Combine the softened cream cheese, shredded cheddar, chopped herbs, smoked paprika, salt, and black pepper in a large mixing bowl. Mix thoroughly with a spatula until the mixture is smooth, fragrant, and well integrated.
Shape the mixture into a compact ball, about 3 inches in diameter, using your hands or a spatula. Wrap it tightly in plastic wrap and refrigerate for about 30 minutes to firm up.
While the cheese ball chills, toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Keep an eye on them so they don’t burn.
Remove the cheese ball from the fridge and roll it gently in the toasted pecans, pressing lightly to ensure an even coating. Place the coated ball on a baking sheet lined with parchment paper and refrigerate for another 15 minutes.
Preheat your oven to 180°C (350°F). Bake the coated cheese ball on the prepared baking sheet for 10-12 minutes until it turns slightly golden and fragrant, with a crunchy exterior.
Remove the cheese ball from the oven and let it rest for 5 minutes. Transfer to a serving plate, and if desired, sprinkle extra herbs or smoked paprika on top for presentation.
Serve slices of the cheese ball with crackers or sliced baguette. Enjoy the warm, creamy interior contrasted with the crunchy nut coating for a festive and flavorful appetizer.
