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Old School Cheese Ball

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“Gotta love this recipe. . .totally from a past generation, but not forgotten. I make this frequently and got the recipe from a co-worker named Karen about 8 years ago. Simple, yet a crowd-pleaser; the kids will even eat it! I have frozen this cheese ball with great results, so feel free to make 1 for now and 1 for later - just don't roll it in nuts until it has been thawed out.”

Ingredients Nutrition

  • 2 (8 ounce) packages cream cheese (not low fat or non-fat because it needs to be thick)
  • 1 (5 ounce) jar Kraft Old English cheese spread (sometimes I add an extra jar of this and make it into 2 balls)
  • 1 (5 ounce) jar Kraft roka blue spread
  • 1 teaspoon garlic powder (or more to taste)
  • 1 tablespoon Worcestershire sauce
  • 1 cup chopped pecans


  1. Let all three cheeses get to room temperature.
  2. With a blender, mix together all ingredients EXCEPT the nuts.
  3. Shape into 1 or 2 balls (I always do 2 so that there are more nuts to go around).
  4. Roll each cheese ball in nuts, place on a piece of waxed paper and put in the fridge to set up.
  5. Serve with buttery crackers on the side.

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