Easy apple cheddar cheese ball recipe is sumptuously full of fall flavors from tangy apple and maple to sharp cheddar and toasted pecans. Easy holiday appetizers or game day snacks! Serve with butter crackers, vanilla wafers, graham crackers, or whatever you like best.
Blend the cream cheese and maple syrup until well mixed.
Stir in the cheese and the diced apple.
Refrigerate for at least 4 hours or overnight.
Next day shape the cheese mixture into a ball.
Gently press the chopped nuts into the cheese ball.
Refrigerate until serving time.
Notes
Storage:You can make this a day or two ahead of time. Just wrap it with plastic wrap and keep refrigerated. Take it out of the fridge about 30 minutes before you're ready to serve it so it can come to room temperature.If you have some left over (which is very unlikely!) use it as a spread for bagels.Tips:
Refrigerate the mixture overnight before shaping. It makes it easier to shape.
Soak the apple pieces in lemon juice and water for a few minutes before using. It will keep the apples from getting brown.
Toasted nuts really do make a difference! To toast nuts in the oven, spread them in a single layer on a cookie sheet. Bake at 350°F for 10 to 15 min. or until golden brown, stirring occasionally.
Use full-fat cream cheese. Trust me on this - it just works better.
Make sure the cream cheese is at room temperature before trying to mix the ingredients.
Don't roll the cheeseball in the chopped pecans until just before serving - they'll get soggy.
Leave the peels on the apples for color.
You can dice the apple in large or small dice - I just don't recommend grating or shredding.