Classic Cream Cheese Ball
A savory blend of cream cheese, cheddar, and green onions, formed into a ball and rolled in crunchy toasted pecans.
Ingredients
- 1 cup chopped pecans about 4 oz / 115g
- Two blocks cream cheese softened to room temperature, 8-ounce / 226g
- 1 cup freshly grated sharp cheddar cheese about 4 oz / 115g
- 1/4 cup finely chopped green onions about 25g
- 1 tablespoon Worcestershire sauce 15ml
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Instructions
- Spread the chopped pecans on a baking sheet. Toast in a 350°F (175°C) oven for 5-7 minutes, until fragrant. Let them cool completely.
- In a large bowl, combine the softened cream cheese, grated cheddar cheese, chopped green onions, Worcestershire sauce, garlic powder, and black pepper.
- Mix with a spatula or an electric mixer on low speed until all ingredients are evenly distributed.
- Lay a large piece of plastic wrap on your counter. Scrape the cheese mixture into the center.
- Pull the corners of the plastic wrap together and twist to form the mixture into a tight ball.
- Refrigerate the wrapped cheese ball for at least 1 hour to allow it to firm up.
- Once chilled, unwrap the cheese ball. Spread the cooled, toasted pecans on a plate.
- Roll the cheese ball in the pecans, pressing gently to coat it completely on all sides.
- Transfer to a serving plate. Let it sit at room temperature for about 15 minutes before serving for a softer texture.
Notes
For the best texture, use full-fat block cream cheese, not the whipped kind in a tub.
To quickly soften cream cheese, you can submerge the sealed foil packages in a bowl of warm water for 10 minutes.
Grating your own cheese from a block provides a better flavor and melts more smoothly into the mixture than pre-shredded cheese.
If you have time, chilling the cheese ball for up to 4 hours will make it even firmer and easier to handle.