Pioneer Woman Cranberry Pecan Cheese Ball

Pioneer Woman Cranberry Pecan Cheese Ball is made with cream cheese, cheddar cheese, gorgonzola cheese, Worcestershire sauce, cayenne pepper, garlic, scallions, dried cranberries, and toasted pecans. This delicious cheese ball recipe creates a tasty appetizer that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

• 8 oz. cream cheese, softened
• 6 oz. grated cheddar cheese (about 1 3/4 cups)
• 3 oz. crumbled gorgonzola cheese (about 1/2 cup)
• 1 tsp. Worcestershire sauce
• 1/4 tsp. cayenne pepper
• 1 small garlic clove, finely grated
• 2 scallions, thinly sliced (separate light and dark green parts)
• 3/4 cup dried cranberries, divided
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 3/4 cup chopped toasted pecans
• Cooking spray
• Crackers, for serving

How To Make Cranberry Pecan Cheese Ball:

1. Mix the cheese base: In a food processor, combine cream cheese, cheddar, gorgonzola, Worcestershire sauce, cayenne, garlic, light scallion parts, 1/4 cup dried cranberries, salt, and pepper. Pulse until almost smooth but still slightly chunky.
2. Prepare the coating: Finely chop the remaining 1/2 cup dried cranberries, dark green scallion parts, and pecans. Toss them together in a shallow dish.
3. Form the cheese ball: Using cooking spray to coat your hands, scoop the cheese mixture out of the food processor. Shape it into a ball and roll it in the pecan mixture until fully coated.
4. Chill and serve: Refrigerate the cheese ball for at least 1 hour (or up to 8 hours). Remove it from the fridge 30 minutes before serving. Serve with crackers.

Recipe Tips

• Use room temperature cream cheese: This makes it easier to blend with the other cheeses and ensures a smoother texture for your cheese ball.
• Don’t overmix the cheese: Pulse the ingredients until combined, but leave a few small chunks of cheese for added texture in every bite.
• Toast the pecans: Toasting the pecans before chopping adds a richer flavor and crunch to the coating.
• Refrigerate for at least 1 hour: This helps the cheese ball firm up and makes it easier to shape and serve.
• Serve at room temperature: Let the cheese ball sit out for about 30 minutes before serving for the best texture and flavor.

How To Store

Let the leftover Cranberry Pecan Cheese Ball sit at room temperature until it cools completely. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days.

Nutrition Facts

Serving Size: 1 cheese ball (about 85 grams)

• Calories: 280
• Total Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 65mg
• Sodium: 320mg
• Potassium: 180mg
• Total Carbohydrate: 10g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 8g

Try More Pioneer Woman Recipes:

• Pioneer Woman Salmon Cakes
• Pioneer Woman Garlic Ranch Party Mix
• Pioneer Woman Christmas Tree Pizza
• Pioneer Woman Tortellini Skewers
• Pioneer Woman Buffalo Deviled Eggs