Prep 10 mins
Cook 1 hr
One of my favorite treats is caramel and apples, most usually just the store-bought caramel will do. I'm not terribly fussy when it comes to something like that. However, if I'm entertaining, which I used to do quite a bit, I want to go a bit farther than a tub of dip and a cut-up apple. This was delicious and when I read the recipe in gourmet class, could NOT wait to try it. The first time I got to sample it, I didn't make it; the girl next to me did. She didn't like it. I told her she was nuts. It's a bit unusual for a cheese ball, but hey, who says the norm is always the way to go?? The cheeseball is an alternative to "straight" dipping apples. I like to drizzle the caramel on top of the nuts when serving. I have also just spread the mixture on a graham cracker and topped with an apple slice. It's up to you to use the caramel. Passive time is refrigerator time, but is very approximate.
- 8 ounces cream cheese, softened
- 1 cup finely diced tart apple
- 1 (8 ounce) can crushed pineapple, drained VERY well
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1 cup chopped pecans, divided
- 1 (12 1/4 ounce) jarsmuckers caramel ice cream topping, if desired
- In a mixing bowl, combine cream cheese, apple, pineapple and spices. Blend well.
- Add 1/2 cup pecans; blend well.
- Form into a ball and roll in remaining pecans to coat. Drizzle with caramel, if desired.
- Refrigerate until firm.
My sister made this recipe for Christmas and the general consensus was that it was good. Dad really liked it and my sister thought it was "just okay". If I would make it again I'd try it with the carmel topping. We served it with some oat crisps and apples so we figured that it would be sweet enough without the topping. Made a lovely presentation, that's for sure!