Pecan Pie Dessert Cheese Ball
User Reviews
5.0
12 reviews
Excellent
Pecan Pie Dessert Cheese Ball
Report
Classic Pecan Pie meets cheese ball in this irresistible dessert.
Share:
Ingredients
- ½ cup Finely chopped pecans for rolling
- 8 ounces cream cheese softened
- ¼ cup butter softened
- ¼ cup powdered sugar
Pecan Filling
- 1 egg
- ¼ cup butter melted
- 2 teaspoons all-purpose flour
- ½ cup brown sugar
- ½ cup corn syrup
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- ⅔ cup Chopped 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.
Nutrition Information
Show Details
Calories
291
(15%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
145mg
(6%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
518IU
(10%)
Vitamin C
1mg
(1%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291 | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 145mg | 6% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 518IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
