Cranberry Pecan Cheese Ball
Festive cheese ball studded with dried cranberries and rolled in toasted pecans - a holiday classic
- 8 ozcream cheese(softened)
- 4 ozsharp white cheddar(finely shredded)
- 4 ozgoat cheese(softened)
- 0.5 cupdried cranberries(roughly chopped)
- 2 tbspfresh chives(minced)
- 1 tspfresh thyme leaves
- 0.25 tspgarlic powder
- 0.25 tspblack pepper
- 1 cuppecans(toasted and finely chopped)
Cheese ball can be made up to 5 days ahead; coat in pecans just before serving for best crunch. Can also be frozen (without pecan coating) for up to 1 month.
- 1Beat cream cheese, cheddar, and goat cheese until smooth and well combined
- 2Fold in dried cranberries, chives, thyme, garlic powder, and pepper
- 3Scrape mixture onto large piece of plastic wrap
- 4Use wrap to shape mixture into ball or log shape
- 5Refrigerate at least 2 hours until firm enough to handle
- 6Toast pecans in dry skillet over medium heat until fragrant, 3-4 minutes
- 7Finely chop toasted pecans and spread on plate
- 8Unwrap cheese ball and roll in pecans, pressing gently to adhere
- 9Serve with crackers, apple slices, and celery sticks
Bring cheese ball to room temperature 20 minutes before serving for best spreadability. The goat cheese adds tanginess that balances the sweet cranberries. For a beautiful presentation, shape into a pinecone using almond slivers as "scales" instead of rolling in nuts. Toast pecans fresh for maximum flavor.
Cheese balls became iconic American party fare in the 1950s and 60s, with countless variations appearing in community cookbooks across the country. The combination of cranberries and pecans creates a distinctly holiday version that has become a seasonal tradition for many families.