Remove the cream cheese from the refrigerator and let it soften at room temperature for approximately 30–45 minutes.

Finely chop the dried cranberries, jalapeños, and green onions. Remove the jalapeño seeds and membranes if you prefer a milder flavor. Wash your hands thoroughly after handling fresh jalapeños, and avoid touching your eyes.

If using whole pecans, chop them into small pieces. For extra flavor, toast the pecans in a dry skillet over medium-low heat for approximately 3–5 minutes, stirring frequently. Remove them from the skillet and let them cool completely before using.

Step 2: Make the Cream Cheese Mixture

Place the softened cream cheese in a large mixing bowl.

Add the shredded cheddar cheese, ½ cup chopped dried cranberries, minced jalapeño, green onions, garlic powder, onion powder, black pepper, salt, and lemon juice.

Using a hand mixer on low speed or a sturdy spatula, mix until all the ingredients are evenly combined.

Scrape down the sides of the bowl as needed. The mixture should be thick, creamy, and easy to shape.

Step 3: Shape the Cheese Log

Place a large piece of plastic wrap on a clean work surface.

Transfer the cream cheese mixture onto the center of the plastic wrap. Using a spatula, gather the mixture into a rough log shape.

Fold the plastic wrap around the mixture and gently roll it into a log approximately 8 inches long.

Twist the ends of the plastic wrap to help tighten the shape. Smooth the surface with your hands, then place the wrapped log on a plate or small baking sheet.

Step 4: Chill Until Firm

Refrigerate the wrapped cheese log for at least 2 hours, or until firm enough to handle and coat.

Chilling allows the cream cheese to firm up and the flavors to blend together. If you’re preparing it ahead of time, you can leave it refrigerated overnight.

Step 5: Prepare the Festive Coating

While the cheese log chills, combine the remaining ½ cup chopped dried cranberries, toasted pecans, minced jalapeño, fresh parsley, and green onions in a shallow dish.

Mix gently until the ingredients are evenly distributed.

Spread the coating into a thin, even layer so the entire surface of the cheese log can be covered easily.

Step 6: Coat the Cheese Log

Remove the chilled cheese log from the plastic wrap.

Place it over the cranberry-pecan mixture and gently roll it until the outside is covered.

Use your hands to press additional coating onto any uncovered areas. Make sure the cranberries and pecans adhere to the cream cheese without flattening the log.

Step 7: Serve and Enjoy

Transfer the finished cheese log to a serving platter.

For the prettiest presentation, garnish with a few fresh parsley leaves, extra dried cranberries, and small sprigs of rosemary arranged around the platter.

Serve with crackers, toasted baguette slices, pretzels, or crisp apple slices.

Keep the cheese log refrigerated until shortly before serving, and enjoy this sweet, spicy, and creamy Christmas appetizer!