Bacon Maple is a natural choice for this cheeseball. After all, has anyone ever complained of having too much bacon?

As a shortcut, any pepper jelly will do. When we made this, we used a mild pepper jelly a friend had made. The jelly was delicious, but it was soupy. If your pepper jelly can’t hold its shape, do what we did. Just spread the cheeseball mixture onto a nice serving platter and liberally spread chopped pecan mixture over the top.

Cheeseball wrapped in chopped pecans

Pecan, Bacon, and Jalapeño Cheeseball

American Pecan Promotion Board
Course Appetizer
Cuisine American
Servings 16 servings
Calories 110 kcal


  • 4 tbsp chopped scallions divided
  • ¼ cup finely diced red pepper
  • 4 tbsp seeded and finely diced jalapeno divided
  • ½ tsp Worcestershire sauce
  • ¼ tsp garlic powder
  • 2 ½ tsp ranch seasoning
  • ½ cup shredded cheddar cheese
  • Salt and pepper to taste
  • ½ cup Wutta Nut! Bacon Maple pecan halves chopped
  • ½ cup cooked crumbled bacon


  • In a large bowl, combine cream cheese, 2 tablespoons chopped scallions, red pepper, 2 tablespoons diced jalapeno, Worcestershire sauce, garlic powder, ranch seasoning, and cheddar cheese. Using a rubber spatula, fold the ingredients into the cream cheese until thoroughly combined. Season with salt and pepper to taste.
  • In a small bowl, combine remaining chopped scallions and jalapeno, chopped pecans, and crumbled bacon. Stir to combine.
  • Shape the cheese mixture into a ball and roll the ball in the pecan mixture, gently pressing the pecan mixture into the cheeseball. Refrigerate until ready to serve.
  • The cheeseball is best made the day before you’re going to serve it and will stay fresh in the refrigerator for up to 5 days.


You can substitute pepper jelly in place of fresh or canned jalapeños. The cheeseball will be sweeter, and may not hold its shape at room temperature. 
Keyword Bacon Maple, pecans

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