This Sweet and Spicy Pepper Jelly Cheeseball is a creamy, flavorful appetizer that’s perfect for holiday parties, game days, potlucks, or family gatherings. Made with cream cheese, sharp cheddar, savory seasonings, and topped with sweet and spicy pepper jelly, it’s always a crowd favorite.
Recipe Information
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
- Servings: 12–14
Ingredients
For the Cheeseball
- 16 ounces (450g) cream cheese, softened
- 1½ cups (170g) sharp cheddar cheese, finely shredded
- ½ cup Monterey Jack cheese, shredded
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- ½ teaspoon Worcestershire sauce
- Salt and black pepper, to taste
Coating
- 1 cup finely chopped pecans, toasted
or - 1 cup chopped fresh parsley mixed with chopped pecans
Topping
- ½ cup sweet and spicy pepper jelly (red or jalapeño pepper jelly)
Instructions
Step 1: Make the Cheeseball
In a large mixing bowl, combine:
- Softened cream cheese
- Sharp cheddar cheese
- Monterey Jack cheese
- Green onions
- Garlic powder
- Onion powder
- Smoked paprika
- Cayenne pepper (if using)
- Worcestershire sauce
- Salt and black pepper
Mix until smooth and evenly combined.
Step 2: Shape
- Scoop the mixture onto a sheet of plastic wrap.
- Shape into a ball using your hands.
- Wrap tightly and refrigerate for at least 2 hours, or until firm.
Step 3: Coat
- Spread the chopped toasted pecans (or pecan-parsley mixture) on a plate.
- Roll the chilled cheeseball until evenly coated.
Step 4: Add the Pepper Jelly
- Place the cheeseball on a serving plate.
- Spoon the pepper jelly over the top just before serving.
Serving Suggestions
Serve with:
- Butter crackers
- Ritz crackers
- Wheat crackers
- Toasted baguette slices
- Pretzel crisps
- Celery sticks
- Carrot sticks
- Apple slices
Storage
Refrigerator
- Store covered for up to 5 days.
Freezer
- Freeze without the jelly topping for up to 1 month.
- Thaw overnight in the refrigerator, coat with pecans, and add the pepper jelly before serving.
Tips for the Best Cheeseball
- Use full-fat cream cheese for the creamiest texture.
- Toast the pecans for 5–7 minutes to enhance their flavor.
- Chill thoroughly before coating to help the cheeseball hold its shape.
- Add cooked, crumbled bacon for extra smoky flavor.
- Let the cheeseball sit at room temperature for 15–20 minutes before serving so it’s easier to spread.
Variations
Bacon Pepper Jelly Cheeseball
Mix in ½ cup cooked, crumbled bacon.
Cranberry Pepper Cheeseball
Replace the pepper jelly with cranberry-pepper jelly for a festive holiday version.
Herb Cheeseball
Add 2 tablespoons each of fresh chopped parsley and chives to the cheese mixture.
Spicier Version
Mix in one finely diced jalapeño (seeds removed for milder heat) or increase the cayenne pepper.
Approximate Nutrition (Per Serving)
- Calories: 210
- Protein: 6g
- Carbohydrates: 6g
- Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 240mg
- Fiber: 1g
- Sugar: 4g