Introduction
This cranberry pecan cheesecake ball is a delightful and visually appealing appetizer, perfect for any festive occasion. With a creamy base and a nutty, fruity coating, it’s a delicious treat that pairs well with crackers or fruits.
Detailed Ingredients with measures
– 450 g cream cheese, softened
– 60 g powdered sugar
– 1 tsp vanilla extract
– 60 ml sour cream
– 60 g dried cranberries, chopped
– 60 g pecans, finely chopped
For the Coating:
– 60 g dried cranberries, chopped
– 60 g pecans, finely chopped
– Fresh cranberries and pecans for garnish (optional)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 2 hours 45 minutes
Yield: Serves 8-10
Directions
1. Prepare the Cheesecake Mixture:
In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Add powdered sugar, vanilla extract, and sour cream. Mix until well combined.
Fold in the chopped dried cranberries and pecans.
2. Shape the Cheesecake Ball:
Using plastic wrap, scoop the cheesecake mixture into a ball shape. Wrap tightly and refrigerate for at least 2 hours or until firm.
3. Prepare the Coating:
In a shallow bowl, combine the chopped dried cranberries and pecans.
4. Coat the Cheesecake Ball:
Once the cheesecake ball is firm, remove it from the wrap and roll it in the cranberry-pecan mixture until fully coated. Press lightly to help the coating adhere.
5. Chill and Serve:
Place the coated cheesecake ball on a serving platter. Chill for an additional 30 minutes before serving.
Garnish with fresh cranberries and pecans if desired.
6. Enjoy:
Serve with crackers or sliced fruit for dipping. Enjoy this festive treat!
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Detailed Directions and Instructions
1. Prepare the Cheesecake Mixture:
In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy, resembling a fluffy cloud. Slowly incorporate the powdered sugar, vanilla extract, and sour cream, mixing until the ingredients meld together into a velvety mixture. Gently fold in the chopped dried cranberries and pecans, ensuring they are evenly dispersed for bursts of flavor in each bite.
2. Shape the Cheesecake Ball:
Using plastic wrap, scoop the cheesecake mixture from the bowl and shape it into a ball while still in the wrap. Ensure it is tightly sealed to keep its shape. Refrigerate for at least 2 hours or until firm; this is essential for achieving the perfect texture.
3. Prepare the Coating:
In a shallow bowl, combine the additional chopped dried cranberries and pecans. The nutty aroma mingles beautifully with the tartness of the cranberries, creating a tempting coating for the cheesecake ball.
4. Coat the Cheesecake Ball:
Once the cheesecake ball is firm, remove it from the wrap. Roll it gently in the cranberry-pecan mixture, ensuring that it is fully coated. Press lightly to help the coating adhere, creating an inviting crunch on the outside.
5. Chill and Serve:
Place the coated cheesecake ball on a serving platter, its colorful exterior beckoning for attention. Chill for an additional 30 minutes before serving to allow the flavors to meld. If desired, garnish with fresh cranberries and pecans for an added festive touch.
6. Enjoy:
Serve this delightful treat with an array of crackers or sliced fruit. Each bite offers a creamy texture contrasted by the nutty coating, making it a true festive delight that will have your guests asking for more.
Notes
Preparation Time:
This recipe requires about 15 minutes of prep time, followed by chilling to enhance texture and flavor.
Storage Suggestions:
Store any leftovers wrapped in plastic wrap in the refrigerator for up to 3 days. The flavors may deepen over time, making it even more delicious!
Serving Size:
This recipe yields enough to serve 8-10 guests, making it perfect for gatherings or family celebrations.
Flavor Variations:
Feel free to experiment by adding a touch of orange zest or a sprinkle of cinnamon to the mixture for an extra layer of flavor, or swap out the dried cranberries for raisins or chopped apricots for a different twist.
Cook techniques
Mixing
Combine cream cheese with other ingredients using a hand mixer for a smooth and creamy texture.
Folding
Gently combine the chopped dried cranberries and pecans into the cream cheese mixture for even distribution without deflating the mixture.
Shaping
Use plastic wrap to help form the cheesecake mixture into a ball shape that holds together during refrigeration.
Coating
Roll the chilled cheesecake ball in a mixture of chopped cranberries and pecans, pressing slightly to ensure the coating adheres well.
Chilling
Refrigerate the coated cheesecake ball to set its shape and enhance the flavors before serving.
Garnishing
Use fresh cranberries and pecans to add an appealing visual touch to the plated cheesecake ball.
FAQ
Can I make this cheesecake ball ahead of time?
Yes, it can be prepared a day in advance and stored in the refrigerator.
What can I serve with the cheesecake ball?
It pairs well with crackers, sliced fruits, or even pretzels for a sweet and savory mix.
Can I substitute any ingredients?
You can use different nuts or dried fruits based on your preference, such as walnuts or raisins.
How long will the cheesecake ball last in the fridge?
It should be consumed within 3-5 days when stored properly in an airtight container.
Is this recipe gluten-free?
Yes, as long as you use gluten-free crackers for serving.
Conclusion
This cranberry pecan cheesecake ball is not only a tasty treat but also a visually stunning centerpiece for your holiday gatherings. Its creamy texture, combined with the crunch of pecans and sweetness of cranberries, makes it an irresistible appetizer. Easy to prepare and delightful to share, it’s sure to impress your guests and leave them wanting more.
More recipes suggestions and combination
Chocolate Hazelnut Cheesecake Ball
Combine cream cheese with chocolate hazelnut spread, chopped hazelnuts, and cocoa powder for a sweet and nutty twist.
Spiced Pumpkin Cheesecake Ball
Use pumpkin puree and warm spices like cinnamon and nutmeg, adding chopped pecans to the mixture for a seasonal treat.
Savory Herb Goat Cheese Ball
Create a herb-infused cheesecake ball using goat cheese, cream cheese, and a blend of fresh herbs, coated in crushed nuts for a savory appetizer.
Fruit and Nut Medley Cheesecake Ball
Mix various dried fruits such as apricots and figs with cream cheese and roll it in a mixture of chopped nuts for a colorful, fruity option.
Blueberry Lemon Cheesecake Ball
Incorporate fresh blueberries and lemon zest into the cream cheese mixture for a refreshing, tangy cheesecake ball, coated in crushed graham crackers.
Cranberry Pecan Cheesecake Ball
Ingredients
Method
- In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
- Add powdered sugar, vanilla extract, and sour cream. Mix until well combined.
- Fold in the chopped dried cranberries and pecans.
- Using plastic wrap, scoop the cheesecake mixture into a ball shape. Wrap tightly and refrigerate for at least 2 hours or until firm.
- In a shallow bowl, combine the chopped dried cranberries and pecans.
- Once the cheesecake ball is firm, remove it from the wrap and roll it in the cranberry-pecan mixture until fully coated. Press lightly to help the coating adhere.
- Place the coated cheesecake ball on a serving platter. Chill for an additional 30 minutes before serving.
- Garnish with fresh cranberries and pecans if desired.
- Serve with crackers or sliced fruit for dipping.
