Cranberry Pecan Cheese Ball
Festive cheese ball studded with dried cranberries and rolled in toasted pecans - a holiday classic
Ingredients
- 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)
📝 Make Ahead
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.
Instructions
- Beat cream cheese, cheddar, and goat cheese until smooth and well combined
- Fold in dried cranberries, chives, thyme, garlic powder, and pepper
- Scrape mixture onto large piece of plastic wrap
- Use wrap to shape mixture into ball or log shape
- Refrigerate at least 2 hours until firm enough to handle
- Toast pecans in dry skillet over medium heat until fragrant, 3-4 minutes
- Finely chop toasted pecans and spread on plate
- Unwrap cheese ball and roll in pecans, pressing gently to adhere
- Serve with crackers, apple slices, and celery sticks
💡 Pro Tips
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.
📜 History
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.