This Pineapple Pecan Cheese Ball is the ultimate party appetizer, combining creamy cheese, tangy pineapple, and crispy bacon in a deliciously sweet and savory dish. Perfect for holiday gatherings, game days, or potlucks, this easy-to-make recipe will impress your guests and become a crowd favorite. Serve it with crackers, pretzels, or fresh vegetables for the perfect pairing.

Ingredients
- 6 strips OSCAR MAYER Hardwood Smoked Bacon, uncooked
- 20 oz. crushed pineapple
- 2 (8 oz.) packages PHILADELPHIA Original Cream Cheese
- 1 cup KRAFT Natural Cheese Sharp Cheddar
- 1 oz. Ranch dressing mix
- ¼ cup green onions (optional)
- ¾ cup PLANTERS Roasted Pecans, roughly chopped
- ¾ cup dried cranberries
Instructions
- Cook the Bacon: Heat a large pan over medium-low heat and cook the bacon strips slowly. Use tongs to flip the strips as the ends curl to ensure even cooking. Once done, transfer the bacon to a paper towel-lined plate to absorb excess grease. Roughly chop the cooked bacon.
- Prepare the Pineapple: Place the crushed pineapple in a strainer and press out as much juice as possible using the back of a spoon. For extra dryness, wrap the drained pineapple in paper towels and squeeze out any remaining liquid. You should have just over ½ cup of pineapple once drained.
- Combine Ingredients: In a large bowl, mix the chopped bacon, drained pineapple, cream cheese, cheddar cheese, ranch dressing mix, and green onions (if using) with a silicone spatula until well combined.
- Shape the Cheese Ball: Form the mixture into a ball and wrap it tightly in plastic wrap. Place it in the freezer for 5 minutes to firm up.
- Coat the Cheese Ball: Spread the chopped pecans and dried cranberries on a plate or cutting board. Remove the cheese ball from the plastic wrap and roll it in the pecan-cranberry mixture until evenly coated.
- Chill and Serve: Rewrap the cheese ball in plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Serve with crackers, pretzels, pita chips, or fresh vegetables.
Why You’ll Love This Recipe
- Crowd-Pleaser: Perfect for parties and gatherings, this cheese ball combines sweet, savory, and tangy flavors that everyone will enjoy.
- Easy to Make: With minimal prep and simple ingredients, it’s a fuss-free appetizer.
- Versatile: Pairs well with various dippers, from crunchy crackers to fresh veggies.

Tips
- Drain Pineapple Thoroughly: Excess liquid can make the cheese ball too soft to hold its shape.
- Chill Time: Letting the cheese ball sit in the fridge allows the flavors to blend and the texture to firm up.
- Even Bacon Cooking: Use medium-low heat and flip often for perfectly crispy bacon.
Variations and Substitutions
- Nuts: Swap pecans for walnuts or almonds if desired.
- Dried Fruit: Substitute cranberries with raisins or chopped dried apricots for a different flavor profile.
- Spices: Add a pinch of cayenne or paprika for a hint of spice.
- Cheese: Use Monterey Jack or Colby cheese in place of cheddar for a milder taste.
FAQs
Can I make this ahead of time?
Yes! You can prepare the cheese ball up to 2 days in advance. Just wrap it tightly and store it in the refrigerator until ready to serve.
What if I don’t have Ranch dressing mix?
You can use 1 teaspoon of garlic powder, onion powder, and dried dill as a substitute.
Can I freeze the cheese ball?
Freezing is not recommended as the texture of the cream cheese may change.
Serving
Place the cheese ball on a decorative platter with an assortment of dippers such as crackers, pretzels, pita chips, or sliced fresh vegetables. Garnish with extra green onions or chopped nuts for presentation.
Suggestions
- Serve during holidays or special occasions as a centerpiece appetizer.
- Pair with a crisp white wine or sparkling water with citrus for a refreshing accompaniment.
- Double the recipe to ensure there’s enough for larger gatherings.
Pineapple Pecan Cheese Ball
8
servings15
minutesIngredients
6 strips OSCAR MAYER Hardwood Smoked Bacon, uncooked
20 oz. crushed pineapple
2 (8 oz.) packages PHILADELPHIA Original Cream Cheese
1 cup KRAFT Natural Cheese Sharp Cheddar
1 oz. Ranch dressing mix
¼ cup green onions (optional)
¾ cup PLANTERS Roasted Pecans, roughly chopped
¾ cup dried cranberries
Directions
- Cook the Bacon: Heat a large pan over medium-low heat and cook the bacon strips slowly. Use tongs to flip the strips as the ends curl to ensure even cooking. Once done, transfer the bacon to a paper towel-lined plate to absorb excess grease. Roughly chop the cooked bacon.
- Prepare the Pineapple: Place the crushed pineapple in a strainer and press out as much juice as possible using the back of a spoon. For extra dryness, wrap the drained pineapple in paper towels and squeeze out any remaining liquid. You should have just over ½ cup of pineapple once drained.
- Combine Ingredients: In a large bowl, mix the chopped bacon, drained pineapple, cream cheese, cheddar cheese, ranch dressing mix, and green onions (if using) with a silicone spatula until well combined.
- Shape the Cheese Ball: Form the mixture into a ball and wrap it tightly in plastic wrap. Place it in the freezer for 5 minutes to firm up.
- Coat the Cheese Ball: Spread the chopped pecans and dried cranberries on a plate or cutting board. Remove the cheese ball from the plastic wrap and roll it in the pecan-cranberry mixture until evenly coated.
- Chill and Serve: Rewrap the cheese ball in plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Serve with crackers, pretzels, pita chips, or fresh vegetables.

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