- 2 teaspoons butter, or as needed
- 1 cup chopped pecans
- 11 ounces American cheese, shredded
- 8 ounces sharp Cheddar cheese, shredded
- 8 ounces extra-sharp Cheddar cheese, shredded
- 2/3 cup mayonnaise
- 6 green onions, chopped
- 1 pinch cayenne pepper, or to taste
- 1 (8 ounce) jar raspberry preserves
- Heat butter in a skillet over medium-low heat; cook and stir pecans in melted butter until toasted and fragrant, 3 to 5 minutes.
- Mix pecans, American cheese, sharp Cheddar cheese, extra-sharp Cheddar cheese, mayonnaise, green onions, and cayenne pepper together in a bowl. Press cheese mixture into a tart pan or a spring form pan lined with plastic wrap. Chill in refrigerator for flavors to blend, at least 2 hours.
- Spread raspberry preserves over the cheese mixture and allow to sit at room temperature before serving, about 1 hour.