
Delight your guests with this festive appetizer that’s as fun as it is flavorful. The creamy base combines cream cheese and mozzarella, with a hint of maple syrup and pumpkin-pie spice for an autumnal twist. Blue Diamond Pecan Nut-Thins add a satisfying crunch that pairs perfectly with the sweet-and-savory blend. And this cheese ball not only captures the cozy essence of fall—it also provides a showstopping centerpiece garnished to resemble a pumpkin.
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Ingredients
- 16 oz.
cream cheese
- 2 Tbsp.
maple syrup
- 1 tsp.
pumpkin-pie spice
- 1/4 tsp.
salt
- 2 c.
shredded whole-milk mozzarella cheese
- 1/2 c.
dried apricots, finely diced
- 2
green onions, white and green parts finely sliced
- 2/3 c.
plus ½ c. toasted pecans, divided and roughly chopped
- 1 c.
Blue Diamond Pecan Nut-Thins, divided and crushed, plus whole crackers to serve
-
Bell-pepper stem, for decoration (optional)
-
- Step 1In the bowl of a stand mixer, combine the softened cream cheese, maple syrup, pumpkin-pie spice, and salt. Beat on medium speed until fully combined, about 2 minutes. Add the shredded mozzarella, dried apricots, green onions, ⅔ cup chopped pecans, and ½ cup crushed Blue Diamond Pecan Nut-Thins. Beat on low speed until everything is incorporated, scraping down the sides of the bowl as needed.
- Step 2Shape the mixture into a ball and wrap it tightly with plastic wrap. Loosely tie the cheese ball with four pieces of kitchen twine or rubber bands, spacing them about 1½ inches apart, to create a pumpkin shape. Transfer the cheese ball to the refrigerator for at least 4 hours, or up to overnight.
- Step 3Add the remaining ½ cup chopped pecans and ½ cup crushed Blue Diamond Pecan Nut-Thins to the bowl of a food processor and pulse until fine. Transfer to a baking sheet. When ready to serve, unwrap the cheese ball and gently press the crumb mixture onto the ball until fully coated. Garnish with the bell-pepper stem, and serve with Pecan Nut-Thins.
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