You just need 20 minutes to make this Pecan Cheese Log! It's the perfect cold appetizer spread for game day or your next gathering. You'll love its sweet-and-savory flavor!
Attention please: This is the best cheese log, and if you make it, you'll be noshing on it all night. It's sweet, savory and irresistible!
Picture a buttery pecan crust sweetened with brown sugar. It encloses a whipped cheese spread that's accented with smoky flavor, garlic and a nice touch of peppery heat.
OMG! You're going to want to make this, pronto. And don't miss these other appetizer recipes!
Recipe ingredients
See the card at the end of this post for the full recipe, but here's an overview.
Cream Cheese: Feel free to use regular or less-fat cream cheese. I prefer the one that comes in a block, since it seems to have less liquid than the one in the tub.
Cheddar: For convenience, you can buy shredded cheddar for this recipe, since it just gets mixed in without needing to melt. Or, you can buy a block of cheddar and shred it yourself.
Worcestershire Sauce: This adds a salty, savory, umami flavor to the pecan crust. Note, Worcestershire sauce contains anchovies, so this isn't a vegetarian cheese log.
And, if you need this appetizer to be gluten-free, you must use a gluten-free Worcestershire sauce like my favorite brand (affiliate link).
Liquid Smoke: This all-natural product provides...wait for it...a smoky accent to food. I use it often in dishes like vinegar pulled pork.
Cayenne Pepper: You just need a little cayenne pepper to add a touch of spicy heat here. It's not overwhelming, but if you have kiddos who would prefer a milder appetizer, you can skip it.
How to make it
See the card at the end of this post for the full recipe, but here's an overview.
Make the pecan crust
- Melt the butter in a pan and stir in chopped pecans, brown sugar and Worcestershire sauce.
- Stir the mixture and bring it to a boil. Then take the pan off the heat so the nuts don't burn.
Make a cheese ball and shape it into a log
- Add the cream cheese, Liquid Smoke and seasonings to a medium mixing bowl.
- Beat the cream cheese with an electric mixer until it's creamy and combined with the seasonings.
- Stir in shredded cheddar with a wooden spoon.
- Shape the mixture into a cheese ball and place it on a piece of foil. Then shape it into a log.
- Spread the cooled pecan mixture onto another sheet of foil. Place the cheese log on top of the nuts. Use your hands to scoop some pecans on the top, sides and ends of the log, gently pressing them into place.
Recipe tips
- Wrap the cheese log in foil and chill it in the refrigerator for at least 15 minutes before serving it, so it can firm up a bit.
- You can make it without the nuts and refrigerate it up to a week ahead of time, as long as you check the expiration dates on the cheese to make sure it will last. Wait to add the pecan crust until the day you'll be serving it, so the pecans don't get soft.
- If the pecan cheese log has been in the refrigerator for hours and has gotten firm, take it out of the fridge for 30 minutes before serving it, so will be soft enough to spread.
What to serve with it
Make sure you have a cheese spreader knife (affiliate link) to use.
Flat pretzels or squares pair well with this spread, but gluten-free rice crackers work too. We even enjoy it with carrot sticks and red pepper wedges.
Choose whatever you don't mind eating lots of, because this butter pecan cheese log is divine. My family has loved it for years!
Frequently asked questions
Sure! For a pecan cheese ball, simply add the buttery toasted pecans when you've shaped the cheese mixture into a ball.
As long as the ingredients you use won't expire soon, you can store a leftover cheese log in the refrigerator for up to two weeks.
It's best to freeze a cheese log without the nuts. Wrap it tightly in foil, then place it in a zip-top freezer bag for up to a month. Thaw the cheese log in the refrigerator, make the pecan crust and add it when it has cooled off.
More cheesy appetizers you'll love
- Cream-Cheese Stuffed Dates with Walnuts
- Keto Jalapeño Poppers with Parmesan
- Asiago Artichoke Dip
- Layered Taco Dip
- Hot Clam Dip with Mozzarella
And don't miss this collection of Italian appetizer recipes!
Enjoy!
If you try this Pecan Cheese Log recipe, please leave a comment and a rating!
Pecan Cheese Log
Ingredients
Butter Pecan Crust
- 4 ounces pecan halves (chopped; 1 cup chopped)
- 4 tablespoons salted butter
- 2 tablespoons brown sugar
- 3 dashes Worcestershire sauce
Cheese Filling
- 8 ounces cream cheese (low-fat is fine)
- 1 teaspoon Liquid Smoke
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground cayenne pepper (can omit if needed)
- 4 ounces shredded sharp cheddar
For Serving
- Flat pretzels or crackers of your choice
Instructions
- Chop the pecans and shred the cheddar cheese, if needed.
- Cut up the butter and add it to a small saucepan over medium heat. Let it start to melt and then stir in the pecans, brown sugar and Worcestershire sauce. Continue stirring and let the mixture come to a boil. (It should take a couple of minutes, but make sure you don't burn the nuts.) Take the pan off the heat right away and let it sit to cool off while you make the cheese filling.
- In a medium or large mixing bowl, use an electric mixer to beat the cream cheese, Liquid Smoke and seasonings.
- Stir in the shredded cheddar with a wooden spoon.
- Scoop the butter pecan mixture onto a sheet of foil about 11 or 12 inches wide and spread the nuts out a bit in a horizontal rectangle.
- Gather the cheese filling into a ball and place it onto another sheet of foil about 11 or 12 inches wide. Use your hands to shape the cheese filling into a log about 8 inches long and even on top. Wash your hands well.
- Make sure the pecan mixture isn't still hot (you don't want it to melt the cheese), but it can be a bit warm. Use clean hands to carefully transfer the cheese log onto the pecan mixture. Use your hands to scoop up some nuts and cover the log, gently pressing the coating into place. Try to cover any bare spots.
- Wrap the cheese log in the foil and chill it in the refrigerator for about 15 minutes to firm it up before serving. (See notes for make-ahead options.)
- Serve with flat pretzels or crackers of your choice. Store leftovers wrapped in the refrigerator for up to two weeks, as long as the ingredients you used won't expire during that time.
Notes
- You can make the cheese log without the nuts and refrigerate it up to a week ahead of time, as long as you check the expiration dates on the cheese to make sure it will last. Wait to add the pecan crust until the day you'll be serving it, so the pecans don't get soft.
- It's best to freeze a cheese log without the nuts. Wrap it tightly in foil, then place it in a zip-top freezer bag for up to a month. Thaw the cheese log in the refrigerator, make the pecan crust and add it when it has cooled off.
Nutrition
(Recipe Source: Cooking with Mamma C. Inspired by a cheese log recipe I saw in an online forum years ago. Originally published on October 26, 2016 and updated now with new photos and additional information.)
Denise | Sweet Peas & Saffron says
I am SO on board with this cheese log...you had me at sweet and savory! Looks amazing, Andrea!
Mamma C says
Thanks, Denise! We polished off two of these last week, and I'm already craving it again, Lol.
annie@ciaochowbambina says
When your email came in today my daughter was sitting next to me and saw that first photo; she thought it was very beautiful, as did I! And we both agreed that this is something we need in our life! So perfect for all the indoor tailgates we'll be having all winter long!
Mamma C says
What a compliment, Annie! I am in awe of your photography, and I know of your daughter's work. I'm so honored! Photography has never come easily to me, but I continue to work at it and try to learn more. Enjoy the cheese log, and thank you so much!
holli butterfield says
What a great recipe to share!
Mamma C says
Thanks, Holli! We love it.
Willow | Will Cook For Friends says
What a unique flavor combination! (And I mean that in a good way.) This sounds totally addictive, and I'd be afraid I'd eat the whole thing in one sitting! Will have to keep it in mind for the next time I have friends over who can save me from myself. 😛
Mamma C says
Someone needs to save me too! Thanks so much, Willow!
valentina says
Such a great appetizer recipe to have on hand as we head into the holiday season! YUM!
Mamma C says
I plan to put this into heavy rotation! Thanks, Valentina!
Cheryl "Cheffie Cooks" Wiser says
Go Cleveland-great pitching! Great game night snack too! Yum-o xoxoxoxoxo
Mamma C says
Thanks, Cheryl! I'm already getting nervous!
Lisa | Garlic & Zest says
Absolutely a mouth-watering appetizer for the holidays! Pour the wine, I'm coming over!
Mamma C says
Hey, you're coming to the right place! My hubby makes wine, and I've got some of his toasted caramel ice wine in that blue bottle in the background, plus some of his white. Thanks, Lisa!
Daniela Anderson says
This recipe has definitely got my attention. I have used pecans mainly in sweet recipes, but l must say this is quite impressive and looks fabulous. If there's cheese and garlic in it, l know l'll go for it.
Mamma C says
Daniela, it's so good! I hope you give it a try. Thank you!