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    Home » Appetizers

    Sweet and Savory Butter Pecan Cheese Log

    Published: Oct 26, 2016 · Modified: Aug 7, 2020 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    We're hooked on this Sweet and Savory Butter Pecan Cheese Log! It's the perfect appetizer spread for your next gathering or casual dinner at home! Easy and gluten free.

    Butter pecan cheese log on a platter with tortilla chips and a pretzel thin

    If you need a great appetizer or want something delicious to nosh on all evening, don't miss this pecan cheese log! It's sweet, savory and so addictive.

    You're going to want to make this, pronto.

    overhead view of Sweet and Savory Butter Pecan Cheese Log on a platter with tortilla chips and grapes Here's the lineup: You'll chop some pecans and toast them in a pot with melted butter, brown sugar and a bit of Worcestershire. Then, you'll whip up a cream cheese and cheddar filling accented with smoky flavor, garlic and a nice touch of peppery heat.

    You'll shape that cheese log and press that sweet butter pecan crust all over it. You can let it chill to firm up or dig in while it's still soft and creamy.

    Flat pretzels or squares pair really well with this spread, but gluten-free rice crackers work too.

    Choose whatever you don't mind eating lots of, because this butter pecan cheese log is absolutely divine. I haven't eaten so much during a photo shoot since that time I made White and Dark Chocolate Drizzled Popcorn.

    Sweet and Savory Butter Pecan Cheese Log on a platter with chips and grapes, spreading knifeThis cheese spread isn't overly spicy, but if you have kiddos who are sensitive to cayenne pepper, you might want to make them a little, mild cheese log before you add the cayenne to the grown-ups' version. I don't think anyone's going to want to miss out on this one.

    hand holding pretzel thin with Sweet and Savory Butter Pecan Cheese Log on it

    More appetizers you'll love

    • Cream-Cheese Stuffed Dates with Walnuts
    • Baked Parmesan Jalapeño Poppers with Prosciutto
    • Asiago Spinach and Artichoke Dip
    • Seven-Layer Taco Dip from Scratch

    Enjoy!

    (Recipe Source: Cooking with Mamma C, inspired by a cheese log recipe I saw in an online forum years ago)

    Butter pecan cheese log on a platter with tortilla chips and a pretzel thin

    Sweet and Savory Butter Pecan Cheese Log

    A smoky, slightly sweet, gluten-free cheese log with a nice kick of heat! Irresistible!
    5 from 5 votes
    Print Pin Rate Save Go to Collections
    Course: Appetizer
    Cuisine: American
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 8 Makes an 8-inch cheese log
    Calories: 314kcal
    Author: Mamma C

    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 (see Notes)
    • 4 ounces shredded sharp cheddar

    For Serving

    • Flat pretzels or crackers of your choice
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Chop your pecans and shred your cheese, if needed.
    • Cut up your butter and add it to a small sauce pan over medium heat. Let it start to melt and then stir in your pecans, brown sugar and Worcestershire. Continue stirring and let the mixture come to a boil. (It should take a couple minutes, but make sure you don't burn your pecans.) Take the pan off the heat right away and let it sit while you make your cheese filling.
    • In a medium or large mixing bowl, use an electric mixer to whip your cream cheese, Liquid Smoke and seasonings.
    • Stir in your cheddar with a spoon.
    • Scoop your 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 your 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 your pecan mixture isn't still hot (you don't want it to melt the cheese), but it can be a bit warm. Use your 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 (if you can bear waiting).
    • Serve with flat pretzels or crackers of your choice. Store leftovers wrapped in the refrigerator.

    Notes

    This isn't overly spicy hot, but if you have kiddos who are sensitive to cayenne pepper, you might want to make them a separate little cheese log without the cayenne.

    Nutrition

    Calories: 314kcal | Carbohydrates: 6g | Protein: 6g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 307mg | Potassium: 111mg | Fiber: 1g | Sugar: 4g | Vitamin A: 730IU | Vitamin C: 0.2mg | Calcium: 144mg | Iron: 0.6mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    two photos of Sweet and Savory Butter Pecan Cheese Log

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    Reader Interactions

    Comments

    1. Denise | Sweet Peas & Saffron

      November 02, 2016 at 12:14 pm

      I am SO on board with this cheese log...you had me at sweet and savory! Looks amazing, Andrea!

      Reply
      • Mamma C

        November 02, 2016 at 4:29 pm

        Thanks, Denise! We polished off two of these last week, and I'm already craving it again, Lol.

        Reply
    2. [email protected]

      October 27, 2016 at 6:21 pm

      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!

      Reply
      • Mamma C

        October 27, 2016 at 6:57 pm

        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!

        Reply
    3. holli butterfield

      October 26, 2016 at 10:23 pm

      What a great recipe to share!

      Reply
      • Mamma C

        October 26, 2016 at 10:33 pm

        Thanks, Holli! We love it.

        Reply
    4. Willow | Will Cook For Friends

      October 26, 2016 at 8:37 pm

      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. 😛

      Reply
      • Mamma C

        October 26, 2016 at 8:39 pm

        Someone needs to save me too! Thanks so much, Willow!

        Reply
    5. valentina

      October 26, 2016 at 7:24 pm

      Such a great appetizer recipe to have on hand as we head into the holiday season! YUM!

      Reply
      • Mamma C

        October 26, 2016 at 7:29 pm

        I plan to put this into heavy rotation! Thanks, Valentina!

        Reply
    6. Cheryl "Cheffie Cooks" Wiser

      October 26, 2016 at 7:03 pm

      Go Cleveland-great pitching! Great game night snack too! Yum-o xoxoxoxoxo

      Reply
      • Mamma C

        October 26, 2016 at 7:22 pm

        Thanks, Cheryl! I'm already getting nervous!

        Reply
    7. Lisa | Garlic & Zest

      October 26, 2016 at 6:52 pm

      Absolutely a mouth-watering appetizer for the holidays! Pour the wine, I'm coming over!

      Reply
      • Mamma C

        October 26, 2016 at 6:54 pm

        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!

        Reply
    8. Daniela Anderson

      October 26, 2016 at 6:10 pm

      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.

      Reply
      • Mamma C

        October 26, 2016 at 6:14 pm

        Daniela, it's so good! I hope you give it a try. Thank you!

        Reply

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    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

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