A delicious and unique cheese ball featuring a blend of cream cheese, sharp cheddar, and sweet & spicy pepper jelly, coated with pecans for added crunch.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:0 minutes
Total Time:2 hours 30 minutes
Yield:8 servings 1x
Category:Appetizer
Method:No-Cook
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 oz (225 g) cream cheese, softened
1 cup (100 g) shredded sharp cheddar cheese
½ cup (60 g) finely chopped pecans (for the cheese ball)
¼ cup (30 g) finely diced jalapeño or other hot pepper
½ cup (120 g) sweet and spicy pepper jelly
1 teaspoon (5 mL) garlic powder
½ teaspoon (2.5 mL) onion powder
¼ teaspoon (1.25 mL) salt
¼ teaspoon (1.25 mL) black pepper
½ cup (60 g) finely chopped pecans (for coating)
1 tablespoon (15 g) chopped fresh parsley or chives
Instructions
Soften the cream cheese: Let the cream cheese sit at room temperature for about 20–30 minutes.
Make the cheese mixture: Beat the cream cheese until smooth. Add the shredded cheddar, chopped pecans, jalapeño, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
Add the pepper jelly: Gently fold in the ½ cup (120 g) pepper jelly. Don’t overmix—you want some sweet-spicy pockets throughout the cheese ball.
Shape: Place the mixture on a large piece of plastic wrap. Gather the plastic around it and shape into a ball. Twist the wrap tightly to help create a firm shape.
Chill: Refrigerate for at least 2 hours, or until firm. Chilling makes the cheese ball much easier to coat.
Prepare the coating: Mix the chopped pecans and fresh parsley or chives on a plate.
Coat: Unwrap the chilled cheese ball and roll it in the pecan mixture, gently pressing the nuts onto the surface until completely covered.
Add extra jelly: For a glossy sweet-and-spicy finish, spoon a little additional pepper jelly over the top just before serving.
Serve: Place on a serving platter and surround with crackers, pretzels, toasted baguette slices, or fresh vegetables.
Notes
For a milder flavor, use less jalapeño or substitute with a milder pepper.
This cheese ball can be made a day in advance and stored in the refrigerator.
Feel free to experiment with different types of cheese or nuts for variation.