Cranberry Pecan Cheese Ball
A delightful staple for festive gatherings, this cheese ball combines creamy and savory flavors with a vibrant exterior of dried cranberries and crunchy pecans. With minimal preparation time and excellent make-ahead potential, it's the perfect crowd-pleasing hors d’oeuvre for any occasion.
Ingredients
- 1 teaspoon light or dark brown sugar
- 3/4 cup 100g finely chopped pecans, divided
- 1/4 teaspoon salt
- 16 ounces 452g full-fat brick-style cream cheese, softened
- 1 and 3/4 cups 175g sharp white cheddar, shredded
- 1 teaspoon garlic powder
- 3/4 cup 108g finely chopped dried cranberries, divided
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh parsley
- 2 Tablespoons chopped fresh chives divided
Instructions
- In a stand mixer fitted with either a whisk or paddle attachment, whip the softened cream cheese at medium-high speed for approximately 2 minutes until velvety and smooth. If using a hand mixer, be aware that the mixture will be dense; alternatively, you may combine everything with a silicone spatula.
- Incorporate the shredded cheddar, 1 tablespoon of chives, parsley, brown sugar, garlic powder, salt, pepper, half of the cranberries, and half of the pecans. Mix thoroughly until the ingredients are well-distributed. Scrape the bowl and use a spatula or your hands to shape the mixture into a cohesive ball.
- For the outer layer, combine the remaining chives, cranberries, and pecans in a small dish. Scatter this mixture over a large plate, then roll the cheese ball in the coating until evenly encrusted.
- Tightly wrap the finished ball in plastic wrap and refrigerate for a minimum of 1 hour and up to 5 days.
- Before serving, allow it to rest at room temperature for 20 to 30 minutes to soften slightly. Unwrap and present on a platter with crackers and a spreading knife.
- Store any remaining cheese ball in the refrigerator, well-wrapped, for up to 10 days—though the flavor and texture are optimal within the first 5.
Notes
Make Ahead & Freezing: This cheese ball can be prepared up to 5 days in advance (refer to refrigeration instructions). For freezing, wrap in plastic followed by aluminum foil and freeze for up to 1 month. Thaw in the refrigerator before proceeding to the final coating step.
Nut-Free Option: Replace the outer layer of pecans with crushed salted pretzels for a nut-free variation. Add the pretzels only right before serving to prevent sogginess. Prepare the cheese ball through step 2, refrigerate, and coat when ready to serve.