Cranberry Pecan Cheese Ball
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This is so decadent that will have you and your guest asking for more
This classic party favourite features a delicious blend of chopped dried cranberries and pecans. It's an easy make-ahead hors d’oeuvre sure to please a crowd! With just 15 minutes of prep, you can assemble it up to 5 days in advance.
Ingredients
- 452g full-fat brick-style cream cheese, softened
- 1 3/4 cups (175g) shredded sharp white cheddar cheese
- 2 tablespoons chopped fresh chives, divided
- 2 teaspoons chopped fresh parsley
- 1 teaspoon light or dark brown sugar
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (108g) finely chopped dried cranberries, divided
- 3/4 cup (100g) finely chopped pecans, divided
Instructions
1. Beat the Cream Cheese
Using a stand mixer with a paddle or whisk attachment, beat the softened cream cheese on medium-high speed until smooth and creamy, about 2 minutes. (Note: If using a hand mixer, the mixture can get quite thick. A stand mixer is preferable, or you can mix by hand with a silicone spatula.)
2. Combine Ingredients
Add the shredded cheese, 1 tablespoon of chopped chives, parsley, brown sugar, garlic powder, salt, pepper, half of the dried cranberries (about 6 tablespoons), and half of the pecans (about 6 tablespoons). Beat or stir until combined. Use a silicone spatula to scrape down the bowl sides and form the mixture into a ball. You may need to use your hands; the mixture is slightly sticky.
3. Prepare the Coating
In a small bowl, mix the remaining chopped chives, dried cranberries, and pecans. Sprinkle this coating mixture onto a large plate, then roll the cheese ball in it to coat evenly.
4. Refrigerate
Wrap the cheese ball tightly in plastic wrap and refrigerate for at least 1 hour, or up to 5 days.
5. Serve
Let the cheese ball sit at room temperature for 20-30 minutes before serving to soften slightly. Unwrap and place it on a plate with crackers and a knife for spreading.
6. Storage
Cover and refrigerate any leftovers tightly for up to 10 days. It's best within the first 5 days.
Notes
- Make Ahead & Freezing: Make the cheese ball up to 5 days in advance (see step 4). To freeze, wrap in plastic wrap and then aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator before continuing with step 5.
- Nut-Free Version: Replace the pecans in the coating (6 tablespoons) with chopped/crushed salted pretzels. Do not put pretzel crumbs inside the cheese ball. To prevent sogginess, wait to coat the cheese ball with the pretzels, cranberries, and chives until just before serving. Make the cheese ball through step 2, wrap in plastic wrap, and refrigerate. When ready to serve, unwrap and roll in the coating.
Recipe and images from Sally's Baking Recipes
This classic party favourite features a delicious blend of chopped dried cranberries and pecans. It's an easy make-ahead hors d’oeuvre sure to please a crowd! With just 15 minutes of prep, you can assemble it up to 5 days in advance.
Ingredients
- 452g full-fat brick-style cream cheese, softened
- 1 3/4 cups (175g) shredded sharp white cheddar cheese
- 2 tablespoons chopped fresh chives, divided
- 2 teaspoons chopped fresh parsley
- 1 teaspoon light or dark brown sugar
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (108g) finely chopped dried cranberries, divided
- 3/4 cup (100g) finely chopped pecans, divided
Instructions
1. Beat the Cream Cheese
Using a stand mixer with a paddle or whisk attachment, beat the softened cream cheese on medium-high speed until smooth and creamy, about 2 minutes. (Note: If using a hand mixer, the mixture can get quite thick. A stand mixer is preferable, or you can mix by hand with a silicone spatula.)
2. Combine Ingredients
Add the shredded cheese, 1 tablespoon of chopped chives, parsley, brown sugar, garlic powder, salt, pepper, half of the dried cranberries (about 6 tablespoons), and half of the pecans (about 6 tablespoons). Beat or stir until combined. Use a silicone spatula to scrape down the bowl sides and form the mixture into a ball. You may need to use your hands; the mixture is slightly sticky.
3. Prepare the Coating
In a small bowl, mix the remaining chopped chives, dried cranberries, and pecans. Sprinkle this coating mixture onto a large plate, then roll the cheese ball in it to coat evenly.
4. Refrigerate
Wrap the cheese ball tightly in plastic wrap and refrigerate for at least 1 hour, or up to 5 days.
5. Serve
Let the cheese ball sit at room temperature for 20-30 minutes before serving to soften slightly. Unwrap and place it on a plate with crackers and a knife for spreading.
6. Storage
Cover and refrigerate any leftovers tightly for up to 10 days. It's best within the first 5 days.
Notes
- Make Ahead & Freezing: Make the cheese ball up to 5 days in advance (see step 4). To freeze, wrap in plastic wrap and then aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator before continuing with step 5.
- Nut-Free Version: Replace the pecans in the coating (6 tablespoons) with chopped/crushed salted pretzels. Do not put pretzel crumbs inside the cheese ball. To prevent sogginess, wait to coat the cheese ball with the pretzels, cranberries, and chives until just before serving. Make the cheese ball through step 2, wrap in plastic wrap, and refrigerate. When ready to serve, unwrap and roll in the coating.
Recipe and images from Sally's Baking Recipes
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