In a mixing bowl, combine the softened cream cheese, shredded cheddar, chopped herbs, hot sauce, salt, and black pepper. Use a spatula to mix everything thoroughly until the mixture is smooth and the herbs are evenly distributed, filling the kitchen with a fragrant, cheesy aroma.
Shape the cheese mixture into a tight, round ball about 10 cm (4 inches) in diameter. Press gently to smooth out any cracks and create a uniform shape, then place it on a parchment-lined baking sheet.
Preheat your oven to 180°C (350°F). Once ready, bake the cheese ball for 15–20 minutes, until the outside turns golden and slightly bubbly, filling your kitchen with a rich, cheesy scent.
While the cheese ball bakes, toast the crushed pecans or walnuts in a dry skillet over medium heat for about 3–4 minutes until fragrant and golden brown. This step enhances their crunch and flavor.
Remove the cheese ball from the oven and let it rest for about 5 minutes. This helps it set and makes it easier to coat without cracking.
Gently roll the warm cheese ball in the toasted nuts, pressing lightly to ensure an even coating. Use a spatula or tongs to help press the nuts onto the surface, creating a crunchy exterior.
Transfer the coated cheese ball to a serving plate. Let it sit for a few minutes at room temperature to soften slightly before slicing or serving with crackers or sliced baguette, revealing its creamy, herb-studded interior encased in a crispy nut crust.
