Cranberry Pecan Cheese Ball

Instructions

Create the Base: In a large mixing bowl, beat the softened cream cheese with a hand mixer (or a sturdy spatula) until it is smooth and creamy, about 2 minutes.
Combine Ingredients: To the cream cheese, add the shredded cheddar, 1 tablespoon of chives, parsley, brown sugar, garlic powder, salt, pepper, and the first portions of cranberries and pecans (⅓ cup each). Mix until all ingredients are thoroughly and evenly incorporated.
Shape and Set: Transfer the mixture onto a large piece of plastic wrap. Using the wrap to help you, shape the mixture into a smooth, round ball. Wrap it tightly and refrigerate for at least 1 hour, or until firm. (This can be done up to 5 days in advance).
Prepare the Coating: Just before serving, combine the remaining chopped cranberries (⅓ cup), pecans (⅓ cup), and chives (1 tablespoon) on a plate or shallow dish, spreading them out into an even layer.
Coat the Cheese Ball: Unwrap the chilled cheese ball and roll it gently in the coating mixture, pressing lightly to ensure the nuts, cranberries, and herbs adhere to the entire surface.
Serve: Place the finished cheese ball on a serving platter. For the best flavor and texture, let it sit at room temperature for 20-30 minutes before serving. Accompany with crackers, crostini, or sliced baguette.

For the Best Texture: Using brick-style, full-fat cream cheese is key for a rich and stable base that isn’t runny.
Make-Ahead Marvel: This is the perfect make-ahead appetizer. You can prepare and wrap the cheese ball up to 5 days before you need it. Simply add the coating and serve.
Customize It: Feel free to substitute the pecans with walnuts or the cheddar with Gruyère for a different flavor profile. A tablespoon of orange zest added to the cheese mixture is also a delightful addition.