Name: Smoky Football Cheese Ball with Pecan-Bacon Crust
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 10 servings
Ingredients: 6 strips bacon, at room temperature; Three 8-ounce packages cream cheese, softened to room temperature; 1 cup (8 ounces) shredded Cheddar or Monterey Jack cheese; 1/4 cup heavy cream; 2 teaspoons hot sauce, such as Tabasco; 1 tablespoon smoked Spanish paprika; 1 tablespoon Worcestershire sauce; 1 cup (8 ounces) chopped pecans; 3 slices white Cheddar or provolone cheese; Crackers or your favorite bread, for serving

Directions

Lay the bacon strips in a cold skillet, raise the heat to medium and cook, turning, until desired crispness, 5 to 10 minutes. Drain on paper towels.
Meanwhile, combine the cream cheese, Cheddar, heavy cream, hot sauce, paprika and Worcestershire sauce in a large bowl with an electric mixer until the mixture is smooth and even. Scrape the mixture onto a serving platter and use clean hands to shape it into a football.
Chop the bacon and combine with the chopped pecans in a medium bowl. Press the bacon-and-pecan mixture into the cheeseball to cover completely.
Cut the slices of cheese into one long 3/4-inch thick strip and 5 to 8 small strips. Arrange the cheese strips on the cheese ball to look like the laces on a football.
Cover with plastic wrap and let chill for at least 2 hours before serving with crackers or bread.

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