Instructions
Make the Pecan Pie Filling:

In a saucepan over medium heat, melt butter.
Stir in brown sugar, heavy cream, and vanilla.
Bring to a low boil, then reduce heat and let simmer for 3–5 minutes, stirring frequently, until thickened.
Stir in pecans and let cool completely.
Make the Cheese Ball Mixture:

In a mixing bowl, beat cream cheese and butter until smooth.
Add brown sugar, powdered sugar, vanilla, and cinnamon. Mix until well combined.
Stir in chopped pecans.
Assemble the Cheese Ball:

Place a piece of plastic wrap on the counter.
Spread half of the cheese mixture onto it, making a well in the center.
Spoon in the cooled pecan pie filling.
Cover with the remaining cheese mixture and shape into a ball.
Wrap tightly with plastic wrap and refrigerate for at least 2 hours (or overnight).
Coat and Serve:

Roll the chilled cheese ball in toasted pecans.
Drizzle with caramel sauce.
Serve with cookies, graham crackers, apple slices, or pretzels.
Enjoy your Pecan Pie Cheese Ball—a perfect mix of creamy, nutty, and caramel goodness!