Spicy-Sweet Hawaiian Cheese Ball with Ginger Snaps
Round out the sweet end of your game day spread with this sweet and spicy cheese ball!
Servings: 18 servings
Chef Alli
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Ingredients
- 16 oz. cream cheese, softened
- 8 oz. can crushed pineapple, well drained
- 1 jalapeno, seeds and membranes removed, finely minced, adjust as need to taste
- ½ cup finely minced red bell pepper
- 3 Tbs. finely chopped green onion, green parts only
- 2 tsp. seasoned salt
- 2 cups toasted, chopped pecans, divided use
- Ginger snaps or your favorite crackers
Instructions
Instructions:
- In a large mixing bowl, combine all of the ingredients(except the gingersnaps) with 1 cup of the pecans.
- On a clean work surface, lay out two large sheets of plastic wrap that are slightly over laid on top of each other to make a big rectangle. Using a big spatula or spoon, move the cream cheese mixture from the mixing bowl on top of the plastic wrap, hopefully close to the center.
- Pull the sides of the plastic wrap up around the cheese ball mixture, using the plastic wrap and your hands to work everything into a ball….don’t worry if it’s a bit misshapen at this point. Place the wrapped cheeseball into the fridge for 1 hour.
- Once the cheeseball has chilled for an hour, remove it from the fridge. Place the remaining chopped pecans onto a rimmed baking sheet, spreading them out. Pull back the plastic wrap just from the top part of the cheeseball, then, from the bottom, pick up the whole thing (plastic wrap and all), inverting it on top of the chopped pecans in the baking sheet.
- Now, pull the remainder of the plastic wrap from the cheeseball. If the cheeseball is sturdy enough, roll it in the chopped pecans using your hands and fingertips, pressing the pecans into the exterior. Remove the cheeseball to a platter; add pecans where needed so the cheese ball is covered evenly. Cover the cheeseball and chill for at least 4 hours before serving with the gingersnaps.
Notes
Low fat cream cheese works fine in this cheese ball, but I've never used fat free cheese in this recipe so I can't speak to that. You can leave the pineapple out of this cheese ball, if preferred. However, just know you no longer have a Hawaiian cheese ball on your hands.... :)
To form the cheese ball, lay out two large sheets of plastic wrap that are slightly overlapping each other to make a big rectangle. Place the cheese ball mixture on top of the plastic wrap.
Pull the sides of the plastic wrap up around the cheese ball mixture, using the plastic wrap and your hands to kind of mold all the ingredients into a ball….don’t worry it it’s a bit misshapen at this point. Place the wrapped cheeseball into the fridge for 1 hour. (**Chilling for one hour really makes a difference when moving the next step of adding the pecans to the surface of the cheese ball.)
Pull back the plastic wrap just from the top part of the cheeseball, then pick up the whole thing (plastic wrap and all), inverting it on top of the chopped pecans on the baking sheet. Now, pull the remainder of the plastic wrap from the cheeseball, continuing to press the pecans into all sides, rolling it in the pecans if possible.
This cheese ball is also delicious served with crackers, toasted baguette slices, and vegetables.
Nutrition
Calories: 86kcalCarbohydrates: 2gProtein: 1gFat: 9gSaturated Fat: 1gCholesterol: 1mgSodium: 213mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 155IUVitamin C: 7mgCalcium: 9mgIron: 1mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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