Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper for easy cleanup.
Spread the chopped pecans evenly across the tray. Toast for about 5 minutes, or just until aromatic and lightly golden. Keep a close eye on them, as nuts can burn quickly once they start browning.
Remove from the oven and set aside to cool completely. Toasting enhances the flavor and crunch of the pecans, adding a warm, nutty depth to the cheeseball.
To Make the Cheeseball
In a large mixing bowl, combine the cream cheese, cheddar cheese, ½ cup toasted pecans, ½ cup dried cranberries, chives or green onions, and garlic powder.
Beat the mixture using a hand mixer on medium speed or stir vigorously with a sturdy spoon until everything is evenly blended and the mixture is smooth and cohesive. The goal is a uniform consistency where every bite has a bit of fruit, nut, and cheese.
Lay out a sheet of plastic wrap or parchment paper on your counter. Scoop the cheese mixture onto the center and use the wrap to shape it gently into a ball. Wrap tightly to hold its shape and seal in the flavor.
Refrigerate the wrapped cheeseball for at least 1–2 hours, or until firm enough to handle. This chilling step allows the flavors to meld and makes coating easier.
