too quickly, rotate the pan halfway through. The reason we wait until the edges crisp is that cold spots in the oven can create uneven browning. You want that perfect balance of crispy exterior and gooey interior throughout every piece.

Remove the cheese from the oven and immediately drizzle with the 0.25 cup melted butter and 1 tbsp honey. The butter adds richness while the honey gives a subtle sweetness that balances the smoky cheddar. Sprinkle with the 0.25 cup bacon crumbles and thinly sliced 3 scallions for that restaurant-quality presentation.

Let it rest for 2-3 minutes before serving—this allows the flavors to meld and the cheese to set slightly. The pull-apart texture should be irresistible, with each bite delivering crispy breadcrumbs, creamy cheese, and smoky depth. Serve immediately while it's hot and gooey!

Dietary considerations for this 99 restaurant pub cheese

Gluten-Free Adaptation

For a gluten-free version, swap the all-purpose flour and panko for a 1:1 gluten-free flour blend (like Bob's Red Mill) and certified gluten-free panko (check brands like Simple Mills or Schär).

Toast the gluten-free panko in a dry skillet for 1-2 minutes to enhance crispiness. The texture stays crispy but slightly lighter than traditional breadcrumbs. 🌾

Dairy-Free Options

To make this dairy-free, replace the sharp cheddar with smoked Gouda-style vegan cheese (like Violife Smoked Gouda). For the breadcrumb topping, use olive oil instead of butter—drizzle 2 tbsp over the baked cheese before adding toppings. The flavor stays rich and smoky, just without lactose. 🧀

Lower-Carb Version

Cut carbs by omitting the breadcrumb topping entirely and using crushed pork rinds instead (about 1 cup). These add crunch without gluten or grains. For extra flavor, mix in 1 tsp smoked paprika and 1 tsp garlic powder with the rinds.

The result is crispy, cheesy, and perfectly keto-friendly. 🥓

Vegan-Friendly Swaps

For a fully vegan adaptation, use smoky cashew cheese (blend 1 cup soaked cashews, 2 tbsp nutritional yeast, 1 tbsp apple cider vinegar, and ½ tsp smoked paprika).

Bake the cashew mixture in a greased pan at 375°F for 10 minutes before adding toppings. Top with vegan bacon bits (like Lightlife) and scallions for that pub-style appeal. 🌱

Allergen-Friendly Notes

Watch for cross-contamination if allergies are a concern. Use separate utensils and pans for dairy-free/vegan versions. For nut-free kitchens, replace cashew cheese with a tofu-based cheese (like Daiya Smoked Gouda). Always check labels on substitutes—some contain hidden gluten or dairy. Safety first! 💡

Frequently asked questions