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Monday, December 19, 2011

Chew on This | Cheesecake Ball

These days are becoming more compact while the list of tasks grows longer and longer. Add in an almost forgotten office party and the Friday get-together with girlfriends and you've got a calender bursting with hustle and bustle. Hustle and bustle requires easy and peasy. Make this Cheesecake Ball for each of those occasions and you'll have ample time to finish your wrapping whilst having a glass of bubbly. Doesn't that sound wonderful? Easy!

Here's to enjoying the hustle and bustle!


Here's our recipe:

Cheesecake Ball

8 ounces cream cheese, softened
8 T (one stick) butter, softened
1 1/4 C sifted powdered sugar (add more if necessary)
1/2 t vanilla
1 C chopped toasted pecans
1/2 C mini chocolate chips

Toasted Pecans:
1 C whole pecans
1 t salt
2 t granulated sugar
1 1/2 T butter

First, prepare your pecans. Place pecans in a microwave safe bowl along with your salt, sugar and butter. Microwave on high for 20-30 seconds or until butter is melted. Stir pecans to coat completely. Pour pecans onto a cookie sheet and place into your preheated oven for approximately 10 minutes. Remove pecans from the oven and allow to cool. Once cooled, roughly chop pecans into large pieces. Set aside.

Cheesecake Ball:
In a mixing bowl, beat together softened cream cheese and butter until smooth. Add you sifted powdered sugar and vanilla. Mix until completely combined.

Shape cream cheese mixture into a ball. If the cheesecake ball is too loose, add more sifted powdered sugar, 1 T at a time. Cover with plastic wrap. Chill in the refrigerator for at least 1 hour or in the freezer for 20 minutes.

Place your pecans and mini chocolate chips on plate and roll your chilled cheesecake ball in the mixture until covered. Re-wrap in plastic wrap and chill in the refrigerator until you're ready to serve. 

Serve your cheesecake ball with graham cracker sticks, vanilla wafers and/or shortbread cookies. Enjoy!

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