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Best Holiday Cranberry Pecan Cheese Ball with Bacon

cranberry pecan cheese ball - featured image
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This easy, crowd-pleasing cheese ball combines creamy cream cheese, sharp cheddar, crispy bacon, sweet dried cranberries, and crunchy pecans. It’s the perfect make-ahead appetizer for holiday gatherings.

Ingredients

Scale
  • 16 ounces cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 8 slices crispy bacon, crumbled (about 1 cup crumbled)
  • ¾ cup dried cranberries
  • ¾ cup pecans, chopped
  • ½ cup fresh parsley, finely chopped
  • ½ cup additional pecans, finely chopped
  • Salt and black pepper to taste

Instructions

  1. Cook the bacon: Place 8 slices of bacon in a cold skillet. Turn heat to medium and cook for 6-8 minutes, flipping occasionally, until crispy. Transfer to a paper towel-lined plate to drain and cool completely. Crumble into small pieces.
  2. Toast the pecans: While bacon cooks, place ¾ cup chopped pecans in a dry skillet over medium heat. Toast for 3-4 minutes, stirring frequently, until lightly golden and fragrant. Remove from pan and let cool.
  3. Soften the cream cheese: Take cream cheese out of refrigerator about 30 minutes before starting. It should be soft enough to press a finger into easily.
  4. Mix everything together: In a large mixing bowl, combine softened cream cheese, shredded cheddar, crumbled bacon, dried cranberries, and toasted pecans. Add a pinch of salt and a few cracks of black pepper. Use your hands to squeeze and fold the mixture until evenly distributed (about 2-3 minutes).
  5. Shape the cheese ball: Lay out a large piece of plastic wrap. Transfer cheese mixture to the center. Gather edges of plastic wrap and twist to form a tight ball. Shape into a smooth, round ball about 6 inches in diameter. Twist top tightly to seal.
  6. Chill the cheese ball: Refrigerate wrapped cheese ball for at least 2 hours, or overnight.
  7. Prepare the coating: About 10 minutes before serving, combine finely chopped parsley and ½ cup finely chopped pecans on a large plate. Mix together with fingers.
  8. Coat the cheese ball: Remove chilled cheese ball from refrigerator. Unwrap and place on plate with parsley-pecan mixture. Gently press coating onto all sides, rolling to cover completely.
  9. Serve: Transfer coated cheese ball to a serving platter. Let sit at room temperature for about 15 minutes before serving. Serve with crackers, sliced baguette, apple slices, or celery sticks.

Notes

Make the cheese ball base up to 3 days ahead. Wait to coat with parsley-pecan mixture until right before serving to keep coating fresh. For best flavor, serve at room temperature. Leftovers can be stored wrapped in plastic wrap in the refrigerator for up to 5 days. Do not freeze.

Nutrition

Keywords: cheese ball, cranberry pecan cheese ball, holiday appetizer, bacon cheese ball, easy appetizer, make-ahead appetizer

Find it online: https://elaraeats.com/best-holiday-cranberry-pecan-cheese-ball-with-bacon/