Fresh and Fun Cheese Ball Recipes

cheese ball recipe

An oldie but a goodie, cheeseballs are a party favorite and the perfect staple for your next holiday get together. In the new cookbook CHEESE BALLS by Dena Rayess, you can find 30 of the best and most creative cheese ball recipes to try, from the zesty Jalapeño Popper to the elegant Garden Herb. Forget the cheese plate and make one of these cheese balls the main event at your next gathering.

Cheese Balls by Dena Rayess

Reprinted from Cheese Balls by Dena Rayess with permission by Chronicle Books, 2018

Classic

Served alongside boozy martinis, this is the classic cheese ball of yesteryear. A few updates make it perfect for family get-togethers and retro-chic parties alike. This recipe sneaks in a small amount of Brie to add an extra layer of creamy goodness that will make guests proclaim, “This is the best cheese ball ever!”

Ingredients

  • 8 oz [230 g] cream cheese, at room temperature
  • ½ cup [65 g] shredded sharp cheddar cheese
  • 2 oz [60 g] Brie cheese, rind removed
  • 1 Tbsp Worcestershire sauce
  • ¼ to ½ tsp hot sauce, or to taste
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ cup [10 g] chopped fresh flat-leaf parsley
  • 6 oz [170 g] toasted pecans

Prep time 55 minutes

  1. Combine the cream cheese, cheddar, Brie, Worcestershire sauce, hot sauce, garlic powder, and onion powder in a bowl. With an electric mixer, beat on medium speed until incorporated. Add the parsley and continue to beat on low speed until just combined. Form the mixture into a ball and refrigerate until set.
  2. While the cheese ball sets, coarsely chop the pecans and spread on a rimmed plate.
  3. About 30 minutes before serving, remove the cheese ball from the fridge. Roll the ball in the pecans, pressing them firmly to the ball, until completely covered. Let soften at room temperature for 30 minutes. Serve.

Serve with: Ritz Crackers, crostini, assorted sliced raw vegetables (carrots, celery, radishes, green beans)

Reprinted from Cheese Balls by Dena Rayess with permission by Chronicle Books, 2018

 

Apple Pie

There’s nothing like an apple pie—it’s instantly comforting and marks the beginning of fall, arguably the best season of the year. Using apple butter in this recipe creates a bold punch of sweet apple flavor, without the extra effort.

APPLE FILLING

  • 1 sweet red apple, preferably Fuji or Gala
  • 3 Tbsp butter
  • 1 Tbsp water
  • 1 Tbsp brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg

CHEESE BALL

  • 12 oz [340 g] cream cheese,
  • at room temperature
  • ½ cup [140 g] apple butter
  • TOPPING
  • 1 piecrust (thawed if frozen)
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg

Prep time 35 to 45 minutes

  1. Make the apple filling: Peel the apple and dice into approximately ½-in [12-mm] pieces. Melt the butter in a medium pan over medium heat. Add the apple and cook, stirring occasionally, until soft and just beginning to brown, 10 to 12 minutes. Stir in the water, brown sugar, cinnamon, and nutmeg and cook until all ingredients are thoroughly incorporated and warmed through, 1 to 2 minutes longer. Remove from the heat and let cool.
  2. Make the cheese ball: Combine the cream cheese and apple butter in a bowl. With an electric mixer, beat on medium speed until smooth. Add the cooled apple mixture and beat on low speed until just combined. Form the mixture into a ball and refrigerate overnight (see page 8 for instructions). This cheese ball needs a bit of extra time to set because it will most likely be quite soft.
  3. The next day, make the topping: Preheat the oven to 400°F [200°C]. Roll the piecrust onto a pie tin and sprinkle the cinnamon and nutmeg over it. Shake off the excess. Put the piecrust on a rimmed baking sheet and bake until browned, about 10 minutes. Set aside to cool.
  4. Break the cooled piecrust into a fine crumble and into a bowl. For less mess, you can also crumble the piecrust inside its own tin, which you can then use to roll the cheese ball in!
  5. About 10 minutes before serving (this ball tends to be softer, so keep it in the fridge until the last moment), remove the cheese ball from the fridge. Spread the piecrust onto a rimmed plate (if not using the tin). Roll the ball in the piecrust, pressing it firmly to the ball, until completely covered. Let soften at room temperature for 10 minutes. Serve.

Serve with: apple chips, butter waffle cookies

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