Name: No-Bake Pumpkin Pecan Cheese Ball
Total time: 1 h 15 min
Yield: 24 serving(s)
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.

Ingredients

Directions