Pecan Pie Cheese Ball

 

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

Methods

Gather all ingredients.

Stir together caramel dip and 1 tablespoon of the pecans in a small bowl; store in refrigerator until ready to use.

Beat cream cheese and butter with a stand mixer fitted with a paddle attachment on high speed until smooth, about 1 minute, stopping to scrape down sides of bowl as necessary. Add powdered sugar and brown sugar; beat on low until just combined, about 5 seconds; increase speed to medium-high and beat until smooth, about 30 seconds, scraping down sides of bowl as necessary. Add pudding mix, lemon juice, salt, cinnamon, and 1/3 cup of the pecans; mix until just combined, about 10 seconds.

Line the inside of a medium bowl with plastic wrap, leaving about a 2-inch overhang around the bowl. Place cream cheese mixture into prepared bowl, pressing down until cream cheese mixture is firmly packed; make a well in the center, about 3 inches wide and 2 inches deep. Refrigerate, uncovered, until just firm, about 45 minutes.

Spoon caramel mixture into the well of the chilled cream cheese mixture. Use the edges of the plastic wrap to help spread cheese evenly over caramel mixture to enclose, pressing together the edges to create a sealed ball with a caramel center. Unwrap and smooth outside of cheese with clean fingers or the back of a spoon until smooth and no cracks remain.

Place ball onto a new piece of plastic wrap and wrap it well, reforming it into a ball shape, about 5 inches in diameter. Place in a medium bowl and refrigerate until completely firm, 2 hours or up to 12 hours.

Place remaining 1/3 cup pecans on a small plate. Unwrap cheese ball and roll in pecans to fully coat. Transfer to a serving platter and drizzle with additional caramel dip.

Serve with apple slices, graham crackers, pretzel chips, and other dippers of choice.