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How To Make Easy Pecan Pie Cheese Ball
The classic pecan pie meets cheesecake in our tasty pecan pie cheese ball recipe made with a homemade pecan pie filling wrapped in sweetened cream cheese!
Serves:
Ingredients
- 8ozcream cheese,softened
- ¼cupbutter,softened
- ¼cuppowdered sugar
- ½cuppecans,chopped
For Pecan Filling:
- 1tbspbutter
- 3tbspbrown sugar,packed
- 2tbspcorn syrup,such as Karo
- 1egg
- ¼cuppecans,chopped
Instructions
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Using a mixer, combine the cream cheese, butter, and powdered sugar on medium speed until fluffy.
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Spread onto a parchment-lined pan and place in the freezer while making the pecan filling.
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In a large non-stick pan, combine the 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.
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Reduce the heat slightly and let cook while stirring for an additional 1 minute.
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Remove from the heat, stir in the pecans, and cool slightly for about 5 minutes.
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Remove the cream cheese mixture from the freezer and spread the pecan mixture over the top, ensuring there’s about ½-inch left on the sides. Return to the freezer for 15 minutes.
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Meanwhile, place the remaining ½ cup of pecans in a non-stick frying pan over medium-low heat to toast.
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Stir for every couple of minutes until the pecans are lightly toasted and fragrant. Set aside to cool.
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Remove the mixture from the freezer and, working quickly to keep it cold, fold each side of the cream cheese and pecan mixture into the middle.
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Try to keep most of the pecan mixture on the inside while gently removing the cream cheese from the parchment paper.
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Wet your hands and gently roll into a ball. Roll the ball into the toasted pecans and refrigerate at least 2 hours before serving.
Nutrition
- Calories: 550.86kcal
- Fat: 48.20g
- Saturated Fat: 21.53g
- Trans Fat: 0.59g
- Monounsaturated Fat: 16.58g
- Polyunsaturated Fat: 5.57g
- Carbohydrates: 27.57g
- Fiber: 1.78g
- Sugar: 24.98g
- Protein: 6.57g
- Cholesterol: 140.49mg
- Sodium: 233.04mg
- Calcium: 85.98mg
- Potassium: 182.74mg
- Iron: 0.93mg
- Vitamin A: 346.60µg
- Vitamin C: 0.20mg
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