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Cranberry Pecan Cheese Ball

Cranberry pecan cheese ball combines sharp cheddar and softened cream cheese with a colorful coating of finely chopped cranberries and pecans. Chill it until firm, then let it stand for 15 minutes before serving with crackers.
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Prep Time 15 minutes
Chilling and standing time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cheese ball
  • 2 block (8 oz) cream cheese softened
  • 2 cup sharp cheddar cheese shredded
  • 2 tbsp green onions scallions, finely chopped
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 0.25 tsp kosher salt
For the coating
  • 1 cup dried cranberries finely chopped
  • 1 cup pecans finely chopped

Method
 

Make the cheese ball
  1. In a medium bowl, mix the cream cheese, cheddar, green onions, Worcestershire sauce, garlic powder, and salt until evenly combined.
  2. Scrape the mixture onto a large piece of plastic wrap.
  3. Use the wrap to shape the mixture into a ball.
  4. Refrigerate for at least 2 hours, until firm.
Coat and serve
  1. Mix the cranberries and pecans on a plate.
  2. Unwrap the cheese ball.
  3. Press the cranberry and pecan mixture over its surface to coat.
  4. Let the cheese ball stand at room temperature for 15 minutes before serving.

Notes

For a neater coating, chill the cheese ball until firm before pressing on the cranberries and pecans. Store covered in the refrigerator for 3–4 days; freezing is possible, preferably before adding the coating. For a nut-free variation, replace the pecans with chopped pumpkin seeds.