French Quarter Praline Cheese Ball – quick cajun cheese ball topped with an easy praline topping. Sweet and Savory in every bite. This is THE BEST! Cream cheese, cajun seasoning, Worcestershire, garlic, butter, brown sugar, dijon mustard, and pecans. I took this to a party and it was gone in a flash! Everyone asks for the recipe. Perfect for any upcoming Mardi Gras celebration! #cheeseball #glutenfree #praline #appetizer #mardigras
Sweet & Savory Cheese Ball
This French Quarter Praline Cheese Ball is fantastic! It combines sweet and savory into one bite. I am completely addicted to it! The cheese is seasoned with a little cajun seasoning and Worcestershire sauce. It is topped with a sweet and savory praline mixture. I thought I might have too many pecans in the mixture, but I soon realized that it didn’t. You need a couple of praline pecans in every bite. YUM! I couldn’t stop eating this. It gets better with every single bite.
How to Make French Quarter Praline Cheese Ball
This cheese ball is super easy to make. Start with combining cream cheese, cajun seasoning, Worcestershire sauce, and garlic powder. Shape the mixture into a disk. Wrap in plastic wrap and refrigerate until firm.
When ready to serve, remove the cheese from the oven and place it on a platter. In a saucepan, combine butter, brown sugar, Worcestershire sauce, dijon mustard, and chopped pecans. Cook until the sugar has dissolved. Pour the pecan mixture over the cheese ball and enjoy!
- Here is our recipe for Homemade Cajun/Creole Seasoning: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
- For store-bought Cajun seasoning, look for Tony Chachere or Slap ya Mama.
- You can make the cheese ball a day or two in advance and refrigerate until ready to serve.
- Take the cheese ball out of the refrigerator at least an hour before serving. It tastes better at room temperature.
- I suggest making the praline topping right before serving.
- Make sure to use a gluten-free Worcestershire sauce for a gluten-free cheese ball.
What to Serve with Cajun Cheese Ball
We usually serve this with some crackers. This is also great with some graham crackers for a sweeter treat. This is a great appetizer for any upcoming Mardi Gras parties. Heck, don’t limit this yummy cheese ball to just Mardi Gras – it is excellent for any party or get-together. Everyone loves this sweet and savory appetizer!
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French Quarter Praline Cheese Ball
Ingredients:
- 1 (8-oz) package cream cheese, softened
- 1 tsp cajun seasoning
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ¼ cup butter
- ¼ cup brown sugar
- 1 tsp Worcestershire sauce
- ½ tsp dijon mustard
- 1 cup coarsely chopped pecans
Instructions:
- Combine cream cheese, garlic, 1 tsp Worcestershire and cajun seasoning in a bowl. Mix well and shape into a 4-inch circle, about 1 inch thick. Refrigerate until firm (a few hours).
- In a small saucepan, melt butter over medium heat. Stir in brown sugar, Worcestershire, mustard and pecans. Cook over low heat for 2 minutes, until sugar is dissolved.
- Remove cheese ball from refrigerator and place on serving platter. Pour pecan mixture over cheese ball.
- Cheese ball can be refrigerated until ready to serve. Remove cheese ball one hour before serving to come to room temperature. Serve with crackers.
Notes:
- Here is our recipe for Homemade Cajun/Creole Seasoning: https://www.plainchicken.com/creolecajun-seasoning-secret-recipe/
- For store-bought Cajun seasoning, look for Tony Chachere or Slap ya Mama.
- You can make the cheese ball a day or two in advance and refrigerate until ready to serve.
- Take the cheese ball out of the refrigerator at least an hour before serving. It tastes better at room temperature.
- I suggest making the praline topping right before serving.
- Make sure to use a gluten-free Worcestershire sauce for a gluten-free cheese ball.
Steph
Made this Christmas Day & it was fantastic! We couldn't stop eating it! Will be making again & again & again.
Made this, loved it 🙂 Posted it on my blog today. Thank you (again) for the best recipes! You will always be one of my favorite food blogs 🙂
Wowwww… looks so delicious and tempting.. awesome job dear.. Yummy !!
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This looks amazing! Pinning!
Do you have trouble getting the pecan sauce to stay around the ball, and not slide down while it's still hot?
I didn't. It is mostly pecans, so it stuck to the cheese ball nicely.
Also where does the Cajun seasoning go in cheese ball or sauce?
Hello Grandma Diva Cece,
In the recipe, it is written (very first line of the recipe) that cajun seasoning goes into the cheese ball mix. 🙂
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