This dessert cheese ball is a fun twist on the usual!

Sweetened cream cheese mixed with an easy pecan pie filling is rolled in pecans before serving. Add this to your dessert table with apple slices and cookies for dipping.

Pecan Cheese Ball with a piece taken out to show the centre

Favorite Holiday Dessert

We love a good cheeseball and this recipe is no exception!

  • This is a fun dessert mash-up combining our favorite pecan pie with a cheesecake inspired base.
  • This dessert recipe belongs in the holiday collection! Super easy to make and room for variation it can be made ahead of time.
  • From this recipe, make one regular serving or divide the cream cheese mixture into halves and make some minis for individual servings.
  • Bake a shortcut crustless pecan pie as directed in the recipe or use a combination of leftover pecan pie (or even pumpkin pie)!

ingredients to make Pecan Cheese Ball

Ingredients for a Dessert Cheese Ball

The base of this dessert cheese ball is cream cheese, butter, and a bit of powdered sugar for sweetness. Add vanilla, a sprinkle of cinnamon, or even some maple extract.

The ‘pecan pie’ flavor in this recipe comes from a mini crustless pecan pie filling that is baked and cooled. This can be done up to 5 days ahead of time or even longer if you’d like to freeze it. The homemade pecan filling can be replaced with store bought pecan pie, just scrape the filling out of the crust.

VARIATIONS Mix in crushed and drained pineapple, bacon bits, chopped red or green apples, raisins or dried cranberries. Drizzle homemade Easy Caramel Sauce, or top with these elegant little Chocolate Curls.

process of adding ingredients together to make a Pecan Cheese Ball

How to Make a Pecan Cheese Ball

It’s easy to make this ideal holiday offering:

  1. Mix the cream cheese mixture and set in the fridge to chill.
  2. Prepare the filling as directed. Bake and cool per the recipe below.
  3. Once cooled spread the pecan filling over the cream cheese and form into a ball.
  4. Wrap in plastic wrap and chill. Roll the ball into the toasted pecans and refrigerate before serving.

finished Pecan Cheese Ball

Tips for the Perfect Cheese Ball

  • Ensure the cream cheese and butter are room temperature before mixing together.
  • Wet your hands to make it easier to roll the cheese/pecan mixture into a ball.
  • While soft, the ball will flatten a little bit but as it chills, it can easily be reshaped into a ball.
  • Make it up to 2 days in advance for less fuss during the holidays.
Gooey Pecan Pie Cheese Ball, and a close up shot of cheese ball

Our Fave Fancy Appetizers

Did you make this Pecan Cheese Ball? Be sure to leave us a rating and a comment below! 

Pecan Cheese Ball with crackers and apples
5 from 4 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Pecan Pie Dessert Cheese Ball

Classic Pecan Pie meets cheese ball in this irresistible dessert.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Chill Time 4 hours
Total Time 5 hours 35 minutes
Servings 12 servings

Ingredients  

  • ½ cup pecans for rolling the cheeseball
  • 8 ounces cream cheese softened
  • ¼ cup butter softened
  • ¼ cup powdered sugar

Pecan Filling

  • 1 egg
  • ¼ cup butter melted
  • 2 teaspoons flour
  • ½ cup brown sugar
  • ½ cup corn syrup
  • 1 tablespoon milk
  • ½ teaspoon vanilla
  • cup pecans chopped

Instructions 

  • Place a large piece of plastic wrap on a baking sheet.
  • Using a hand mixer, combine cream cheese, butter, and powdered sugar on medium speed until fluffy. Spread the cream cheese mixture onto the plastic wrap in a rectangle about ½-inch thick. Refrigerate for at least 45 minutes or while making the filling.

Filling

  • Preheat the oven to 375°F. Place all filling ingredients, except pecans, in a small bowl and whisk until well combined. Mix in pecans.
  • Pour into a small greased baking dish (about 1 qt) and bake filling for 25 minutes, or until filling is set. Cool completely.
  • Remove cream cheese mixture from the fridge and spread the pecan mixture overtop ensuring you leave about ½" on the sides. Place in the fridge or freezer for at least 15 minutes.

Assembly

  • 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 plastic wrap.
  • Wet your hands and gently form into a ball. Wrap the ball in plastic wrap and refrigerate at least 2 hours.
  • 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 completely. Finely chop the pecans.
  • Roll the ball into the chopped toasted pecans and refrigerate until serving. Remove the cheeseball from the fridge 20 minutes before serving.

Notes

  • Ensure the cream cheese and butter are room temperature before mixing together.
  • Any small baking dish will work, if you don't have a small baking dish, create a "dish" with foil and spray with cooking spray. Baking time for the filling may vary based on the size of the dish, cook just until set.
  • Ensure the pecan mixture is cooled before adding to the cream cheese or it will melt the butter.
  • Wet your hands to make it easier to roll the cheese/pecan mixture into a ball.
  • While soft, the ball will flatten a little bit but as it chills, it can easily be reshaped into a ball once it has chilled.
  • Make it up to 2 days in advance for less fuss during the holidays.
5 from 4 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 291 | Carbohydrates: 25g | Protein: 3g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 145mg | Potassium: 88mg | Fiber: 1g | Sugar: 23g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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

Course Appetizer
Cuisine American

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finished Pecan Cheese Ball with a piece taken out and writing

Pecan Cheese Ball with crackers and apples and a title

close up of Pecan Cheese Ball with writing
Pecan Cheese Ball before rolling and finished ball with writing

 

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About the author

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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Comments

  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!