This sweet southern-inspired cheese ball channels all the best flavors of a classic pecan pie—from the crunchy pecan coating to the gooey, caramel center. The cream cheese base is enriched with a vanilla pudding mix to create a smooth, almost cookie dough-like texture, perfect for scooping apple slices, graham crackers or pretzel chips. This sweet and decadent version of a traditionally savory appetizer is sure to impress all the guests at your holiday table.
“The cheese ball alone is delicious, but who doesn’t love a caramel center!”said Amanda Holstein, recipe cross-tester.
Ingredients
2 packs of simple caramel dips (like Marzetti), and more to drizzle on
1 tablespoon finely chopped toasted pecans
2 packages (8 ounces) cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1/2 cup powdered sugar
2 tablespoons light brown sugar
1 package (3.2 ounces) instant vanilla pudding mix
2 teaspoons of fresh lemon juice
1/2 teaspoon ground cinnamon
2/3 cup finely chopped pecans, divided
1/4 teaspoon kosher salt
apple slices, graham crackers and pretzel chips for dipping
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Itinerary
Gather all the ingredients.
Combine the caramel dip and 1 tablespoon of pecans in a small bowl; store in the refrigerator until ready to use.
Beat the cream cheese and butter with a stand mixer fitted with a paddle attachment at high speed until smooth, about 1 minute, stopping to scrape down the sides of the bowl as needed. Add the powdered sugar and brown sugar; beat over low heat until just combined, about 5 seconds; increase the speed to medium-high and beat until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the pudding mix, lemon juice, salt, cinnamon and 1/3 cup pecans; mix until everything is combined, about 10 seconds.
Line the inside of a medium bowl with plastic wrap, leaving about 2 inches of overhang around the bowl. Place the cream cheese mixture in the prepared bowl, pressing down until the cream cheese mixture is fermentedly packed; make a well in the center, about 3 inches wide and 2 inches deep. Refrigerate, uncovered, until just firm, about 45 minutes.
Pour the caramel mixture into the well of the chilled cream cheese mixture. Use the edges of the plastic wrap to help spread the cheese evenly over the caramel mixture for the child, pressing the edges together to create a sealed ball with a caramel center. Unpack and smooth the outside of the cheese with clean fingers or the back of a spoon until smooth and without cracks.
Place the remaining 1/3 cup of pecans on a small plate. Unwrap the cheese ball and roll in the pecans to coat well. Transfer to a serving dish and drizzle with extra caramel dip.