A delicious and easy sweet cheeseball recipe with caramel, chocolate, and pecans
- Carbohydrate 19.7890814739286 g
- Cholesterol 53.2775803486113 mg
- Fat 23.9308598769993 g
- Fiber 0.87060002560461 g
- Protein 3.04290387610361 g
- Saturated Fat 13.4938938022338 g
- Serving Size 1 1 Serving (64g)
- Sodium 102.795175309503 mg
- Sugar 18.9184814483239 g
- Trans Fat 2.2798816904808 g
- Calories 301 calories
Step-by-step
- In a large bowl, mix cream cheese with butter until fully blended. Add caramel sauce and sugar and beat until combined. Add 1/2 cup mini chocolate chips.
- Lay a large piece of plastic wrap on counter. Drop cheeseball onto plastic wrap and cover cheeseball completely. Once covered, shape into a ball. Refrigerate for one hour.
- In a bowl, combine remaining 1/4 cup chocolate chips, pecans and caramel bits. Unwrap cheeseball and roll into bowl of chocolate chip mixture.
- Press toppings gently into the cheeseball. Rewrap in plastic wrap (a new piece) and refrigerate until ready to serve! Serve with fruit slices and graham crackers, or animal crackers or small butter cookies. ENJOY.
Chilling the mixture for precisely one hour is the critical threshold that allows dairy fats to solidify enough for structural shaping. Without this rest, the butter and cream cheese remain too fluid to hold a spherical form under the weight of external mix-ins.
- Ensure both the butter and the cream cheese reach a room temperature of 68 degrees Fahrenheit before beating to prevent lumps.
- Use a stand mixer fitted with the paddle attachment to incorporate air evenly into the base without overworking the proteins.
- Spread the plastic wrap tightly against the dairy mass to eliminate air pockets that cause surface drying during refrigeration.
- Press the chopped pecans and caramel bits firmly into the chilled surface by hand to ensure physical adhesion.
Dessert spheres of this style evolved from mid-century American party appetizers that merged savory cheese bases with sweet coatings. Keep the finished product sealed in plastic wrap for up to 48 hours before slicing.
