Pecan Pie Dessert Cheese Ball

Instructions

1. Place a large piece of plastic wrap on a baking sheet.
2. Using a hand mixer, combine cream cheese, butter, and powdered sugar on medium speed until fluffy. Spread the cream cheese mixture onto the plastic wrap in a rectangle about ½-inch thick. Refrigerate for at least 45 minutes or while making the filling.
3. Preheat the oven to 375°F. Place all filling ingredients, except pecans, in a small bowl and whisk until well combined. Mix in pecans.
4. Pour into a small greased baking dish (about 1 qt) and bake filling for 25 minutes, or until filling is set. Cool completely.
5. Remove cream cheese mixture from the fridge and spread the pecan mixture overtop ensuring you leave about ½" on the sides. Place in the fridge or freezer for at least 15 minutes.
6. Remove the mixture from the freezer and working quickly to keep it cold, fold each side of the cream cheese/pecan mixture into the middle trying to keep most of the pecan mixture on the inside while gently removing the cream cheese from the plastic wrap.
7. Wet your hands and gently form into a ball. Wrap the ball in plastic wrap and refrigerate at least 2 hours.
8. Meanwhile, place the remaining ½ cup pecans in a non-stick frying pan over medium low heat to toast. Stir every couple of minutes until pecans are lightly toasted and fragrant. Set aside to cool completely. Finely chop the pecans.
9. Roll the ball into the chopped toasted pecans and refrigerate until serving. Remove the cheeseball from the fridge 20 minutes before serving.