Ingredients:

  • 2 (8 oz) blocks Cream Cheese (full fat), softened
  • 4 Tbsp Unsalted Butter, softened
  • 1 cup Powdered Sugar (Icing Sugar), sifted
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Fine Sea Salt
  • 3/4 cup Pecans, chopped, toasted (for mix-ins)
  • 1/2 cup Thick Caramel Sauce
  • 1 cup Pecans, finely chopped, lightly toasted (for coating)
  • 1/4 cup Crushed Digestive Biscuits (Optional, for coating)

Instructions:

  1. Toast the Nuts: Preheat a dry frying pan (skillet) over medium heat. Toast all pecans (both mix-in and coating portions) for 5–7 minutes, stirring frequently, until fragrant. Allow to cool completely. Reserve 1 cup for the coating and 3/4 cup for mixing.
  2. Combine Coating Ingredients: Mix the 1 cup of finely chopped toasted pecans and the optional crushed biscuits on a shallow plate or tray; set aside.
  3. Prepare Dairy: Ensure the cream cheese and butter are thoroughly softened to cool room temperature to avoid lumps.
  4. Cream the Base: In a large bowl, use an electric mixer to beat the softened cream cheese and butter on medium speed until completely smooth, light, and airy (approx. 2 minutes). Scrape down the sides.
  5. Add Dry Ingredients: Gradually beat in the sifted powdered sugar until fully incorporated.
  6. Add Flavouring: Mix in the vanilla extract and sea salt until just combined.
  7. Fold in Mix-ins: Gently fold the 3/4 cup of chopped, toasted pecans and the 1/2 cup of thick caramel sauce into the cream cheese mixture using a spatula. Do not overmix; slight swirls of caramel are welcome.
  8. Shape the Ball: Lay out a large sheet of plastic wrap (cling film). Scrape the cream cheese mixture onto the centre of the plastic wrap.
  9. Wrap and Form: Bring the edges of the plastic wrap up around the mixture and twist the top to compact and form the mixture into a neat, tight sphere.
  10. Chill Firmly: Place the wrapped cheese ball in the refrigerator for a minimum of 2 hours, or until very firm. This step is critical for structure.
  11. Coat the Ball: Unwrap the chilled cheese ball and place it onto the prepared shallow plate/tray with the pecan coating mixture. Roll the ball, pressing gently, until it is completely and evenly coated on all sides.
  12. Final Chill: Place the coated ball back in the fridge for an additional 30 minutes to set the coating firmly (optional but recommended).
  13. Serve: Place the coated cheese ball on a serving platter surrounded by your chosen dipping items. Allow it to sit at room temperature for 10–15 minutes before serving for the best spreading consistency.