Cranberry Pecan Cheese Ball

By Sally's Baking Recipes · 40 min

Ingredients

Instructions

1. Beat the softened cream cheese with a stand mixer (paddle or whisk) on medium-high for about 2 minutes, until smooth and creamy. A stand mixer works best; a hand mixer makes the mixture very thick.
2. Add the shredded cheddar, 1 tablespoon of the chives, the parsley, brown sugar, garlic powder, salt, pepper, half of the cranberries (about 6 tablespoons) and half of the pecans (about 6 tablespoons). Beat or stir until combined.
3. Scrape down the bowl and shape the mixture into a ball, using your hands if needed.
4. In a small bowl, mix the remaining chives, cranberries and pecans. Spread this coating on a large plate and roll the cheese ball in it to coat evenly.
5. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, up to 5 days.
6. Before serving, let it stand at room temperature for 20–30 minutes to soften slightly. Serve with crackers and a knife.
7. Store leftovers tightly wrapped in the refrigerator for up to 10 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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CheeseBrown sugarCream cheeseCheddar cheesePecanCranberry