Gooey Pecan Pie Cheese Ball

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

Filling

• In a large non-stick pan, combine butter, brown sugar, corn syrup and eggs. Cook on the stove top stirring constantly over medium-low heat until thickened and the mixture begins to bubble. Reduce heat slightly and let cook while stirring one minute more. Remove from heat, stir in pecans and cool slightly (about 5 minutes).
• 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.