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Roll the ball in the remaining pecans for a crunchy coating. Place on a serving platter, drizzle with extra caramel, and serve with apple slices, graham crackers, or pretzel chips for dipping.

Pecan Pie Cheese Ball Recipe

Crispy Brie and cranberry rice paper bites are a perfect appetizer combining creamy Brie, tangy cranberry sauce, and aromatic rosemary, all wrapped in a crispy rice paper parcel. A delicious bite!
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Prep Time 15 minutes
Chilling Time 2 hours 45 minutes
Total Time 3 hours
Course Appetizer
Cuisine American
Servings 12
Calories 324 kcal

Equipment

  • Wide, shallow bowl or deep-rimmed plate
  • Cutting Board
  • Non-stick frying pan
  • Baking sheet
  • Tongs or spatula

Ingredients
  

  • 2 packages caramel dip singles such as Marzetti, plus more for drizzling
  • 1 tablespoon finely chopped toasted pecans
  • 2 8 ounce packages cream cheese, at room temperature
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup powdered sugar
  • 2 tablespoons light brown sugar
  • 1 3.2 ounce package instant vanilla pudding mix
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup finely chopped pecans divided
  • 1/4 teaspoon kosher salt
  • apple slices graham crackers, and pretzel chips for dipping

Instructions
 

  • Combine caramel dip with 1 tablespoon of chopped pecans in a small bowl; refrigerate.
    Combine caramel dip and 1 tablespoon of chopped pecans in a small bowl, then refrigerate to thicken.
  • Beat cream cheese and butter in a stand mixer until smooth. Add sugars, pudding mix, lemon juice, salt, cinnamon, and 1/3 cup pecans. Mix until just combined.
    Beat cream cheese and butter until smooth. Mix in sugars, pudding mix, lemon juice, salt, cinnamon, and 1/3 cup pecans until fully incorporated.
  • Line a medium bowl with plastic wrap, add the cream cheese mixture, and press down. Create a 3-inch-wide well in the center and refrigerate for 45 minutes.
    Line a bowl with plastic wrap, add the cream cheese mixture, and press down to form a base. Make a 3-inch well in the center, refrigerate for 45 minutes.
  • Fill the well with the caramel mixture and seal the edges of the cream cheese to enclose it, forming a ball.
  • Wrap the ball tightly in plastic wrap and refrigerate for 2–12 hours until firm.
  • Roll the ball in the remaining pecans to coat. Transfer to a serving platter and drizzle with more caramel.
    Fill the well with the caramel mixture and seal the edges of the cream cheese to enclose the filling, shaping into a ball.
  • Serve with apple slices, graham crackers, pretzel chips, or your favorite dippers.
    Roll the ball in the remaining pecans for a crunchy coating. Place on a serving platter, drizzle with extra caramel, and serve with apple slices, graham crackers, or pretzel chips for dipping.