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–+ servings
classic cream cheese ball being spread with a knife.
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5 from 2 votes

Classic Cream Cheese Ball

This Classic Cream Cheese Ball is made with three cheeses and zesty spices to create the perfect appetizer for holidays and special occasions.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Appetizers
Cuisine: American
Servings: 24
Calories: 65kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1 (8 ounce) block extra sharp cheddar cheese, grated by hand
  • 1 cup shaved parmesan cheese
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 Tablespoon dried parsley
  • 1 Tablespoon creamy horseradish not raw
  • 1 teaspoon worcestershire sauce
  • 1 ½ cups chopped pecans
  • crostini or crackers for serving

Instructions

  • Mix room temperature cream cheese with a hand or stand mixer until creamy. Add parmesan and spices and mix on medium high for 2 minutes.
  • Scrape the sides of the bowl with a spatula and add hand grated cheddar. Mix on medium high for 2 more minutes until cheeses are well blended.
  • Add creamy horseradish and Worcestershire sauce. Scrape the sides again. Mix for one more minute on high speed until completely blended.
  • Use your hands to roll the mixture into a tightly packed ball and wrap in plastic wrap. Store in the refrigerator for at least 1 hour to set.
  • Chop pecans and scatter them onto a half size sheet pan. Place the cold cheeseball on top of pecans.
  • Press pecans into sides of cheeseball and roll it around until pecans stick to the surface.
  • Make sure pecans are sticking to the cheeseball on all sides. It's ready to serve and enjoy!

Notes

  • It's best to use full fat cream cheese in this recipe. Adding sour cream, butter or mayonnaise can make the ball spread once it reaches room temperature.
  • Make sure to use creamy horseradish and not the raw type or the flavor will be too strong. If you don't like the taste of horseradish, substitute hot sauce or leave it out completely.
  • There's no need to add salt because there's plenty of sodium in the rest of the ingredients. 
  • You can store this appetizer for up to 1 week in the refrigerator before serving. Wrap it tightly (leave off the nuts) and place in an airtight container for best results. Coat in chopped pecans just before serving.
  • If freezing, wrap the ball in plastic wrap without adding nuts. Keep in the refrigerator for up to 3 months. Thaw overnight in refrigerator, then coat with pecans just before serving. 

Nutrition

Calories: 65kcal | Carbohydrates: 1g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg