In a large mixing bowl, beat the cream cheese on medium speed or with a wooden spoon just until creamy and smooth.
Add the cheddar cheese, onion, Worcestershire sauce, pepper, and garlic powder. Stir together until well combined. Scrape the mixture together into a mound in the bowl.
Place the pecans in a shallow dish. Roll the cheese mixture in the pecans until fully coated, gently pressing them into the ball so they stick, if needed.
Wrap in plastic wrap and gently round into a ball. Refrigerate until firm, about 2 hours or up to 5 days. Unwrap and let the cheeseball sit out at room temperature for 30 minutes before serving. Serve with crackers or veggies.
Notes
Instead of sharp cheddar cheese, you can swap it for another cheese, such as mozzarella, or you can even use a blend of cheeses. Avoid using a dry cheese such as parmesan, as it won’t be as spreadable.
For a spicy kick, add a bit of hot sauce to the cream cheese before mixing it. You can also use spicy cheese such as pepper jack.
Make sure to chop your pecans finely. If you’re having trouble chopping them, place them in a zip-top bag and use a rolling pin to crush them. Finely chopped pecans will coat the cheese ball better and be easier to spread.
If you have trouble shaping the cheese ball, you can chill the cheese mixture for 10 to 20 minutes before trying to shape it again.
I recommend serving this with a butter knife or butter spreader, as the crackers may break if you try to dive right in with one.
You don’t have to shape the cheese ball into a ball! Feel free to get into the festive spirit with this recipe. Shape the cheese into a football, a star, a snowman, and more!
For a little extra savory flavor, you can add some chopped bacon bits to the cheese mixture when you add the green onions.