Cranberry Pecan Cream Cheese Stuffed Dates - Averyrecipes

You catch the smell through the steam vent and suddenly you are starving. It’s dang hard to wait when that cranberry pecan cheese ball starts callin your name. The pressure cooker works kinda quick to meld all those flavors together real smooth.

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It doesn’t take forever but the taste feels like it slow cooked for hours. You feel that tender pull on the cheese when you scoop it up with a cracker. That rich creaminess mixed with the tangy cranberries and crunchy pecans is a dang winner every time.

Pressure cookers can sometimes intimidate you but this recipe is easy enough. You just gotta follow the steps for the sealing ring and steam cues right and you’ll be golden. It’s a party starter that looks fancy but feels like home.

What Makes Pressure Cooking Win Every Round

• Cooks fast while locking in all that natural flavor.
• Use the quick release to keep the cheese ball's texture perfect.
• Pressure retains moisture better than open ovens or stoves.
• Easy cleanup 'cause the pot does most of the work.
• Consistent heat means you get a tender pull every single time.

All the Pieces for This Meal

You gotta start with 16 ounces of full-fat brick-style cream cheese softened to room temp. This stuff makes the base nice and creamy like you want.

Add 1 and ¾ cups shredded sharp white cheddar cheese. Sharp cheese adds just the right bite to balance the sweet stuff.

For fresh herbs, grab 2 tablespoons chopped fresh chives plus some to sprinkle later and 2 teaspoons chopped fresh parsley. These give it a fresh green pop that livens up the cheese ball.

Don’t forget 1 teaspoon brown sugar to add a subtle sweetness. It’s light or dark, just go with what you have.

You also need 1 teaspoon garlic powder and ¼ teaspoon each of salt and freshly ground black pepper to boost all the flavors without taking over.

For the fruity nuttiness, ¾ cup finely chopped dried cranberries and ¾ cup finely chopped pecans divided into two parts. Half goes right in the cheese mix, the other half is for rolling later.

Walking Through Every Single Move

First up, grab a large mixing bowl. Add cream cheese, white cheddar, 1 tablespoon chives, parsley, brown sugar, garlic powder, salt, and pepper. Mix it all well till it looks even.

Next, stir in ½ cup cranberries and ½ cup pecans right into the cheese mix. This part’s key to get flavor all through.

Now, get a big piece of plastic wrap ready. Transfer the mix onto it and start shaping it into a ball. Wrap it up tight so it holds form good.

Pop that wrapped ball in the fridge for at least 30 minutes. You want it firm enough to handle when rolling in the last coating.

While waiting, mix remaining cranberries, pecans, and chives in a shallow dish. This mix is gonna give the outside that lovely crunchy pop and pretty look.

After chilling, take the cheese ball from the plastic wrap carefully. Roll it around in your cranberry, pecan, and chive mix so it’s fully coated nice and even.

Put the finished cheese ball on a serving platter. You can add crackers, sliced baguette, or some fresh veggies on the side. It’s ready to wow your guests.

If you’re using a pressure cooker, make sure your sealing ring is set and steam cues are good. This way, everything cooks evenly with quick release when done so texture stays perfect.

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Time Savers That Actually Work

• Use pre-chopped dried cranberries and pecans from the store so you skip the chopping hassle.
• Let the cream cheese soften on the counter while you gather other ingredients to speed mixing steps.
• Use a food processor to chop pecans and cranberries quick and even.
• Wrap the cheese ball in plastic wrap then put it in the freezer for 15 instead of the fridge if you’re in a hurry. Just watch it so it doesn’t freeze solid.
• Prep your herb mix while the cheese ball chills to save time on cleanup and extra steps.

What It Tastes Like Fresh From the Pot

Right when you’re cutting into your cranberry pecan cheese ball you notice that creamy, tangy pull that feels so good. It’s smooth yet holds together well thanks to that sealing ring helped pressure cook.

The sharp cheddar cheese adds a nice bite that plays real well with the sweet little pops from cranberries. Each bite feels full and balanced.

You get a fresh earthy vibe from the chives and parsley for a little garden touch. It’s not overwhelming but kinda just right.

Then, the pecans on the outside give a crunchy texture that contrasts real nicely. They make each bite interesting with that satisfying nutty crunch.

Keeping Leftovers Fresh and Ready

If you got any leftovers, wrap the cheese ball tight in plastic wrap before putting it in the fridge. It stays creamy and fresh for up to a week this way.

You can also store it in an airtight container lined with parchment paper to keep pecans from getting soggy or losing crunch.

For longer storage, freeze the cheese ball wrapped well and separated from any wet veggies or crackers. Thaw overnight in the fridge before serving.

When ready to serve leftovers, let them sit at room temp about 15 minutes. This softens the cheese up nicely and brings back great flavors.

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Your Most Asked Questions Answered

Can I use low-fat cream cheese instead of full-fat? You can but it won’t be as creamy or rich. Full-fat gives you that smooth tender pull and luscious mouthfeel.

How do I know when to use quick release versus slow release? For this recipe, quick release is best to keep cheese texture firm but soft. Slow release might make it too soft or melt too much.

Can I add other dried fruits in place of cranberries? Sure thing. Chopped dried apricots or cherries work well but cranberries give that classic tangy pop.

Is it necessary to chill the cheese ball before rolling? Yeah, chilling makes it easier to roll and helps the ball keep its shape when coated with pecans and cranberries.

How important is the sealing ring on my pressure cooker here? Real important. It keeps steam sealed so your cooking times stay right and the cheese sets perfectly.

What’s the best way to prevent the pecans from getting soggy? Use an airtight container lined with parchment or wrap well with plastic wrap. This keeps out moisture that’ll make them soft.

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Cranberry Pecan Cheese Ball Pressure Cooker Recipe

A rich, creamy, cheesy party-starter ball loaded with cranberries, pecans, sharp cheddar and fresh herbs—made easy with a pressure cooker for ultimate flavor and texture.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Cuisine Mediterranean

Servings 8 servings

Calories 290 kcal

Equipment

• 1 Mixing bowl large

Ingredients

  

Main ingredients

• 16 oz cream cheese full-fat brick-style, softened
• 1 ¾ cups sharp white cheddar cheese shredded
• 2 tablespoon fresh chives chopped plus more for garnish
• 2 teaspoon fresh parsley chopped
• 1 teaspoon brown sugar
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper freshly ground
• ¾ cup dried cranberries finely chopped
• ¾ cup pecans finely chopped

Instructions

 

Instructions

• In a large mixing bowl, combine cream cheese, cheddar, 1 tablespoon chives, parsley, brown sugar, garlic powder, salt and pepper. Mix well until fully blended.
• Stir in ½ cup cranberries and ½ cup pecans into cheese mixture to evenly distribute.
• Transfer mixture to a piece of plastic wrap and shape into a ball. Wrap tightly.
• Refrigerate cheese ball at least 30 minutes until firm enough to roll.
• In a shallow dish, combine remaining cranberries, pecans, and chives. Unwrap cheese ball and roll in coating mixture until evenly covered.
• Place finished cheese ball on a serving platter. Serve with crackers, baguette slices or fresh veggies.

Notes

Wrap tightly and chill before rolling. Store leftovers wrapped well in the fridge for up to a week.