Description
This Cranberry Pecan Cream Cheese Ball is a delightful blend of creamy, tangy, and crunchy textures, perfect as an appetizer or party snack. It combines smooth cream cheese and sharp cheddar with sweet dried cranberries, crunchy pecans, and a hint of fresh orange zest and cinnamon, offering a festive and flavorful treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Cream Cheese Ball Ingredients
- 16 oz cream cheese, softened
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup dried cranberries, chopped
- 1/2 cup chopped pecans (plus extra for coating)
- 1 tablespoon fresh orange zest
- 1 tablespoon honey
- 1 teaspoon cinnamon
- Salt and pepper, to taste
Instructions
- Mix the Cheese Ball Ingredients: In a large bowl, combine the softened cream cheese, shredded sharp cheddar cheese, chopped dried cranberries, chopped pecans, fresh orange zest, honey, cinnamon, salt, and pepper. Stir everything together thoroughly until the mixture is smooth and all ingredients are evenly incorporated.
- Shape the Cheese Ball: Transfer the cheese mixture onto a sheet of plastic wrap. Using your hands or a spatula, form it into a tight ball. Wrap it securely in the plastic wrap and place it in the refrigerator to chill and set for at least 1 to 2 hours. This chilling step helps the flavors meld and the cheese ball firm up.
- Coat the Cheese Ball: After the chilling period, unwrap the cheese ball carefully. Roll it in additional chopped pecans to coat the outside evenly. This coating adds a delightful crunchy texture and enhances the overall flavor of the cheese ball.
- Serve: Present the cheese ball with an assortment of crackers, apple slices, or fresh bread for a delicious sweet and savory appetizer that guests will love.
Notes
- For best flavor, use full-fat cream cheese and sharp cheddar cheese.
- Chilling the cheese ball overnight will deepen the flavors.
- You can substitute pecans with walnuts or almonds if preferred.
- Add a splash of bourbon or brandy to the mixture for an adult twist.
- This cheese ball can be made a day ahead and stored tightly wrapped in the refrigerator.
- Serve at room temperature for easier spreading.
