Gooey Pecan Pie Cheese Ball

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Gooey Pecan Pie Cheese Ball, and a close up shot of cheese ball

close up of Gooey Pecan Pie Cheese Ball

If you are looking for the ooiest gooiest yummyiest cheese ball out there, this is it…  it’s kind of like Cheesecake meets Pecan Pie!

This is actually very simple to make and tastes completely delicious!  Start by making a gooey homemade Pecan Pie filling on the stove top and wrap it up in a slightly sweetened cream cheese mixture.  Finally, you will roll the whole thing in pecans and voila..  a totally irresistible dessert inspired cheese ball!

This can be served with ‘Nilla Wafer Cookies, graham crackers or..  just spoons!

Gooey Pecan Pie Cheese Ball

Items you’ll need for this recipe:

parchment paper * chopped pecans * graham crackers *

close up of Gooey Pecan Pie Cheese Ball
5 from 3 votes
Review Recipe

Pecan Cheese Ball

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Chill Time 4 hours
Total Time 5 hours 35 minutes
Servings 4 servings
Classic Pecan Pie meets cheese ball in this irresistible appetizer. Everyone will love this ooey-gooey treat served with graham crackers or vanilla wafers!


  • 8 ounces cream cheese softened
  • ¼ cup butter softened
  • ¼ cup powdered sugar

Pecan Filling

  • 1 ½ eggs
  • ½ teaspoon corn starch
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • ½ cup corn syrup
  • 2 tablespoons+ 2 teaspoons butter melted
  • ½ teaspoon vanilla
  • ¾ cup pecans chopped
  • ¼ cup pecans finely chopped

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  • Using a mixer, combine cream cheese, butter, and powdered sugar on medium speed until fluffy. Spread onto a parchment-lined pan and place in the freezer while making the pecan filling.


  • Place eggs in a medium bowl and whisk until well combined, whisk in cornstarch. Add sugar, brown sugar, corn syrup, butter, and vanilla. Mix well.
  • Stir in ¾ cup pecans and pour into a small greased baking dish. Bake filling for 55 minutes, or until filling is set. Cool completely, at least 2 hours.
  • Remove cream cheese mixture from the freezer and spread the pecan mixture overtop ensuring you leave about ½" on the sides. Return to the freezer for 15 minutes.
  • Meanwhile, place the remaining ½ cup pecans in a non-stick frying pan over medium low heat to toast. Stir every couple of minutes until pecans are lightly toasted and fragrant. Set aside to cool.
  • Remove the mixture from the freezer and working quickly to keep it cold, fold each side of the cream cheese/pecan mixture into the middle trying to keep most of the pecan mixture on the inside while gently removing the cream cheese from the parchment paper. Wet your hands and gently roll into a ball. Roll the ball into the toasted pecans and refrigerate at least 2 hours before serving.

Recipe Notes

Store leftovers in the fridge for up to 3 days, let soften at room temperature for 20 minutes before serving. 

Nutrition Information

Calories: 559, Carbohydrates: 30g, Protein: 7g, Fat: 48g, Saturated Fat: 22g, Cholesterol: 141mg, Sodium: 333mg, Potassium: 182mg, Fiber: 2g, Sugar: 27g, Vitamin A: 1263IU, Calcium: 86mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Appetizer
Cuisine American

More Great Pecan Recipes Below

If you love this, you’ll definitely want to check out Pecan Pie Cookies!  This is one of my favorite cookie recipes…

Pecan Pie Cookies with one with a bite out of it

Pecan Pie Cookies from Spend With Pennies

Some of my other favorites:

Pecan Pie Cake from Spend With Pennies

Pecan Pie Baklava from Crazy for Crust

Pecan Pie (without corn syrup) from Spend With Pennies

Salted Caramel Maple Pecan Pie Bars from Averie Cooks

Banana Pecan Crunch Muffins from Spend With Pennies

Pecan Pie Truffles from Shugary Sweets



About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. I couldn’t get the mixture into a ball because the cream cheese layer cracked as I tried to fold it. What do you think I did wrong?

    1. I don’t think you did anything wrong, perhaps the cream cheese was just a little bit too chilled.

  2. I’m getting scrabbled eggs for the filling. I redid it at a lower heat and still have a little bit of scrabbled eggs. What I’m I doing wrong?

    1. I don’t think you’re doing anything wrong Melanie, the temperature just may still be a little too high! Cook it a low temperature and slowly bring the temperature of the eggs up to keep it from scrambling.

  3. As I was making the filling, I noticed it started to turn into scrambled eggs. What happened? I was stirring constantly on medium low heat.

  4. This was absolutely delicious! Every year at work we have the 12 Days of Christmas where we bring in food. This was one of several dishes that I brought in, and everyone loved it. I shared the recipe with at least one person.

      1. All of the above would be delicious Bambi. My personal favorite is definitely apples!