Ingredients
Scale
For the cheese ball:
- 16 oz cream cheese, softened
- 2 cups sharp cheddar cheese, shredded
- 3 tablespoons pure maple syrup
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Pinch of salt
For the coating:
- 8 slices bacon, cooked crispy and finely chopped
- 2 tablespoons pure maple syrup
- 2 tablespoons fresh chives, finely chopped
Instructions
- In a large bowl, beat the softened cream cheese until smooth and fluffy.
- Add the shredded cheddar, 3 tablespoons maple syrup, garlic powder, smoked paprika, pepper, and salt. Mix until everything is well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This makes the mixture much easier to shape.
- While the cheese mixture chills, cook your bacon until crispy. Let it cool, then chop it into small pieces.
- In a small bowl, toss the chopped bacon with 2 tablespoons maple syrup and the fresh chives. Set aside.
- Once the cheese mixture is firm, place it on a sheet of plastic wrap. Shape it into a ball using the wrap to help you form it without getting your hands too messy.
- Spread the bacon mixture on a plate. Roll the cheese ball in it, pressing gently so the coating sticks evenly all over.
- Wrap the finished cheese ball in fresh plastic wrap and refrigerate for at least 2 hours before serving, or overnight if you’re making it ahead.
- When ready to serve, let it sit at room temperature for about 15 minutes. Serve with crackers, sliced baguette, or apple slices.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
