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cheeseball with crackers

Pecan and Gouda Cheese Ball with Cranberries and Rosemary

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These cheese balls filled with gouda, rosemary, and cranberries, and rolled in pecans, are perfect for holiday entertaining.
This recipe makes 2 cheeseballs.
Course Appetizer, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 24 servings
Calories 98
Author Annalise

Ingredients

  • 2 packages cream cheese , at room temperature (1 lb, 455 grams)
  • 8 ounces regular or smoked gouda cheese , shredded (about 2 cups, 226 grams)
  • 1 small shallot , finely chopped
  • ¼ cup dried cranberries or cherries , roughly chopped (28 grams)
  • 2 teaspoons fresh rosemary , chopped
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup finely chopped pecans (110 grams)

Instructions

  • In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, combine the cream cheese, gouda, shallot, cranberries, rosemary, lemon juice, salt and pepper until smooth.
  • Divide the mixture in half and shape into two balls. Using plastic wrap or disposable gloves makes it easier to shape into balls.
  • Place the pecans in a shallow bowl and roll the cheese balls in the pecans until they're coated. Wrap in clean plastic wrap.
  • Let harden in the fridge for at least 1 hour before serving. Cheese balls will keep in the fridge for up to a week.
  • Serve with your favorite crackers or toasted bread.

Notes

Makes 2 cheese balls.

Nutrition

Calories: 98kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 109mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg