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A cheese ball is the make-ahead appetizer American hosts rely on every holiday season: a creamy, savory mixture of cream cheese and sharp cheddar, rolled in toasted nuts and served with crackers. This cranberry pecan version tastes of the season, with tart-sweet dried cranberries, mild green onion and a crunchy coating. It is ready in 15 minutes of work, and it is better after a day or two in the fridge, which makes it ideal for Thanksgiving, when oven and stove space is precious.
Why this is perfect for Thanksgiving
Thanksgiving is on November 26 this year, so you have time to test it once before the big day. Because it needs no cooking, it frees your oven for the turkey and sides. It also looks festive without effort: a round, nut-crusted ball on a board surrounded by crackers, apple slices and celery.
Tips for the best cheese ball
- Soften the cream cheese properly. Leave it on the counter for about an hour. Cold cream cheese leaves lumps.
- Shred your own cheddar. Pre-shredded cheese is coated with anti-caking starch and makes the mixture drier and grainier. Choose a sharp cheddar for the most flavor.
- Chop the cranberries small. Large pieces make the ball hard to slice and spread.
- Toast the pecans. Five minutes in a dry skillet or a 350°F (175°C) oven brings out their sweetness. Cool them completely before coating.
- Chill before shaping. The mixture is sticky at first. An hour in the fridge makes it easy to form into a ball.
Variations
- Nut-free: roll the ball in toasted pumpkin seeds or finely chopped fresh parsley instead of pecans.
- Spicy: add a pinch of cayenne or a spoonful of finely chopped pickled jalapeño.
- Herby: stir in chopped fresh rosemary or thyme for an earthier, more savory flavor.
- Sweet and tangy: swap half the cheddar for crumbled goat cheese and add a teaspoon of honey.
Serving ideas for your Thanksgiving table
Set the cheese ball on a wooden board with buttery crackers, pretzel crisps, sliced apples and pears, celery sticks and a small bowl of extra cranberries. Take it out of the fridge 20 minutes before guests arrive so it spreads easily. Pair it with sparkling cider or a crisp white wine while the turkey rests.
Storage and make-ahead
Wrap the finished ball tightly in plastic wrap and keep it in the fridge for up to 4 days. For best crunch, roll it in the pecans on the day you serve it, or at most the evening before. You can also freeze the uncoated ball for up to 1 month; thaw it overnight in the fridge, then coat with nuts. Keep it out of the fridge for no longer than two hours at a party.
Planning the whole meal? See our complete Thanksgiving dinner guide with a make-ahead timeline and every recipe in one place.
Recipe
Cranberry Pecan Cheese Ball for Thanksgiving: Easy, Make-Ahead
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Calories
- 250
Ingredients
Method
Let the cream cheese soften at room temperature for about an hour.
Toast the chopped pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant, then let them cool completely.
In a large bowl, beat the cream cheese until smooth. Stir in the cheddar, the cranberries, the green onions, the Worcestershire sauce, the garlic powder, the salt and the pepper until evenly combined.
Cover the bowl and chill for 1 hour until firm enough to shape.
Scoop the mixture onto plastic wrap and use the wrap to shape it into a ball, then chill for at least 1 more hour or up to 2 days.
Spread the toasted pecans on a plate and roll the ball in them, pressing gently so they stick.
Serve with crackers, apple slices and celery sticks.
Tips
- Roll the ball in the nuts on the day you serve it for the best crunch.
- Take it out of the fridge 20 minutes before serving so it spreads easily.
Nutrition per serving
- Calories
- 250
- Protein
- 8 g
- Carbs
- 7 g
- Fat
- 22 g
- Fiber
- 1 g
Estimated values, for information only.
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