Pecan Pie Cheese Ball Recipe
This decadent Pecan Pie Cheese Ball is the perfect blend of creamy, sweet, and nutty flavors with a gooey caramel center. Ideal for holiday spreads or party platters, it’s a fun twist on classic pecan pie—served with crunchy dippers and ready to impress.
Equipment
- Stand mixer with paddle attachment
- Medium mixing bowl
- Small mixing bowl
- Spatula or mixing spoon
- Plastic wrap
- Measuring cups and spoons
- Knife (for dippers, if needed)
- Serving platter
Ingredients
- 1 tbsp finely chopped toasted pecans
- apple slices, graham crackers, and pretzel chips for dipping
- 2 packages of caramel dip singles
- ¼ tsp kosher salt
- 2 tsp fresh lemon juice
- ½ cup unsalted butter, at room temperature
- 2 packages of cream cheese, at room temperature
- 2 tbsp light brown sugar
- ½ cup powdered sugar
- 1 package instant vanilla pudding mix
- ⅔ cup finely chopped pecans, divided
- ½ tsp ground cinnamon
Instructions
- Stir together the caramel dip and 1 tablespoon of chopped pecans in a small bowl; refrigerate until needed.
- In the bowl of a stand mixer fitted with a paddle, beat the cream cheese and butter on high speed until smooth, about 1 minute, scraping down sides as needed.
- Add powdered sugar and brown sugar; mix on low just until combined, then increase speed to medium-high and beat until smooth, about 30 seconds.
- Add dry pudding mix, lemon juice, salt, cinnamon, and 1/3 cup of chopped pecans; mix just until combined, about 10 seconds.
- Line a medium bowl with plastic wrap, letting it overhang by about 2 inches, and press the cream cheese mixture into it, packing it firmly.
- Use your hands or a spoon to make a 3-inch wide and 2-inch deep well in the center, then refrigerate uncovered for 45 minutes or until just firm.
- Spoon the chilled caramel mixture into the well, then use the plastic wrap to help fold and seal the cheese over the caramel, forming a smooth ball.
- Transfer the sealed cheese ball onto a fresh piece of plastic wrap and wrap it tightly, shaping it into a 5-inch ball; place in a medium bowl and refrigerate for 2 to 12 hours until fully firm.
- Place the remaining 1/3 cup chopped pecans on a plate, unwrap the cheese ball, and roll it gently in the nuts until fully coated.
- Transfer to a serving platter, drizzle with extra caramel dip if desired, and serve with apple slices, graham crackers, pretzel chips, or your favorite dippers.
Notes
- Toast your pecans lightly in a skillet or oven before chopping to boost their flavor and crunch.
- Use full-fat cream cheese for best texture and stability—reduced-fat versions may turn out too soft.