Ingredients
- 2 blocks (8 oz each) cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 cup pepper jelly (red or green, sweet or sweet‑hot)
- 1 cup chopped pecans (for coating)
- 2–3 tablespoons finely chopped green onions (for garnish, optional)
Ingredients and Why They Matter
Cream cheese is the base of the cheeseball; using two full blocks gives enough volume for a centerpiece‑sized ball and ensures a smooth, spreadable texture. Softening it first is key so it blends without lumps. Sharp cheddar cheese adds bolder, aged flavor and a bit of structure, keeping the interior from feeling one‑note or overly soft.
Garlic powder layers in savory depth without the harsh bite or moisture of raw garlic. Smoked paprika brings a subtle smoky warmth that pairs beautifully with pepper jelly and nuts. Cayenne pepper is optional but adds a gentle back‑of‑the‑throat heat that pushes this into “sweet and spicy” territory without overpowering the cheese.
Pepper jelly is the star of the show—it typically combines bell peppers, sugar, vinegar, and mild chili heat into a glossy, sweet‑hot jelly. Folding it into the cheese mixture infuses the entire ball with sweet spice, or you can swirl it more lightly to create pockets of sweet heat. Chopped pecans give the exterior that classic crunch and a toasty, buttery flavor that complements both the cheese and the jelly. Green onions add color and a fresh onion note on top, which brightens the rich cheese and sweet jelly.
Step-by-Step Instructions
Mix the Cheese Base
I start with a large mixing bowl and add the softened cream cheese and shredded sharp cheddar. I sprinkle in the garlic powder, smoked paprika, and cayenne if I’m using it. Using a hand mixer on medium speed (or a sturdy spatula if I’m working by hand), I beat the mixture until it’s smooth, creamy, and the cheddar is evenly distributed with no big clumps. This base should look fluffy and well combined before the jelly goes in.
Fold in the Pepper Jelly
Next, I spoon in the pepper jelly. At this point, I decide how pronounced I want the jelly pockets to be.
- For a uniform flavor: I mix the jelly in more fully so it’s evenly streaked throughout the cheese mixture.
- For visible pockets of sweet heat: I fold it gently so ribbons of jelly remain, giving occasional bursts of sweetness and spice in each bite.
Either way, I make sure the mixture isn’t too loose; if the jelly feels very runny, I err on the side of lighter folding so the ball will set more firmly.
Shape and Chill the Cheeseball
Once everything is mixed, I transfer the cheese mixture onto a sheet of plastic wrap. I gather the wrap up around the mound of cheese and use my hands to gently shape it into a ball, twisting the plastic at the top to tighten and compress it.
I place the wrapped ball in the refrigerator and chill it for at least 1–2 hours, or until it’s firm enough to handle easily without losing its shape. This chill time lets the flavors meld and makes rolling it in pecans much easier. For parties, you can chill it several hours or overnight.
Coat with Pecans and Garnish
While the cheeseball chills, I spread the chopped pecans on a plate or shallow dish. If I want extra flavor, I lightly toast the pecans in a dry skillet first and let them cool completely; toasting brings out their nutty aroma and crunch.
When the cheeseball is firm, I unwrap it and gently place it on the pecan plate. I roll and press the ball in the nuts until every side is coated, using my hands to press pecans into any bare spots so the entire surface is covered.
Once coated, I set the cheeseball on its serving dish. I sprinkle finely chopped green onions over the top or around the base of the ball and platter, adding a ring of green color that makes it look fresh and festive.
Serve with Crackers and Veggies
To serve, I arrange a variety of crackers, breadsticks, and fresh veggie sticks (like celery, bell pepper strips, or cucumber rounds) around the cheeseball. For easiest spreading, I let the cheeseball sit at room temperature for about 10–15 minutes before guests dig in; slightly softened cheese spreads much more smoothly on crackers.