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Sea Salted Pecan Caramel Cheeseball

1 Tbsp. butter
1 Tbsp. water
1 package Halladay's Sea Salted Caramel Cheesecake, divided
1 (8 oz.) bar cream cheese, softened
1 cup pecans, coarsely chopped

Melt butter in a small fry pan. Add water and 3 Tbsp. cheesecake mix; swirl to combine. Fold in pecans. Cook over low heat for 2 to 3 minutes. Pour onto waxed paper or foil to cool; set aside. Add remaining cheesecake to cream cheese; blend well. Refrigerate one hour. Roll in cooled pecans. Serve as a dessert with vanilla wafers or crisp apple slices.

SIMILAR RECIPES

Sea Salted Caramel Cheesecake Filled Phyllo Cups

1 (8 oz.) bar cream cheese, softened


1 package Halladay's Sea Salted Caramel Cheesecake
1 (8oz.) container Cool Whip
24 mini phyllo cups or shells
Fresh Fruit

Combine cheesecake and cream cheese; fold in Cool Whip. Use a spoon or piping bag to fill phyllo cups. Garnish with fruit.

Salted Caramel Brownie

Salted Caramel Brownie

1 package brownie mix


1 package Halladay's Sea Salted Caramel Cheesecake
1 (8 oz.) bar cream cheese, softened
1 (8 oz.) container Cool Whip or 8 oz. whipped cream

Prepare brownies according to package directions and let cool. Blend cheesecake mix with cream cheese; fold in Cool Whip. Spread mixture over brownies or pipe onto individual brownie squares.

Cranberry Orange Cheeseball

1 (8 oz.) block of softened cream cheese


1 Tbsp. butter
1 Tbsp. Halladay's Chardonnay Seasoning
2 tsp. grated orange peel
1 cup pecans, coarsely chopped
½ cup of dried cranberries
½ cup of cheddar, grated

Combine cream cheese, butter, seasoning and orange peel until well blended. Fold in cheddar and ½ cup of pecans. Let chill for at least 2 hours. Roll in cranberried and remaining pecans.

Chocolate Peanut Butter Cup Cheesecake

1 package Halladay's Double Chocolate Cheesecake


1 (8 oz.) bar cream cheese, softened
1 (8 oz.) container Cool Whip, defrosted
15 mini peanut butter cups, quartered
1 (9-inch) prepared graham cracker pie crust

Combine cheesecake and cream cheese; fold in Cool Whip. Fold in peanut butter cups, reserving a few for garnish. Pour mixture into pie shell and garnish with remaining peanut butter cups. Chill at least 1 hour before serving.