Cranberry Pecan Cheesecake (Print Version)
# Ingredients:
01 -
16 oz cream cheese, softened.
02 -
1/2 cup powdered sugar.
03 -
1 tsp vanilla extract.
04 -
1/4 cup sour cream.
05 -
1/2 cup dried cranberries, chopped.
06 -
1/2 cup pecans, finely chopped.
07 -
1/2 cup dried cranberries, chopped (for coating).
08 -
1/2 cup pecans, finely chopped (for coating).
09 -
Fresh cranberries and pecans for garnish (optional).
# Instructions:
01 -
In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
02 -
Add powdered sugar, vanilla extract, and sour cream. Mix until well combined.
03 -
Fold in the chopped dried cranberries and pecans.
04 -
Using plastic wrap, scoop the cheesecake mixture into a ball shape. Wrap tightly and refrigerate for at least 2 hours or until firm.
05 -
In a shallow bowl, combine the chopped dried cranberries and pecans for the coating.
06 -
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.
07 -
Place the coated cheesecake ball on a serving platter. Chill for an additional 30 minutes before serving.
08 -
Garnish with fresh cranberries and pecans if desired.
09 -
Serve with crackers or sliced fruit for dipping.
# Notes:
01 -
This cranberry pecan cheesecake ball is an elegant appetizer with a sweet, creamy base and a crunchy, flavorful coating, perfect for holiday gatherings.