Cranberry Pecan Cheesecake (Print)
Creamy cheesecake with cranberries and pecans—great for holiday moments.
# Ingredients:
01 -
8 oz cream cheese, softened to room temperature.
02 -
1/2 cup powdered sugar, sifted.
03 -
1 teaspoon vanilla extract.
04 -
4 tablespoons sour cream.
05 -
1/2 cup chopped dried cranberries.
06 -
1/2 cup finely chopped pecans.
07 -
1/2 cup chopped dried cranberries (for rolling).
08 -
1/2 cup finely chopped pecans (for rolling).
09 -
Whole pecans and cranberries to decorate (optional).
# Steps:
01 -
Whisk the softened cream cheese in a bowl with an electric mixer until fluffy and smooth.
02 -
Mix in the sour cream, vanilla extract, and powdered sugar. Blend everything together until smooth.
03 -
Gently fold the cranberries and pecans into the creamy mixture.
04 -
Spoon the creamy mixture onto plastic wrap. Shape it into a ball, wrap it snugly, and chill in the fridge for a couple of hours or until set.
05 -
Stir together the cranberries and pecans meant for coating in a shallow dish.
06 -
Take the chilled cheeseball out of the wrap. Roll it across the cranberry-pecan mixture until it’s fully covered. Lightly press the coating to make it stick.
07 -
Move the coated cheeseball to a serving plate and refrigerate for about half an hour before serving.
08 -
Place extra cranberries and pecans on top or around the cheeseball for decoration, if you like.
09 -
Pair with fresh fruit slices or crackers as dipping options.
# Notes:
01 -
A creamy cranberry pecan cheeseball that’s great as a holiday appetizer. It has a sweet base and a crispy outer layer.