Cranberry Pecan Cheese Ball
Make a cranberry pecan cheese ball with cream cheese and cheddar. Get tips for a firm mixture, easy shaping and an even cranberry-pecan coating.
Servings 12 servings
Calories 212kcal
Equipment
- Mixing bowl
- Electric hand mixer
- Rimmed baking sheet
- Plastic wrap
Ingredients
Cheese
- 16 oz cream cheese softened
- 1.5 cups sharp white cheddar cheese finely shredded
Fruit and Nuts
- 1 cup dried cranberries finely chopped and divided
- 1 cup pecans toasted and finely chopped, divided
Spices and Seasonings
- 2 tbsp green onions thinly sliced
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.25 tsp kosher salt
- 0.25 tsp freshly ground black pepper
Instructions
- Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a rimmed baking sheet and toast for 5 to 7 minutes until fragrant and slightly darkened. Remove from the oven and let them cool completely before chopping.
- In a large mixing bowl, combine the softened cream cheese, shredded white cheddar, 1/2 cup of the chopped cranberries, 1/2 cup of the toasted pecans, green onions, garlic powder, smoked paprika, salt, and pepper.
- Using an electric hand mixer on medium speed, beat the mixture until all ingredients are thoroughly incorporated and the base is creamy.
- Lay a large sheet of plastic wrap on a flat work surface. Transfer the cheese mixture onto the center of the plastic wrap. Gather the edges of the wrap and twist them tightly at the top to form the cheese into a uniform ball.
- Refrigerate the wrapped cheese ball for a minimum of 2 hours, or up to 24 hours, to allow the flavors to meld and the structure to firm up.
- In a shallow dish or on a large plate, mix the remaining 1/2 cup of chopped pecans and 1/2 cup of chopped cranberries until evenly distributed.
- Remove the cheese ball from the refrigerator and discard the plastic wrap. Roll the ball through the pecan-cranberry mixture, pressing the coating gently into the surface of the cheese until it is fully covered.
- Place the finished cheese ball on a serving platter. For the ideal dipping consistency, let the cheese ball sit at room temperature for 20 to 30 minutes before serving alongside crackers, sliced pears, or cucumber rounds.
Notes
Nutritional information:
- Calories: 212
- Protein: 5g
- Carbohydrates: 8g
- Fat: 18g
- Saturated fat: 9g
- Cholesterol: 41mg
- Sodium: 242mg
- Potassium: 0mg
- Fiber: 1g
- Sugar: 6g